Bakery Style Soft Snickerdoodles

If you're in the mood for a delicious, soft snickerdoodle cookie, this recipe is for you! These bakery-style cookies are perfect for satisfying your sweet tooth. The dough comes together quickly and only needs to be refrigerated for 30 minutes before baking. 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!

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Course: Cookies

Cuisine: American

Keyword: cinnamon sugar mixture, cookie dough balls, jumbo snickerdoodle cookies, snickerdoodle, snickerdoodle cookie, snickerdoodle cookies, snickerdoodle cookies recipe, snickerdoodle recipe, snickerdoodles

Prep Time: 20

Cook Time: 10

Servings: Cookies

Calories: 158kcal

Author: Mindy

Ingredients

Cookies

3 Cups All-Purpose Flour
2 Teaspoons Cream of Tartar
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
½ Teaspoon Salt
1 Cup Butter softened
1 ½ Cups Sugar
1 Egg + 1 Egg Yolk
1 Tablespoon Vanilla Extract

Coating

½ Cup Sugar
1 ½ Teaspoons Cinnamon

Instructions

Begin by whisking together the dry ingredients (flour, cream of tartar, baking soda, cinnamon, and salt) in a medium size mixing bowl.
Beat the softened butter and sugar in a stand mixer or a hand mixer until light and fluffy.
Add egg, egg yolk, and vanilla. Beat again until combined, scraping down the sides of the bowl if necessary.
Add the dry ingredients, one cup at a time, mixing in between.
Use a cookie scoop (¼ cup for large, 2 Tablespoon for medium) to measure the dough for each cookie.
Use your hands to roll the cookie dough into a ball shape.
In a small bowl, make the coating by combining ½ cup sugar and 1 ½ teaspoons of cinnamon. Roll each cookie dough ball in the cinnamon sugar mixture and place on a parchment paper lined baking sheet about 2 inches apart.
Bake at 375 degrees for 10-12 minutes (for large cookies) or 8-10 minutes (for medium cookies). Allow the cookies to rest on the baking sheet for 10 minutes before transferring to a cooling rack. Cool completely before storing.

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