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Bakery-Style Snickerdoodle Cookie Recipe

Bakery-Style Snickerdoodle Cookie Recipe

Soft, chewy, bakery-style snickerdoodle cookies coated in a sweet cinnamon-sugar crust. These cookies have a perfectly tender center with lightly crisp edges. Simple ingredients and easy steps make this recipe beginner-friendly. Perfect for dessert, holidays, or cozy baking days.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup granulated sugar for coating
  • 1 ½ tablespoons ground cinnamon

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl whisk together flour, baking soda, salt, and cream of tartar.
  3. In another bowl beat butter and sugar until light and fluffy.
  4. Add eggs one at a time and mix in vanilla extract until smooth.
  5. Gradually mix dry ingredients into the wet ingredients to form a soft dough.
  6. In a small bowl combine sugar and cinnamon for the coating.
  7. Scoop dough, roll into balls, and coat each ball in cinnamon sugar.
  8. Place dough balls on the baking sheet leaving space between each cookie.
  9. Bake for 10–12 minutes until edges are set and centers stay soft.
  10. Let cookies cool for a few minutes before serving.

Notes

Do not overbake to keep cookies soft and chewy.
Room temperature butter helps create a smooth dough.
Chilling the dough for 30 minutes can improve texture and flavor.
Store cookies in an airtight container to keep them fresh longer.
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