It might be getting cold, but even when there’s snow on the ground, it’s not hard to enjoy a scoop of ice cream. Between all the seasonal flavors, there’s plenty of chocolate, peppermint and cinnamon to go around! Häagen-Dazs peppermint bark ice cream definitely brings the holiday cheer. Plus, we’re hearing a lot of buzz about Dairy Queen’s Snickerdoodle Blizzard.
Now, McDonald’s is introducing a cinnamon-y treat to the menu: the already-famous Snickerdoodle McFlurry.
What’s in the McFlurry?
It starts with classic creamy vanilla soft serve, of course. Then it’s blended with bits of snickerdoodle cookies. That’s it! It’s simple, but it’ll satisfy any cookie lover.
Back when McDonald’s was testing out this McFlurry in stores in Southern California, at least one taste-tester described it as “almost overpowering,” so unless you’re a fan of sugar and cinnamon, you might want to stick to the M&M McFlurry. But for anyone with a snickerdoodle sweet tooth, there’s nothing else that’s as full of flavor as this treat.
Can’t get enough snickerdoodle? You can try making your own holiday eggnog snickerdoodles or snickerdoodle ice cream sandwiches.
How Long Is the Snickerdoodle McFlurry Going to Stick Around?
For right now, McDonald’s is only selling the Snickerdoodle McFlurry through UberEats. We have to say that getting a McFlurry delivered right to your door sounds like a pretty sweet deal!
Then, after November 17, you’ll be able to find the McFlurry in stores across the country. It’s a seasonal flavor, so make sure to sleigh your way over to McDonald’s before it’s gone.
Don't Miss All Our Snickerdoodle Treats!
The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! —Taste of Home Test Kitchen
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I love cinnamon chips and am always looking for a way to use them. Make sure to stock up on them during the holiday season so you have plenty to last during the year. —Marietta Slater, Justin, Texas
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My husband absolutely loves ice cream sandwiches and snickerdoodles, so I combined them into one fun treat. Here’s how we build this cool dessert. —Heather Pilon, Winslow, Maine
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These macarons are a winter/fall staple for me—inspired by the classic cinnamon roll, they are a delicious treat for a cold or snowy day. These pair well with a mug of tea, and can be eaten as a dessert or just a snack. Try custard, mousse, ganache, or any other buttercream as fillings, too. —Elizabeth Ding, El Cerrito, California
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I've been making these quick and easy cookies for over 20 years. They're the first to go at our annual church bake sale.—Paula Marchesi, Lenhartsville, Pennsylvania
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My maternal grandmother preferred sewing and quilting to cooking and baking, but there were some things that she cooked and baked really well. She was the only person I knew who made snickerdoodles. I always enjoyed these simple but yummy cookies. Since cheesecake is my very favorite dessert, I couldn't resist coming up with one that recreates those flavors. I think of my grandmother each time I make it! Sometimes I'll drizzle the slices with maple syrup. —Lisa Varner, El Paso, Texas
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As much as I love snickerdoodles, I needed something smaller and a bit more special for my cookie swap. I gave them a simple makeover by using a cookie press and adding warm chai spices.—Elisabeth Matelski, Milwaukee, Wisconsin
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I used to think snickerdoodles could never be improved -- that is until I added some chocolate. While they're baking, the aromas of chocolate mixed with warming spices reminds me of a cup of hot chai tea. —Katie Wollgast, Florissant, Missouri
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When asked to bring a dessert for my boys' football team to share, I whipped up these unique blondies and was instantly named "the greatest mom" by all. —Valonda Seward, Coarsegold, California
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With an apple farm just down the road, I'm always looking for creative ways to use up those bushels. We love this cozy cake with caramel drizzle and a scoop of vanilla or cinnamon ice cream. —Rachel Garcia, Colorado Springs, Colorado
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This classic cookie from New England can be made two ways: soft or crunchy. My happy version with cinnamon, ginger and nutmeg is crispy to perfection. —Jenni Sharp, Milwaukee, Wisconsin
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My grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California
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These soft, chewy cookies make a super snack any time of year. Their light cinnamon-sugar flavor is the perfect complement to a cold glass of milk. —Jana Horsfall, Garden City, Kansas
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My mom always had these cookies on hand. They're so good with a cup of hot chocolate, coffee or milk. —Leah Costigan, Otto, North Carolina
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I've had the recipe for these crispy cinnamon-sugar roll-ups for years. They're one of my family's favorites and so easy to make. We enjoy them at breakfast with a cup of coffee. —Emily Engel, Quill Lake, Saskatchewan
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I get lots of compliments on these crunchy cookies. They're always part of my Christmas cookie platter. —Sarah Miller, Wauconda, Washington
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Eggnog flavor is infused into the cookie and the glaze with this yummy recipe, perfect for the Christmas season.—Bonnie Massimino, Brookeville, Maryland
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What did I do when I couldn't decide between two of my favorite desserts? Combined them! These blondie and snickerdoodle bars are even better with my other favorite ingredient: caramel. —Niki Plourde, Gardner, Massachusetts
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My cookies get coated with sugar, spice and everything nice! They turn out soft on the inside and a little crunchy on the outside, the dough is easy to work with, and they taste fantastic. What more could you ask for in a cookie? —Ashley Wisniewski, Champaign, Illinois
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I created these soft, sparkly cookies because my sister loves cinnamon French toast covered in maple syrup. In the case of these cookies, bigger is definitely better! I like to use white whole wheat flour, but any whole wheat flour will work.—Mary Shenk, Dekalb, Illinois
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The post McDonald’s Is Making a Snickerdoodle McFlurry Just for the Holidays appeared first on Taste of Home.
Sophia Lo
