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–+ servings

Bakery Style Snickerdoodles

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Oversized snickerdoodle cookies with a crackly cinnamon-sugar top and chewy, bakery-style centers. These classic cookies use cream of tartar for tang and structure, and an all-butter dough for rich flavor—perfect with a cold glass of milk or afternoon coffee.
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Cook Time 11 minutes
Total Time 11 minutes
Servings: 18 large cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup butter softened
  • 1 1/2 cups white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups all purpose flour
For the Coating
  • 1/4 cup white sugar
  • 2 teaspoons ground cinnamon

Equipment

  • Electric mixer or stand mixer
  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Measuring cups and spoons
  • Cookie scoop (2 or 3 tablespoon size)
  • Wire cooling rack

Method
 

  1. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
  2. In a small bowl, combine 2 teaspoons ground cinnamon with 1/4 cup sugar and set aside for rolling.
  3. Using a stand mixer or electric mixer, cream the softened butter and 1 1/2 cups sugar together until fluffy.
  4. Add eggs and vanilla extract; beat until well combined.
  5. Mix in the cream of tartar, salt, baking soda, and flour until the dough just comes together.
  6. Portion dough using a 3-tablespoon scoop for large cookies or a 2-tablespoon scoop for regular size.
  7. Roll each dough ball in the cinnamon-sugar mixture until coated, then place them on the prepared baking sheets.
  8. Bake large cookies for 10–11 minutes and regular cookies for 8–9 minutes, until edges look set and tops are crackly.
  9. Remove cookies from the oven and immediately transfer to a wire rack to cool.

Nutrition

Calories: 210kcal

Notes

For best results, use butter that is softened but not melted to keep the cookies thick and chewy. The cream of tartar gives these snickerdoodles their signature tang and texture—don’t substitute unless necessary. To keep cookies soft, store them in an airtight container at room temperature with a slice of bread. Both the dough and baked cookies freeze well; freeze dough balls after rolling in cinnamon sugar for fresh-baked cookies anytime. Allow cookies to cool completely before storing or freezing to maintain texture.

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