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–+ servings
snickerdoodles on parchment paper
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4.34 from 3 votes

Bakery Style Snickerdoodle Cookies

Jumbo snickerdoodles that stay soft and chewy for days. Better than any from a bakery, you'll love these bakery style snickerdoodles! 
Course Dessert, Snack
Cuisine American
Keyword bakery style, chewy, snickerdoodle, snickerdoodles, soft and chewy
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 18 cookies
Calories 155kcal

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.

Video

Notes

This recipe makes 18 large cookies or 27 regular cookies.
Wrap cookies individually in plastic wrap to keep fresh.

Nutrition

Calories: 155kcal