Bakery Style Snickerdoodle Cookies

So you’re craving something sweet, chewy, a little nostalgic, but also ridiculously easy to make? Same. That’s why snickerdoodles exist. Honestly, who came up with the idea of rolling cookies in cinnamon-sugar before baking? Genius. Pure genius. These cookies are soft in the middle, slightly crisp on the edges, and they taste like childhood—if your childhood was sprinkled with cinnamon and sugar, that is.

And here’s the kicker: these aren’t just any snickerdoodles. Nope. These are bakery-style snickerdoodles. We’re talking big, thick, soft, chewy cookies with that signature crackly cinnamon-sugar coating. Basically, they’re the kind of cookies that make people think you went to culinary school, when in reality, you just had a functioning oven and some butter.

Table of Contents

Why This Recipe is Awesome

It’s idiot-proof. Even I didn’t manage to mess it up, and I once burned water.
No weird ingredients. If you’ve got butter, sugar, flour, and cinnamon, you’re halfway there.
That crackly top. Thanks to cream of tartar (yes, it matters—more on that later), you get the classic snickerdoodle look and taste.
They’re bakery-style. Translation: they’re bigger, bolder, and fancier than the sad, flat ones from a store-bought package.
They also make your house smell like a cinnamon candle exploded—but in a good way.

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Ingredients You’ll Need

For the dough:

1 cup unsalted butter, softened (room temp—not “microwaved into soup”)
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract (the real stuff if possible—fake vanilla tastes like disappointment)
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar (this is what makes them taste like snickerdoodles and not just “cinnamon sugar cookies”)
1 teaspoon baking soda
1/2 teaspoon salt

For the coating:

1/4 cup granulated sugar
1 1/2 tablespoons ground cinnamon (be generous—cinnamon is the star of the show)

Step-by-Step Instructions

Cream the butter and sugar. In a large bowl, beat together butter and sugar until fluffy. Like, cloud-level fluffy. This step is key to getting soft, bakery-style cookies.
Add eggs and vanilla. Mix until smooth and fully combined. Don’t overthink it—just mix until you don’t see streaks.
Add the dry stuff. In a separate bowl, whisk flour, cream of tartar, baking soda, and salt. Then slowly add the dry mixture to the wet one. Stir until just combined. The dough will be thick, but that’s exactly what we want.
Chill the dough. Cover and refrigerate for at least 30 minutes. (Yes, I know it’s annoying, but chilled dough = thicker, puffier cookies. Skip this and you’ll get pancake cookies. Your call.)
Make the cinnamon-sugar mix. In a shallow bowl, mix together the sugar and cinnamon. Resist the urge to eat it by the spoonful.
Shape and coat. Scoop out 2–3 tablespoons of dough (go big—it’s bakery style, remember), roll into balls, then coat generously in cinnamon-sugar.
Bake. Place on a parchment-lined baking sheet, spacing them at least 2 inches apart. Bake at 375°F (190°C) for 10–12 minutes, until the edges are set but the centers are still soft.
Cool… kind of. Let them sit on the baking sheet for 5 minutes before transferring to a rack. Or, you know, burn your tongue eating one immediately. Worth it.

Common Mistakes to Avoid

Skipping the cream of tartar. Don’t do it. That tangy flavor and chewy texture? That’s the cream of tartar at work. Without it, you just have a basic sugar cookie in disguise.
Overbaking. Snickerdoodles are supposed to be soft and chewy. Take them out when the edges are just set. They’ll firm up as they cool.
Not chilling the dough. Warm dough = sad, flat cookies. Chill it, even if it tests your patience.
Uneven sugar coating. Don’t half-dip these cookies. Roll them fully in cinnamon-sugar. We want drama. We want flavor.

Alternatives & Substitutions

No cream of tartar? Mix 2 teaspoons lemon juice or white vinegar with your dough instead. It’s not exactly the same, but it gets close.
Brown sugar twist. Replace half the granulated sugar in the dough with light brown sugar for extra chewiness and a caramel-y vibe.
Spice it up. Add a pinch of nutmeg, cardamom, or pumpkin spice to the coating if you’re feeling adventurous.
Mini cookies. Scoop just 1 tablespoon of dough instead for bite-sized versions. Warning: you’ll probably eat twice as many.

FAQ (Frequently Asked Questions)

Q: Can I freeze the dough?

A: Absolutely. Roll into balls, coat in cinnamon-sugar, freeze on a tray, then toss in a bag. Bake straight from the freezer—just add 1–2 minutes.

Q: Can I make these without cream of tartar?

A: You can, but then it’s not really a snickerdoodle. It’s just a cinnamon sugar cookie impersonator. Sad.

Q: Why are my cookies flat?

A: Probably because you skipped chilling the dough or your baking soda is older than your Netflix password.

Q: Can I double the recipe?

A: Yes, and you should. These disappear faster than you think.

Q: Do I need a stand mixer?

A: Nope. A hand mixer (or strong arms and a spoon) work fine. But hey, if you have a stand mixer, live your best life.

Q: How do I store them?

A: Keep in an airtight container at room temp for up to 5 days. Pro tip: toss in a slice of bread to keep them soft.

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Final Thoughts

There you have it—bakery-style snickerdoodle cookies that are soft, chewy, cinnamon-y perfection. They’re big, bold, and taste like pure nostalgia with a little extra flair. And the best part? They’re easy enough for a weeknight bake but fancy enough to impress your friends, family, or random coworkers who suddenly appear when they smell cookies.

Now go preheat that oven, whip up some dough, and roll those babies in cinnamon-sugar. Whether you eat three straight off the baking sheet or actually share them (bold choice), you’ve officially earned bragging rights.

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