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My favorite type of snickerdoodle cookie is one that is large, thin, has a crisp edge and a super chewy center. The cream of tartar can’t overpower the whole cookie and make for a sour experience, but it also can’t be missing in action. There has to be balance between that flavor and the cinnamon. The cookies also can’t stay in the oven too long because the ONLY crispness should be that outside edge. And I mean a thin edge.
I just spent two days in the kitchen creating this snickerdoodle recipe after being inspired by a ginger molasses cookie recipe that showed up on my feed. I made the recipe and LOVED the texture of that cookie but not so much the flavor. I’m just not a ginger cookie fan. What I loved, though, was this method of using milk in the batter rather than eggs and also slamming the sheet pan on the counter to create that thin shape and also a crinkle top. I knew the texture of the cookie is exactly what snickerdoodles need to reach their full potential. Four rounds of cookies later, I settled on this recipe for the absolute PERFECT snickerdoodle cookie. If you also love a chewy cookie with a center that borders on underdone, this is right up your alley.
If thin, chewy cookies are your jam, you MUST check out my salted heath chip cookies and my chocolate chipless cookies.
Tips for the Best Snickerdoodle Cookies
- Use Kerrygold salted butter. I never use anything else when it comes to baking.
- Use real maple syrup. This is not the time for Mrs. Butterworth’s (even though it’s delicious in its own right).
- Use an ice cream scoop with a lever that cleans the scoop out to scoop the dough. It’s the perfect size.
- Line sheet pans with parchment paper so the cookies don’t stick.
- Don’t underestimate the cooling time. This is when the magic happens with the cookie texture.
Chewy Snickerdoodle Cookies
Ingredients
- 1/2 c salted butter (1 stick) softened
- 1/2 c light brown sugar packed
- 1/4 c sugar
- 1/4 c maple syrup use real maple syrup
- 2 tbsp 2% milk
- 2 tsp vanilla
- 1 1/2 c flour
- 1 1/4 tsp cream of tartar sauce
- 1/2 tsp salt
- 1/4 tsp baking powder
- 3/4 tsp baking soda
Cinnamon Sugar Mixture
- 6 tbsp sugar
- 1 1/2 tbsp cinnamon
Instructions
- Preheat oven to 350 degrees.
- To a bowl sift together flour, cream of tartar, baking soda, baking powder and salt. Set aside.
- To a separate bowl mix your 1 1/2 tbsp cinnamon and 6 tbsp sugar coating together. Set aside.
- Cream together softened butter, brown sugar and sugar until fluffy, about 3 minutes.
- Add maple syrup, vanilla and milk to the butter and sugar and continue blending until incorporated.
- Slowly add the dry ingredients to the wet. Mix until the dough comes together.
- Use an ice cream scoop that has the lever that cleans out the scoop to create the cookies.
- Roll each cookie dough ball into the cinnamon and sugar until fully coated.
- Bake on a parchment lined sheet pan for 10 minutes in batches.
- Remove from the oven and bang the sheet pan on the counter 8 times.
- Place cookies back in the oven for 2 more minutes.
- Remove cookies from the oven and bang the sheet pan on the counter 8 more times. Then leave cookies to cool on the sheet pan for 2 hours.