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Bakery Style Snickerdoodle Cookies Recipe

Bakery Style Snickerdoodle Cookies Recipe

Soft, thick, bakery-style snickerdoodle cookies rolled in a sweet cinnamon-sugar coating.Perfectly chewy in the center with slightly crisp edges.Easy homemade cookies that taste just like they came from a bakery.Great for holidays, dessert tables, or cozy baking days.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 2 ¾ cups
  • Baking soda – 1 teaspoon
  • Cream of tartar – 2 teaspoons
  • Salt – ½ teaspoon
  • Unsalted butter softened – 1 cup
  • Granulated sugar – 1 cup
  • Brown sugar – ½ cup
  • Eggs – 2 large
  • Vanilla extract – 2 teaspoons
  • Granulated sugar for coating – ¼ cup
  • Ground cinnamon for coating – 1 ½ tablespoons

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk together flour, baking soda, cream of tartar, and salt in a bowl.
  3. Beat butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla extract.
  5. Gradually combine dry ingredients with the wet mixture until just mixed.
  6. Mix cinnamon and sugar in a small bowl for coating.
  7. Scoop large dough balls and roll them in the cinnamon-sugar mixture.
  8. Place cookies on baking sheet leaving space between each dough ball.
  9. Bake for 10–12 minutes until edges are set and centers stay soft.
  10. Cool on the baking sheet for a few minutes before transferring to a rack.

Notes

For thicker cookies, chill the dough for 30 minutes before baking.
Do not overbake—cookies will continue to set as they cool.
Use room temperature butter for the best bakery-style texture.
Store cookies in an airtight container for up to 4 days.
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