Today’s recipe is something of a milestone… Believe it or not, this is,  hands down, without a doubt the recipe I get the most requests for. Seriously. More than Dole Whips, Le Cellier Soup, and The Grey Stuff combined. Literally, there was a point where I was getting a request for the recipe to these simple little cookies once or twice a week. Even as I type this, I check my inbox on Facebook to see not one, but two more requests from fans for these cookies  I can’t explain it


I’ll admit, for a period of time I thought these requests were from the same couple of people (most likely related to The Cookie Monster in some way) made over and over and over again, but a quick little search on Google shows that these bad boys are the center of many a recipe request online, from Yahoo! Answers to Facebook and Disney food-related websites. For some reason, these little cookies have quite the cult following.

So why didn’t I share the recipe before now? Well, quite simply…  I didn’t have it. And despite all claims to the contrary, very few had what could be nailed down as the legitimate, one-and-only famous Disney Snickerdoodle recipe. Again you may ask why…The reasons, as best I could uncover anyway, was because for the longest time the cookies were not made by Disney.

They were brought in pre-made and pre-cooked (or pre-made but frozen for quick baking) from an outside vendor. I know this is an earth-shattering revelation for many, but it’s true. Even at places where you could find them on a rack, safely tucked on wax paper behind the sparking glass of the bakery display case, the chances were high that sweet looking little cookie was made somewhere other than Minnie’s on-site bake shop.

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Then sometime in the last 10ish years, Disney switched back to making these on-site again (in limited batches, available only in certain spots). But when it came to handing out the recipe, there were still roadblocks to overcome. The measurements they used were designed for batch sizes in the hundreds. As one can imagine, condensing down a recipe that makes 500+ cookies to a more household chef-friendly batch of 24 presents specific challenges.

After developing a “sorry, I don’t have the recipe for Disneyland’s Snickerdoodles” form letter (again, not joking), I kind of gave up the idea of ever nailing down this treat. Such is the way with many Disney baked goods… The home chef version of the recipe was just not meant to be.

Then, a breakthrough. I was looking for an email that I thought landed in my SPAM box and I just happened to find a message from Disney Guest Relations. Inside, the practically perfect and ridiculously pleasant response by one of the fantastic folks at Disney, happily sharing Disneyland’s Snickerdoodle recipe.

Um…. Whaaaat? I didn’t even remember sending the email that asked for the recipe. I was stunned, but thrilled. Oh and by the way, the email they replied to was sent 6/28/2012. That’s right, they replied to an email I sent two years ago asking for this recipe. Am I the only one who thinks that’s amazing?

After getting this recipe from Disney, a recipe people have been asking me about for years, an easy recipe with no exotic or expensive ingredients, a recipe that happens to be my son’s favorite type of cookie, you’d think I dropped everything and rushed to make it. Think again. Actually, I sat on it for another two or three months before deciding to try it out today. Because I’m just awesome like that.

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I won’t go into great detail about this because apparently everybody but me was on the “these are the most amazing cookies of all time” bandwagon well before me. Needless to say, these cookies are pretty darn amazing, they’re easy to make, and they’re even easier to sit down and eat. No real tricks to this, other than to make sure the butter is room temperature, not cold or melted.

Also, trust the timing on these… The recipe says 8 minutes, but on my first batch, I was expecting something more browned so I left them in for 12 minutes. They were good, but crunchy, and they never got browned like I thought they would. The next batch I left in for exactly 8 minutes, and even though every fiber of my body screamed that they were underdone… Actually, they were perfect.

And, I’m happy to say, this recipe allows me to use one of my few baking “tricks.” When it comes to rolling and then flattening these cookies, it’s hard to get that perfect “smush,” where the cookie’s thickness is even, it’s round, and there are no unsightly fingerprints on the dough (which also show up on the cookie after it’s baked).

My solution? Use the flat bottom of a glass or cup to smush the cookies. I actually used one of those retro-style Coke fountain glasses from the dollar store. I got perfectly smushed cookies every time.

So, here it is, after years of waiting, multiple requests, and countless hours of research thwarted by Disney’s reply to an email sent several years ago… The recipe to the Disneyland Snickerdoodle.

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Now here’s hoping all the people that requested this over the years don’t stop reading the website because I granted their wish. Maybe if I drop the bombshell that I have the Minnie’s Bakery chocolate chip supreme recipe people will hang out for another couple of years until I decide to try that one out?

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Disneyland Snickerdoodles – Disneyland

  • Author: adminthedisneychef


Disneyland Snickerdoodles

As is served at Disneyland



2 sticks of butter

2 cups granulated sugar

1/2 teaspoon salt

2 eggs

1/4 cup milk

1 teaspoon vanilla

3 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

For topping:

6 tablespoons granulated sugar

1 tablespoon cinnamon


Preheat oven to 375 degrees.

Cream together using a blender butter and sugar until light and fluffy. Add eggs, one at a time, milk, and vanilla. Mix very well so that all ingredients are incorporated and there is no standing liquid in the bowl.

Combine flour, baking soda, cream of tartar, salt, and sift. Add, about one cup at a time, to the wet ingredients, mixing well after each addition and scraping sides as needed.

Combine topping ingredients on a separate, small plate.

Roll dough into 1-inch balls and then roll into the sugar and cinnamon mixture so all sides are covered with the sugar mixture. Place on a greased baking sheet (or a sheet lined with parchment paper) and flatten into disks. Sprinkle additional topping on the cookies.

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Bake in preheated 375 degree oven for 8 minutes, or until cooked through.


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