Jumbo snickerdoodles that stay soft and chewy for days. Better than any from a bakery, you’ll love these bakery style snickerdoodles! This post contains an affiliate link.
You might also like our collection of famous chocolate chip cookie recipes! From Chick-fil-a to Gideon’s Bakehouse. So many good ones!
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I almost didn’t share this recipe on the blog because everyone knows how to make snickerdoodles. The version in the Betty Crocker cookbook is the standard and we all know that! BUT…I’ve taken that version and tweaked it slightly over the years. Betty’s recipe calls for combination of shortening and butter. I use all butter. I also add a bit more flour to give them a slightly thicker consistency (but they are still soft and CHEWY). Betty doesn’t use vanilla, but I like adding a splash. I also make my cookies jumbo size. My family loves these cookies, especially my husband. His all time favorite cookies are snickerdoodles and we make them for his birthday every year. Did I mention that he doesn’t like cake? I stack 6 snickerdoodles in a tower on a plate and add a birthday candle.
Bakery Style Snickerdoodles
What makes these bakery style? To me, bakery cookies are larger than normal and always soft and chewy. They seem more substantial than a regular sized cookie, but don’t worry! I have baking times and portions sizes for both larger cookies and regular sized cookies. Don’t worry though, when I say these are jumbo snickerdoodles that’s not to say that there are as big as the cookies from Crumbl (not even close). I make normal cookies with a 2 Tablespoon scoop and make these with a 3 Tablespoon scoop so they aren’t THAT much bigger.
This recipe makes 18 large cookies or 27 regular cookies.
Bakery Style Snickerdoodle Ingredients
Butter: you can use a combination of butter and shortening or use all butter.
Sugar: most of my cookie recipes use a combination of brown sugar and white sugar. Not snickerdoodles or sugar cookies though! All white sugar is the way to go for these.
Eggs: for richness and texture
Vanilla: have you tried making your own vanilla extract? It’s easy and delicious to add to baked good.
Cream of Tartar: this tangy acidic powder gives snickerdoodles their signature flavor.
Baking Soda and Salt: for leavening and flavor.
Flour: all purpose flour works just fine for this recipe.
Cinnamon and Sugar: the cookies dough balls are rolled in cinnamon and sugar before baking.
How to make the best Snickerdoodles
Preheat the oven to 400 degrees and line baking sheets with parchment paper. Set aside.
Beat butter and sugar together using an electric mixer or stand mixer. Beat in eggs and vanilla.
Mix in cream of tartar, salt, baking soda and flour.
Scoop cookie dough using a 3 Tbsp. scoop (large cookies) or 2 Tbsp. scoop (regular cookies). Roll cookie dough balls in cinnamon and sugar mixture then place onto baking sheets.
Bake cookies 10-11 minutes for large cookies or 8-9 minutes for regular cookies.
Imediately remove cookies from baking sheet and transfer to a wire cooling rack.
Tips and Tricks for Jumbo Cookie
Butter: Butter yields the best flavor for cookies so I always use butter or a combination of butter and shortening in recipes. I never bake with margarine and always use salted butter (but you can use unsalted if you’d like).
Light Baking Sheets: I only bake on light colored baking sheets. My favorite are these aluminum half sheet pans that you can buy on Amazon (Sam’s Club also sells a similar one). The light colored pans bake much more evenly than dark pans.
Cookie Scoop vs. Hand Scooped: I like both methods for different reasons. Using a scoop ensures that your cookies are all the same size and the tops bake up smooth. Using your hand and dropping rustic balls of cookie dough on the pans will give your cookies those beautiful nooks and crannies. I use a cookie scoop for cookies without mix-ins like peanut butter or snickerdoodle and hand scoop cookies with mix-ins so that they look a little more rustic. Either way works, you do you!
Do Not Overbake: As soon as the cookies start to look golden around the edges, pull the pans out of the oven. The cookies may seem underdone, but will continue to bake on the pans as they cool. Sometimes I’ll transfer the cookies to a wire rack after a few minutes, other times I’ll let the cookies cool completely on the pan. It just depends on how gooey you want the centers to be.
Store Properly: I prefer wrapping my bigger cookies individually in plastic. This keeps them nice and fresh and easy to grab. I would NEVER wrap my miniature cookies individually, ha. Especially my mini chocolate chip cookies that make over 100 cookies per batch. It just isn’t worth the effort, but for recipes that make 18-24 cookies it’s worth it to wrap them individually vs. place them in a cookie jar or even an airtight container. They’ll stay fresh a lot longer.
Bakery Style Snickerdoodles Recipe
Bakery Style Snickerdoodle Cookies
Ingredients
Cookie Dough
- 1 cup butter softened
- 1 1/2 cups white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 cups all purpose flour
Cinnamon Coating
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 400 degrees and line baking sheets with parchment paper. Mix 2 teaspoons cinnamon and 1/4 cup sugar in a small bowl. Set aside.
- Beat butter and sugar together using an electric mixer or stand mixer. Beat in eggs and vanilla.
- Mix in cream of tartar, salt, baking soda and flour.
- Scoop cookie dough using a 3 Tbsp. scoop (large cookies) or 2 Tbsp. scoop (regular cookies). Roll cookie dough balls in cinnamon and sugar mixture then place onto baking sheets.
- Bake cookies 10-11 minutes for large cookies or 8-9 minutes for regular cookies.
- Imediately remove cookies from baking sheet and transfer to a wire cooling rack.
Notes
Nutrition
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
I’ve JUST come across your Ahh-mazing blog! Between your copy-cat Chick-fil-A cookies, double chocolate, & these classic Snickerdoodle cookies..I don’t know where to start?! Question though- we will be traveling for the Holidays this year so I was wondering if all of your cookie recipes are freezer-friendly? I will definitely be individually wrapping them like you suggested if so! Thank you!
Yes! I can’t think of any that you wouldn’t be able to freeze! And thank you for the sweet comment!
YUMMY
These looks great! But curious as to why the temp set @400? Do they bake like a muffin, high heat better rise? Thank you. I’ll be trying these out this weekend.
I’m not sure! That’s just what I’ve always done, following the classic Betty Crocker recipe so I did that for these bigger snickerdoodles too. 🙂
Imo, 400° is way too high! I ruined 2 sheets at this temp! I knocked it down to 375° & cut by 1 minute and that seemed to be the sweet spot (although I understand all ovens are different). Sadly though, these for were a birthday gift & therefore the 2 trays of overcooked cookies really messed up my gift. 😔
Did you bake on dark or light baking sheets? I bake on light metal. Betty Crocker snickerdoodle recipes bake at 400 degrees, and these are an adaptation that recipe. They shouldn’t have burned. I’m sorry!