Snickerdoodles and I go way back. We are very old friends, and I have been making these cookies since middle school. It seems like that was ages ago!

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Snickerdoodles are different from other cookies. Unlike chocolate chip cookies or sugar cookies, they have more of a cake texture on the inside, but the outside is crisp, and gives you a satisfying crunch.

And then the wave of cinnamon rolls onto your tongue. And in that moment, you are in love.

I may be over emphasizing how good these Snickerdoodle cookies are. I also may not. I guess you will have to try them and find out!

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How to Make Snickerdoodle Cookies

Just like with any cookie recipe, you start out by creaming the butter and sugar together. Make sure your butter is room temperature for the best result.

You also want your milk and eggs to be room temperature. Mixing something cold into something that is not cold will cause the mixture to separate. We don't want that!

After you add your milk and eggs, then you add all the dry ingredients. Mix it just until it is all formed together. Don't overmix!

Scoop out the snickerdoodle cookie dough, and roll it in a cinnamon sugar mixture. You don't *have* to use my exact measurements. If you love cinnamon, feel free to add a bit more to the mix.

Then you place the dough on the cookie sheet and flatten it slightly.

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Should the dough be refrigerated?

I did a test of cookie dough going in the oven at room temp, and some cookie dough going into the oven after being in the refrigerator. It didn't make a difference, so you can do whatever you are more comfortable with! Obviously not refrigerating the dough will be quicker.

These easy Snickerdoodles are best served with milk! Enjoy!

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