Bakery-Style Snickerdoodle Cookies
Snickerdoodle Cookies that are thick, soft, and coated in cinnamon sugar. Slightly crisp at the edges with chewy centers and a classic buttery flavor that makes every bite perfectly nostalgic.
Ingredients
- 226 grams (1 cup) unsalted butter at 65°F (18°C)
- 160 grams (¾ cup) dark brown sugar
- 100 grams (½ cup) white sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 10 milliliters (2 teaspoons) vanilla extract or paste
- 375 grams (3 cups + 2 tablespoons) all-purpose flour
- 6 grams (3 teaspoons) ground cinnamon
- 5 grams (1 teaspoon) baking soda
- 5 grams (2 teaspoons) cream of tartar
- 4 grams (1 ¼ teaspoons) cornstarch
- 3 grams (½ teaspoon) fine sea salt
For Rolling Before Baking
- 50 grams (¼ cup) white sugar
- 2 grams (½ teaspoon) cinnamon
Instructions
- In a large mixing bowl, cream the butter, dark brown sugar, and granulated sugar together until light and fluffy.
- Add the egg and mix until incorporated, then add the yolk and mix until incorporated.
- Add the vanilla and mix again until smooth.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, cornstarch, and salt.
- Add the dry ingredients to the wet mixture and mix until no streaks of dry flour remain. Do not overmix.
- Scoop or portion the dough so each cookie is about 80 grams and shape as smooth balls.
- Mix the rolling sugar and cinnamon in a small bowl. Roll each dough ball in the mixture to coat evenly. Place them on a lined tray.
- Cover the tray well so the dough does not dry out and refrigerate for at least 3 hours, but I recommend 6-12 hours for best results.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange the cookies with at least 3 inches (8 cm) of space between each one.
- Bake for 12 minutes, or until the edges are lightly golden and the centers appear just set.
- Remove from the oven and, while the cookies are still hot, use a 4-inch round cookie cutter to gently swirl around each cookie, tucking in any uneven edges to form a clean, round shape. The gentle motion helps shape them into perfectly round bakery-style cookies.
- Sprinkle a little of the cinnamon sugar mix on top.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to finish setting.
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