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Pillowy thick, crunchy around the edges, and chewy in the middle—that’s how these sugar cookies, also known as Snickerdoodles, bake up.
I’ve been in love with Snickerdoodles for a long time. They’re essentially a sugar cookie dough that gets rolled in a cinnamon-sugar mixture before baking. Once baked, they have a beautifully crinkled top.
For this recipe, I use salted butter—it adds a wonderful depth of flavor—and plenty of vanilla bean paste, so the cookies taste amazing even without the cinnamon. The secret to their chewy center? A touch of glucose syrup, which keeps the middles soft and irresistible.
If you’re not a fan of cinnamon, you can switch things up! Roll the dough in sugar mixed with salted licorice powder or sugar and lemon zest for a zesty twist.
Traditionally, Snickerdoodles are made with a pinch of nutmeg. While I’m not a big fan of nutmeg, feel free to add a little if you love it!
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