This is the Best Snickerdoodle Recipe! They are soft and chewy with that characteristic tangy flavor. These easy cookies come together in under 30 minutes and don’t need to be chilled before baking! The cinnamon sugar is just a touch crunchy and adds a little extra sweetness.
Preheat oven to 325°F convection or 350°F conventional (no fan). Line 2 baking sheets with parchment paper.
In a medium bowl whisk together flour, baking soda, cream of tartar, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stop the mixer and scrape down the sides of the bowl and under the bottom to ensure an even creaming.
Add the milk and vanilla and beat to combine.
Reduce mixer speed to low and slowly add dry ingredients in several additions. Add the next portion when the last addition is almost incorporated. After adding all the flour, mix just until just incorporated.
Scoop with a medium cookie scoop or roll about 2T sized bits of dough into balls.
This step is optional but for the best cookies I recommend chilling the dough completely before baking. This will only take about 30 minutes or wrap and chill overnight.
In a small bowl, whisk together the cinnamon and sugar. Roll the chilled dough in the cinnamon sugar and place on parchment-lined baking sheets about 2 inches apart.
Bake in preheated oven about 10 minutes or until puffed and set around the edges. The centers will look matte and no longer shiny.
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Notes
Yield – 36 cookies Technique – It’s a little unconventional but be sure to follow the order of mixing. Add the milk with the vanilla extract before the dry ingredient mixture. This will ensure pillowy, soft cookies rather than tough cookies. Storage – Store baked cookies up to 3 days at room temperature or freeze cookie dough in balls. Store frozen for up to 1 month. The longer the dough sits, the flatter the cookies will be.