“Thin~crust” snickerdoodles

Hello friends! Today we will be sharing our families favorite “thin crust cookie” recipe! These cookies are thin (obviously), light, and pair perfectly with afternoon tea/chai! This recipe was aptly named by one of our fave friends (you know who you are)! If you’re looking for a cinnamony (is that even a word), chewy, eggless cookies you should definitely try this recipe! Hope y’all enjoy!!

Ingredients (makes about 1 dozen cookies):

  • Cookie:
    • 1 cup butter
    • 1.5 cup sugar
    • 2 tspns vanilla extract
    • 2 tablespoons yogurt (greek yogurt or indian dahi works best as this is a substitute for the eggs)
    • 1 tspn baking soda
    • 2 2/3 cup all purpose flour
    • 1/2 tspn cinnamon
  • Coating:
    • 1/4 cup sugar
    • 1 tspn cinnamon


  1. Preheat oven to 350 degrees Fahrenheit. 
  2. In a bowl, cream butter and sugar together.
  3. Add vanilla and yogurt to the mixture.
  4. In a separate bowl, sift flour, baking soda, and cinnamon together. 
  5. Mix the dry ingredients with the wet ingredients until a dough forms. Do not over mix!
  6. Take one tablespoon of cookie dough, and form into a round ball. 
  7. In a zip-lock bag (preferable) or bowl combine the cinnamon and sugar topping for the cookies.
  8. Take the cookie dough balls and cover them in the cinnamon sugar. When using a zip-lock bag place the cookie dough balls into the bag and shack to cover the cookies.
  9. Place the cookies on a parchment lined baking sheet 2-3 inches apart and into the oven.
  10. Bake for 8-10 minutes or until the cookies are golden in color.
  11. After the cookies have baked, let them cool off the cookie tray for 10 minutes.
  12. Enjoy the thin crust cookies! 

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