These Snickerdoodle Rice Krispie Treats are made with our base treats recipe, cinnamon/sugar, extra marshmallows, and a secret little ingredient that makes them taste like a snickerdoodle rather than just a sugar cookie.
This an amazing rice crispy treat that you’ll want to make for years to come.
Mmmm…if you love snickerdoodle, churro, or cinnamon/sugar desserts, then you’ll love these. They’re buttery and loaded with fluffy little marshmallow clouds throughout. Make them any time of the year, but especially for fall, Christmas and the holiday season.
Looking for more Christmas treats? Check our our sugar cookie rice crispy treats loaded with colorful red and green sprinkles. Another treat recipe you’ll want to explore is our fun Grinch crispy treats.
Both are fun recipes you’ll want as part of your Christmas treat lineup.
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Why You’ll Love This Recipe…
- You have that classic snickerdoodle flavor. It’s buttery with cinnamon-sugar and that slightly tart flavor because of the cream of tartar (our secret ingredient). Perfect for the holiday season.
- Like most of our Krispie treats recipes, these are no-bake (yes, some of our recipes do require the oven) which is so convenient.
- They’re so soft and gooey because we’ve flooded them with extra marshmallows after we combine the rice cereal and marshmallow mixture.
- There’s only a handful of ingredients including cereal, marshmallows, cinnamon, and sugar.
Ingredients
- Rice Cereal – we’ve used both the national and generic brands. The results are similar.
- Marshmallows – use mini marshmallows because the melt faster.
- Butter – unsalted butter.
- Vanilla Extract – all you need is a splash but it adds this bakery-style finish that elevates them.
- Cinnamon – we prefer Saigon cinnamon because of the natural sweetness.
- Sugar – granulated sugar
- Cream of Tartar – adds that slight tang which makes them different than sugar cookies
- Salt – a dash of salt helps bring all those flavors together.
See the recipe card for quantities.
How to Make Snickerdoodle Rice Krispie Treats
Lightly spray a 9×13-inch pan with nonstick spray and set aside.
In a small bowl, whisk together the sugar and cinnamon. Set aside.
In a large pot over low heat, melt the butter and dissolve the salt.
Stir in the cinnamon and cream of tartar and cook for about 30 seconds until fragrant.
Add 14 ounces of the mini marshmallows and stir until completely melted and smooth.
Remove from the heat. Stir in the vanilla extract.
Fold in the Rice Krispies cereal and the remaining 2 ounces of mini marshmallows until evenly coated.
Transfer the mixture to the prepared pan and gently press into an even layer. Avoid packing the treats too firmly.
Sprinkle the cinnamon-sugar mixture evenly over the top.
Let cool for 1 hour before cutting into 16 squares.
Top Tip
Always use low heat when melting the marshmallows as overheating can cause the mixture to become hard. You want them to be ooey gooey!
Storage
You can store these treats in an airtight container on the counter (not refrigerator) for up to 3 days.
For longer storage, you can freeze them by wrapping them individually and placing them in freezer bag. You can freeze them for up to 2 months.
Other No Bake Desserts You’ll Love
- No Bake Mixed Berry Cheesecake
- Strawberry Rice Krispie Treats
- Lemon Mousse Recipe
- Strawberry Cheesecake Dip
- Easy Oreo Delight
FAQ
These treats are a cinnamon lovers’ dream. What makes ours taste like a classic snickerdoodle isn’t just a generous amount cinnamon/sugar, but also a dash of cream of tartar for that tang.
Sure, but you will need to reduce or omit the added salt in the recipe. Just so you know, we haven’t tested it with salted butter.
You can, but it’s not our first choice. Mini marshmallows are what we use because they melt faster and more evenly.
Snickerdoodle Rice Krispie Treats Recipe
Ingredients
- 6 Tbsp Unsalted Butter
- 16 Oz Mini Marshmallows Divided
- 1 Tsp Vanilla Extract
- ¼ Tsp Kosher Salt
- 1 Tsp Ground Cinnamon
- ½ Tsp Cream of Tartar
- 8 Cups Rice Krispie Cereal
Cinnamon-Sugar Coating
- 2 ½ Tbsp Granulated Sugar
- ½ Tbsp Ground Cinnamon
Instructions
- Lightly spray a 9×13-inch pan with nonstick spray and set aside.
- In a small bowl, whisk together the sugar and cinnamon. Set aside.
- In a large pot over low heat, melt the butter and dissolve the salt.
- Stir in the cinnamon and cream of tartar and cook for about 30 seconds until fragrant.
- Add 14 ounces of the mini marshmallows and stir until completely melted and smooth.
- Remove from the heat. Stir in the vanilla extract.
- Fold in the Rice Krispies cereal and the remaining 2 ounces of mini marshmallows until evenly coated.
- Transfer the mixture to the prepared pan and gently press into an even layer. Avoid packing the treats too firmly.
- Sprinkle the cinnamon-sugar mixture evenly over the top.
- Let cool for 1 hour before cutting into 16 squares.
Notes
- Store leftovers in an airtight container at room temperature for up to 5 days.
- Make sure you spray the utensils with cooking spray; this recipe is sticky.
Nutrition
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