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The Best Snickerdoodle Cookie

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

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.

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

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

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

Instructions

  • Preheat oven to 325°F convection.
  • Whisk together flour, baking soda, cream of tartar, and salt; set aside.
  • Cream butter and sugar until light and fluffy. Add eggs one at a time.
  • Add milk and vanilla and beat to combine.
  • Reduce mixer speed to low and slowly add dry ingredients until just incorporated.
  • 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).
  • 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.
  • Bake in preheated oven about 10 minutes or until puffed and set around the edges.
  • 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!

Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #cheflindseyfarr

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