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Bakery Style Buttery Snickerdoodles Recipe

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★★★★★

5 from 61 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine Dry and Wet Ingredients: Mix on low speed and gradually add the flour mixture until the dough begins to form and combine evenly.
  6. Prepare Cinnamon-Sugar Coating: In a small bowl, mix together the sugar and cinnamon for rolling the dough.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://liamjayne.com/bakery-style-buttery-snickerdoodles-recipe/