Snickerdoodles (Bakery Style, Soft & Chewy)

These Snickerdoodles build on our “Fat Daddo’s” Master Bakery-Style Cookies, adapted into a classic cinnamon-sugar cookie with a soft, chewy center and lightly crisp edges. Cream of tartar gives them their signature tang and crackled surface, while a balanced sugar ratio keeps them light without losing that bakery-style richness. This version is adjusted for high-altitude baking at about 4,500 ft for consistent structure and controlled spread. For sea-level baking, see the Notes section for adjustments.

Ingredients

Dough

• 1 cup (227 g) unsalted butter, softened
• ½ cup (110 g) packed brown sugar
• ¾ cup (150 g) granulated sugar
• 1 large egg (50 g)
• 1 large egg yolk (18 g)
• 1½ tsp (7 g) vanilla extract
• 1–2 tbsp (15–30 g) milk
• 3 cups + 2 tbsp (375 g) all-purpose flour
• 2 tsp (6 g) cream of tartar
• 1 tsp (5 g) baking soda
• 1 tsp (6 g) table salt
• ½ tsp ground cinnamon (optional)

Cinnamon Sugar Coating

• ¼ cup (50 g) granulated sugar
• 1½ tbsp ground cinnamon

Directions

Make the Dough

In the bowl of a stand mixer or in a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 1–2 minutes.

Add the egg, egg yolk, vanilla extract, and 1 tbsp milk. Mix until smooth and slightly thickened, about 1 minute.

In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and optional cinnamon.

Finish the Dough

Add the dry ingredients to the wet mixture and mix just until combined. Do not overmix.

The dough should be soft and slightly tacky, but not sticky. If the dough seems stiff after adding the flour, mix in the remaining 1 tbsp milk.

Prepare Coating

In a small bowl, mix the granulated sugar and cinnamon.

Portion, Coat, and Chill

Portion the dough into 8 large cookies or up to 24 regular cookies.

Roll each dough ball in the cinnamon sugar mixture until fully coated.

Gently flatten each to about ¾–1 inch thick.

Place on a parchment-lined baking sheet and refrigerate for at least 1 hour and up to 48 hours.

For slightly more spread, let the dough sit at room temperature for 10–15 minutes before baking.

Bake

Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat.

Arrange cookies 2–3 inches apart.

Bake large cookies for 11–14 minutes or regular cookies for 7–9 minutes, until edges are set and tops are crackled.

Cool on the baking sheet for 10–15 minutes before transferring to a rack.

Freeze for Later

Portioned dough can be frozen before or after coating.

Freeze on a tray until firm, then transfer to a freezer bag.

Bake from frozen, adding 2–3 minutes to the baking time.

Notes

Preparation

• Cream of tartar is essential for the signature tang and texture—do not substitute.
• Flattening before baking ensures even spread and classic snickerdoodle shape.
• Chilling improves flavor and prevents excessive spreading.
• High Altitude (~4,500 ft / 1370 m): Use the recipe as written.
• Sea Level: Reduce flour to 3 cups (360 g) and use only 1 tbsp milk unless needed.

Serving Suggestions

• Serve slightly warm for the softest centers.
• Perfect with cold milk.
• Excellent for holiday baking and gifting.

Variations

• Add ½ tsp nutmeg or cardamom for a spiced variation.
• Roll in cinnamon sugar twice for a thicker coating.
• Use browned butter (with added water) for a deeper, nutty flavor.

Make-Ahead & Storage

• Dough can be refrigerated up to 48 hours.
• Freeze dough up to 2 months.
• Store baked cookies in an airtight container for 3–4 days.