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
- 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
- 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!
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