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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 m.i.a. 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 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.
While you’re here, be sure to check out my most popular cookie recipe: salted heath chip 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 c salted butter (2 sticks) softened
- 1 c light brown sugar packed
- 1/2 c sugar
- 1/2 c maple syrup use real maple syrup
- 3 tbsp milk 2% or whole
- 3 tsp vanilla
- 3 c flour
- 3 tsp cream of tartar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 1/2 tsp baking soda
Cinnamon Sugar Mixture
- 3/4 c sugar
- 3 tbsp cinnamon
Instructions
- To a bowl sift together flour, cream of tartar, baking soda, baking powder and salt. Set aside.
- To a separate bowl mix your cinnamon and sugar coating together. Set aside.
- Using a hand or stand mixer cream together softened butter, brown sugar and sugar until fluffy, about 2 minutes.
- Add maple syrup, vanilla and milk to the butter and sugar and continue mixing until incorporated.
- Slowly add the dry ingredients to the wet. Mix until the dough comes together. Scrape the bowl down and mix one more time. The batter will be extremely soft.
- 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. The dough balls will be soft and won't keep their shape. Just gently roll them around and place in a parchment lined container. Chill the formed cookie dough balls for 2 hours.
- Preheat oven to 350 degrees.
- Bake 5 cookies at a time on a parchment lined sheet pan for 13 minutes in the middle rack.
- Right when done baking, remove the pan from the oven and bang once on the counter. If a significant mound remains in the center of the cookies, place back in the oven for 2-3 more minutes. This will be necessary for the cookies that chilled longer than 2 hours.
- Leave cookies to cool on the sheet pan for 2 hours. If you don't have enough sheet pans, let the cookies rest for at least 15 minutes on the sheet pan, slide the parchment paper off with the cookies, rinse the pan off to remove any residual heat then line with new parchment paper and bake another batch. You don't want a hot pan to start with or the cookies will spread too much.
- The cookies set overnight beautifully and create the best texture and flavor if you can wait. These are a perfect make-ahead cookie that get better with time.