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CLOSE UP SNACK OF MALTED MILK SNICKERDOODLES

Malted Milk Snickerdoodle Cookie Recipe (Old-Fashioned Classic)

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An authentic, old-fashioned Snickerdoodle cookie elevated with a malted milk strategy. This precise recipe delivers a pillowy soft texture, the perfect tangy bite from cream of tartar, and a deep, toasted bakery flavor that balances the cinnamon-sugar coating.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter, softened Cool room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 3/4 cups all-purpose flour 380 grams - must be weighed
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp malted milk powder
Cinnamon Sugar Coating
  • 2 tbsp granulated sugar
  • 2 tsp ground cinnamon

Equipment

Method
 

  1. Preheat oven to 350°F (175°C) and line heavy-duty baking sheets with parchment paper.
  2. In the bowl of a stand mixer, cream together the softened butter and 1 1/2 cups granulated sugar until light, fluffy, and pale in color, about 3 to 4 minutes.
  3. Add the large eggs one at a time, mixing thoroughly and scraping down the sides of the bowl with a silicone spatula after each addition.
  4. In a separate large bowl, whisk together the flour, cream of tartar, baking soda, salt, and malted milk powder to ensure even distribution.
  5. Gradually pour the dry flour mixture into the wet ingredients and mix on low speed just until the white streaks disappear. Do not overmix.
  6. In a small dish, combine 2 tablespoons of sugar and 2 teaspoons of cinnamon. Portion the cookie dough into balls between your palms and coat completely in the cinnamon-sugar topping.
  7. Place on prepared trays 2 inches apart and bake for 9 to 11 minutes. Let the baked cookies cool on the pan for 5 minutes before transferring to a wire rack.

Nutrition

Calories: 160kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gFiber: 1gSugar: 12g

Notes

Malted Milk Snickerdoodle Tips & Expert Strategy

TEXTURE/MOUTHFEEL: These cookies are engineered to be thick, tender, and slightly bendy. If you prefer a highly crispy cookie with a loud crunch, this specific recipe will not deliver that result. Pull them from the oven when the centers still look slightly underbaked to guarantee a soft center.
INGREDIENT WARNING: Do not omit the cream of tartar under any circumstances. It is responsible for the classic snickerdoodle tang and reacts directly with the baking soda for lift. Without it, the structural integrity and flavor of the cookie are entirely compromised.
THE MELLOWING EFFECT: While excellent warm out of the oven, the malted milk flavor deepens and becomes more complex if you let the raw cookie dough rest and chill in the fridge for 30 minutes before baking.
PROFESSIONAL FINISH: To get perfect bakery-style circles, take a round biscuit cutter or a large, wide mug and swirl it over the hot cookies immediately as they come out of the oven to round out any uneven edges.

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