Soft & Chewy Snickerdoodles

Snickerdoodles are distinctively chewy, soft and filled with cinnamon sugar flavor.


COOKIES 2 1/4 c flour 1 tsp baking soda 1/2 tsp cinnamon 1/4 tsp cream of tartar 1 tsp salt 1 c unsalted butter 1 c brown sugar 1/2 c sugar 1/4 c milk 2 tsp vanilla FOR ROLLING 1/2 c sugar 2 tsp cinnamon


To make snickerdoodles without eggs, we use milk as an added ingredient and the power of chilling. By chilling the cookie dough overnight, the flour becomes fully hydrated, giving these cookies perfect moisture and fluffiness.


STEP 1 In a large bowl, add the flour, baking soda, cinnamon, cream of tartar and salt. Whisk to combine and set aside.

STEP 2 In the bowl of a stand mixer, add the butter, brown sugar and granulated sugar. Mix on medium speed for 2-3 minutes, until very light and fluffy. Scrape the sides and bottom of the bowl. Add in milk and vanilla and mix again on medium speed for 2 minutes.

STEP 3 With the mixer on low, add the flour a little at a time, mixing just until incorporated. Do not overmix.

STEP 4 Prepare a baking sheet with a sheet or parchment paper. Using a large cookie scoop, scoop the dough onto the prepared baking sheet. Cover the cookie dough with plastic wrap and chill overnight in the fridge.

STEP 5 In a small, shallow bowl mix together the granulated sugar and cinnamon. Roll each cookie dough ball in the cinnamon sugar mixture until evenly coated all around. Place on the prepared baking sheet, spacing the cookies out at least 2 inches apart.

STEP 6 Bake 12-14 minutes, rotating the baking sheet halfway through the bake time.  I like to bake one tray at a time, keeping the rest of the cookies in the fridge while baking the first tray.

RECIPE TIP The cookies may look a bit uncooked in the middle. That’s okay, as they’ll continue cooking on the hot trays after you remove them from the oven.

STORING TIPS - Store cooled cookies in an airtight container at room temperature for up to one week – Freeze for up to 3 months. Allow to thaw at room temperature or warm in a 350ºF (177ºC) oven for 5-7 minutes