Cooking with Toti
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Bakery-Style Soft & Puffy Snickerdoodle Cookies
Soft, thick, puffy — classic cinnamon-sugar coating.
Serves
about 18 cookies
Time
45 min
Soft, thick, and beautifully puffy with that classic cinnamon-sugar coating. Tender inside, lightly crisp outside — they disappear fast.
Instructions
- 1
Preheat oven to 350°F and line a baking sheet with parchment.
- 2
Cream softened butter and sugar 2–3 minutes until light and fluffy.
- 3
Add egg and vanilla; mix until combined.
- 4
Whisk flour, baking soda, baking powder and salt in a separate bowl.
- 5
Gradually add dry to wet, mixing just until combined.
- 6
Cover dough and chill 20–30 minutes (10 in a pinch).
- 7
Mix sugar and cinnamon. Scoop 1½ tbsp portions, roll into balls, coat generously in cinnamon sugar.
- 8
Place on baking sheet with space between, bake 10–12 minutes — edges set, centers slightly soft.
- 9
Cool on pan 5 minutes, then transfer to a wire rack.
Toti’s Tips
- ✓Cream the butter and sugar for the full 2 to 3 minutes rather than rushing it, since this step beats in air that gives the cookies their soft, puffy rise.
- ✓Chill the dough, even just for 10 minutes if you're short on time. Chilled dough spreads slower in the oven, which is what keeps these cookies thick instead of thin and flat.
- ✓Use a small ice-cream scoop so every ball of dough is the same size, which means they all bake through and set at the same rate.
- ✓Coat the dough balls generously in cinnamon sugar, since a thin coating burns faster and won't give you that classic crackled, sugary shell.
- ✓Pull them out when the edges are set but the centers still look a little soft. Cookies keep cooking on the hot pan after they come out, so slightly underbaking keeps them tender.
- ✓Let them cool on the pan for about 5 minutes before moving them, since they're too soft to transfer right away and will fall apart on a spatula.
Storage
- •Airtight container up to 4 days.
More photos
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