Snickerdoodle Coffee Creamer

"I played around with creamer recipes until I developed one that tastes like snickerdoodles!"
photo by internetnut photo by internetnut
photo by internetnut
Ready In:
1 Batch




  • Place ingredients in a small bowl.
  • Using a whisk, blend until evenly colored.
  • Store in an airtight container.
  • To use, put 1-2 tsp creamer in hot beverage of choice. I actually prefer more in my coffees.

Questions & Replies

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  1. Mrs. Wright
    delicious! This will make a great little additional gift for the coffee drinkers on my Christmas list! Thank you!
  2. internetnut
    I gave this recipe 3 stars. I made this for my coffee this morning for something different. This was very good! I used Splenda as my sweetener. My future hubby was surprised this was sugar free. I did cut the recipe in half. I'll be making this again. Thanks for a great recipe! Christine (internetnut)
  3. melissa.swindle
    YUM-O! I added a little extra dry milk & sugar substitute for my personal taste.
  4. Anita Harris
    This is yummy!! I am addicted to flavored coffee creamers but have recently started Weight Watchers and use up daily points fast with the store-bought brands. Was sooo happy to see this posted and gave it a so glad I did. I too used fat free coffee creamer and splenda and can now have my coffee flavored as I like without sacrificing my daily points (I calculated 0 points using the fat free creamer and splenda)> Thanks so much for a great recipe!!
    This was delicious! I used fat free coffee creamer & Splenda. Used it in my coffee; what a great combo of flavors & so easy to put together. Will use this often. Thanks so much for sharing.


<p>I live in the Home of Sliced Bread. My little town in Missouri is where the first loaf of bread was sliced by machine, many years ago. <br /><br /><br />My favorite cookbook is recipezaar. I used to collect cookbooks, but I've given away all but my most cherished ones which belonged to my Grandma. I shop at an Amish community for my dry goods as much as possible. Right now, I'm in a canning phase and I probably will be until I'm too old to cut the mustard.</p>
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