The Best Snickerdoodle Cookie

The BEST Snickerdoodle Cookie is here! It is the softest, chewiest snickerdoodle you’ll ever have.

I know, I know. I’ve been throwing around “Best” like it’s discounted or something, but I promise it is just because I am sharing all the recipes that I have been tweaking over the past several years!

I disappeared for a solid 2 years and I’m trying to make up for my absence with gifts like any good friend would.😂 It only seems fair.

These Snickerdoodles are actually like a gift. They are soft and chewy with that characteristic ‘doodle tang. The cinnamon sugar is just a touch crunchy and adds a little extra sweetness. They also come together in under 30 minutes. You don’t even have to chill them! You should; it would be better if you did; but you don’t have to.

What makes a ‘doodle a ‘doodle? Two things my friends. Cream of tartar in the dough and a beautiful coating of cinnamon sugar on the outside. Please do not ask me if you can omit the cream of tartar. You can, but then you are making a sugar cookie. Not that there is anything wrong with that. It’s just not a snickerdoodle. [The best sugar cookie recipe is coming soooooon btw 🥳]

My original snickerdoodle recipe is delightful and are what these are based on. I filmed a video and was just going to link it to the old recipe, but then realized it was too different and it needed its own special spotlight. I bring you The Best Snickerdoodle Cookie!

The Best Snickerdoodle Cookie

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Ingredients

• 400 g Sugar (1 ¾ cup)
• 226 g Butter (softened, 2 sticks)
• 2 Eggs
• 54 g Milk (3 Tablespoons + 1 teaspoon)
• 4 g Vanilla extract (1 teaspoon)
• 500 g All purpose flour (4 cups)
• ½ t Baking soda
• ¾ t Cream of tartar
• ¾ t Kosher Salt

For the Cinnamon Sugar:

• 156 g Sugar (½ c + 1 Tablespoon)
• 6 g Cinnamon (2 teaspoons)

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Instructions

1. Preheat oven to 325°F convection.
2. Whisk together flour, baking soda, cream of tartar, and salt; set aside.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time.
4. Add milk and vanilla and beat to combine.
5. Reduce mixer speed to low and slowly add dry ingredients until just incorporated.
6. Scoop with a medium cookie scoop or roll about 2T sized bits of dough into balls. Chill completely (about 30 minutes or wrap and chill overnight).
7. In a small bowl, whisk together the cinnamon and sugar. Roll the chilled dough in the cinnamon sugar and place on parchment-lined baking sheet.
8. Bake in preheated oven about 10 minutes or until puffed and set around the edges.
9. Cool and eat!

Notes

Yield: 36 cookies
In the video I made a half batch. You can also freeze the cookie dough and bake from frozen.
Store extra cinnamon sugar in a sealed container and add to oatmeal or save for more cookies!