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
- ✓Use a small ice-cream scoop for bakery-style size.
- ✓Chill the dough — even 10 minutes helps.
- ✓Don't overbake; they keep setting as they cool.
Storage
- •Airtight container up to 4 days.
More photos
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