Bakery Style Buttery Snickerdoodles Recipe
Introduction
These bakery-style buttery snickerdoodles are soft, chewy, and coated in a perfect cinnamon-sugar blend. With a hint of tang from cream of tartar and a rich buttery flavor, they bring a homemade classic to your cookie jar.
Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon cream of tartar (add more for extra tang)
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 cup salted butter, softened at room temperature
- 1 1/3 cups granulated sugar
- 2 whole eggs, room temperature
- 2 teaspoons vanilla extract
For the Cinnamon-Sugar Coating:
- 1/3 cup sugar
- 1 1/2 tablespoons ground cinnamon
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
- Step 2: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and cinnamon until well combined. Set aside.
- Step 3: Using a stand mixer or hand mixer, cream the butter and granulated sugar on medium speed until light and fluffy, about 2-4 minutes.
- Step 4: Add eggs one at a time, mixing well after each addition. Then add the vanilla extract and scrape down the sides of the bowl as needed.
- Step 5: With the mixer on low speed, gradually add the flour mixture until the dough just starts to come together.
- Step 6: In a small bowl, combine the sugar and cinnamon for the coating.
- Step 7: Using a 1/4 cup scoop, portion out the cookie dough. Roll each ball thoroughly in the cinnamon-sugar coating.
- Step 8: Place the coated balls 2 ½ inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the edges are lightly golden but centers may still look soft.
- Step 9: As soon as the cookies come out of the oven, sprinkle them with more cinnamon-sugar mixture to boost the flavor. Let cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra tang, increase the cream of tartar slightly to enhance the classic snickerdoodle flavor.
- Make sure your butter is softened but not melted for the best texture.
- Try adding a pinch of nutmeg to the cinnamon-sugar coating for a warm twist.
- If you prefer smaller cookies, use a tablespoon to portion dough instead of a 1/4 cup scoop and adjust baking time accordingly.
Storage
Store cooled snickerdoodles in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread in the container. They can also be frozen for up to 3 months; thaw at room temperature before enjoying. Reheat briefly in a microwave or oven to refresh their buttery softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. Just add a small pinch of salt to the dough to balance the flavors.
Why do snickerdoodles use cream of tartar?
Cream of tartar adds a slight tang and helps create the characteristic chewy texture and cracked surface unique to snickerdoodles.
PrintBakery Style Buttery Snickerdoodles Recipe
These bakery-style buttery snickerdoodles are soft, chewy, and loaded with a sweet cinnamon-sugar coating. Featuring a rich buttery flavor and a slight tang from cream of tartar, these classic cookies are perfect for any occasion and easy to bake at home.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon cream of tartar (add more for extra tang)
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
Wet Ingredients
- 1 cup salted butter, softened at room temperature
- 1 1/3 cups granulated sugar
- 2 whole eggs, room temperature
- 2 teaspoons vanilla extract
Cinnamon-Sugar Coating
- 1/3 cup sugar
- 1 1/2 tablespoons ground cinnamon
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and ground cinnamon until fully combined. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl or stand mixer, cream the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2 to 4 minutes.
- Add Eggs and Vanilla: Slowly add the eggs one at a time, mixing well after each addition. Then add the vanilla extract. Scrape down the sides of the bowl with a spatula to ensure even mixing.
- Combine Dry and Wet Ingredients: Mix on low speed and gradually add the flour mixture until the dough begins to form and combine evenly.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix together the sugar and cinnamon for rolling the dough.
- Form and Coat Dough Balls: Use a 1/4 cup ice cream scoop to scoop dough balls. Roll each ball thoroughly in the cinnamon-sugar mixture to coat evenly.
- Arrange and Bake Cookies: Place the coated dough balls on the prepared baking sheets spaced 2 ½ inches apart. Bake for 10-12 minutes until the edges are barely golden. The centers will look underbaked but will set as they cool.
- Add Final Cinnamon-Sugar Sprinkle: Immediately after removing the cookies from the oven, sprinkle the remaining cinnamon sugar on top to enhance the cinnamon flavor.
- Cool: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. Enjoy fresh or store in an airtight container.
Notes
- Ensure butter and eggs are at room temperature for best creaming results.
- The cookies look slightly underbaked when out of the oven but will firm up as they cool.
- Use parchment paper or silicone mats to prevent sticking and for easy cleanup.
- You can increase cream of tartar slightly for a tangier snickerdoodle.
- Store cookies in an airtight container to keep them soft for several days.
Keywords: snickerdoodles, cinnamon sugar cookies, buttery cookies, classic snickerdoodles, homemade cookies
