Sharing is caring!

If you’re in the mood for a delicious, soft snickerdoodle cookie, this recipe for Bakery Style Soft Snickerdoodles is for you! These bakery-style cookies are perfect for satisfying your sweet tooth. The dough comes together quickly and does not need to be refrigerated. While the cookies are baking, the cinnamon-sugar topping will make your whole house smell amazing. Once they’re out of the oven, the cookies will be soft and puffy with crackled tops. Be sure to let them cool completely before devouring them!

This post may contain affiliate links. When you click on these links, I get a small percentage back at no cost to you! For more information see my disclosure policy.

Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.

Why I Love This Recipe

Snickerdoodles are one of my all-time favorite cookies. They have a soft, chewy texture and are coated in crunchy cinnamon sugar. This recipe makes a large batch of soft snickerdoodles that are perfect for sharing.

The dough comes together quickly and doesn’t require any chilling time, so you can have fresh cookies in no time!

To make the cookies extra soft and fluffy, I use a combination of baking soda and cream of tartar. These cookies will stay soft for days – if they last that long!

What is Cream of Tartar?

Cream of tartar is an acidic powder that’s derived from tartaric acid. It’s used in baking as a leavening agent and to stabilize egg whites.

You can find cream of tartar at any grocery store – it’s usually located in the spice aisle.

What is a Bakery-Style Cookie?

Bakery-Style cookies are generally very large. Most of the cookies purchased from a baker are made with 1/4 cup of cookie dough rather than 1 or 2 tablespoons. This results in a cookie that’s about 4 times the size of a traditional cookies.

How Many Cookies Does This Recipe Make?

For jumbo snickerdoodle cookies (bakery-style), this recipe will make about 15 cookies when using a 1/4 cup cookie scoop.

If you want a medium-sized snickerdoodle, use a 2 tablespoon cookie scoop to make about 30 cookies.

Soft Snickerdoodle Ingredients

*Ingredient amounts are located in the recipe card at the end of this post.

All-Purpose Flour: All-purpose flour is the best type of flour to use for this recipe.

Cream of Tartar: As I mentioned above, cream of tartar is a specific type of leavening agent that is used when baking snickerdoodles. It helps to stabilize the egg whites and gives the cookies a nice, light texture.

Baking Soda: Baking soda is another leavening agent that helps the cookies to rise and become nice and fluffy.

Cinnamon: Cinnamon is one of the key flavors in snickerdoodles. Be sure to use a good quality cinnamon for the best flavor.

Salt: Salt is added to this recipe to balance out the sweetness of the cookies.

Butter: I always use unsalted butter in my baking recipes. If you only have salted butter on hand, you can omit the additional salt called for in the recipe.

Sugar: Sugar is what makes these cookies sweet and gives them their characteristic crispness.

Egg + Egg Yolk: The egg + egg yolk help to bind the ingredients together and give the cookies a slightly chewy texture.

Vanilla Extract: Vanilla extract is used for flavor and adds a nice depth of flavor to the cookies.

How to Make Soft Snickerdoodles

[1] Begin by whisking together the dry ingredients (flour, cream of tartar, baking soda, cinnamon, and salt) in a medium size mixing bowl.

[2] Beat the softened butter and sugar in a stand mixer or a hand mixer until light and fluffy.

[3] Add egg, egg yolk, and vanilla. Beat again until combined, scraping down the sides of the bowl if necessary.

[4] Use a cookie scoop (1/4 cup for large, 2 Tablespoon for medium) to measure the dough for each cookie.

[5] Add the dry ingredients to the mixture, one cup at a time, mixing in between.

[6] Use your hands to roll the cookie dough into a ball shape.

[7] In a small bowl, make the coating by combining 1/2 cup sugar and 1 1/2 teaspoons of cinnamon.

[8] Roll the cookie dough balls in the cinnamon sugar mixture and place on a parchment paper lined baking sheet about 2 inches apart.

[9] Bake at 375 degrees for 10-12 minutes (for large cookies) or 8-10 minutes (for medium cookies).

[10] Allow the cookies to rest on the baking sheet for 10 minutes before transferring to a cooling rack. Cool completely before storing.

Helpful Kitchen Tools

• Mixing Bowl
• Whisk
• Stand Mixer
• Cookie Scoop
• Baking Sheet
• Parchment Paper
• Cooling Rack

Snickerdoodle FAQ’s

Does the cookie dough need to be chilled?

No! This is one of the great things about this recipe. The dough does not need to be chilled before baking, which means you can have fresh snickerdoodles in a matter of minutes.

Can I freeze the cookie dough?

Yes! This cookie dough freezes well. Simply scoop the dough into balls and place on a parchment paper lined baking sheet. Freeze for 1-2 hours or until solid. Transfer to a freezer safe bag and freeze for up to 3 months.

When ready to bake, thaw the dough balls on the baking sheet for 30 minutes before rolling in the cinnamon sugar mixture and baking as directed.

How long will these cookies stay fresh?

These cookies will stay fresh for up to 5 days when stored in an airtight container.

Why are my snickerdoodles flat?

The cookies were not rolled into balls before baking. This step is important because it helps the cookies keep their shape while baking.

The cookies were not given enough time to bake. Be sure to bake the cookies until they are puffed and just set.

The baking soda may be too old. Baking soda loses its leavening power over time, so be sure to use a fresh batch for the best results.

Can snickerdoodles be made without cream of tartar?

Cream of tartar is a key ingredient in snickerdoodles because it gives the cookies their characteristic flavor and chewy texture. If you don’t have cream of tartar, you can use 1 teaspoon baking powder in its place.

Can I make these gluten-free?

Yes! To make these cookies gluten-free, simply substitute the all-purpose flour for a gluten-free all-purpose flour blend.

More Cookie Recipes to Try:

• Deep Dish Chocolate Chip Cookies
• Soft & Chewy Sugar Cookies
• Disneyland’s Raspberry White Chocolate Chip Cookies
• Cookie Butter Sugar Cookies
• Soft Peanut Butter Cookies

Pin for later:

View the Web Story

Sharing is caring!