The ultimate snickerdoodles! These jumbo bakery-style snickerdoodles are super soft on the inside with a slight crisp and crunch on the outside from the cinnamon sugar, they are absolutely amazing. Even though they are shareable size, you will want one all to yourself!
Ingredients
4 ½cupsall-purpose flour
2teaspoonscream of tartar
1teaspoonbaking soda
1teaspoonsalt
1 ½cupsunsalted buttersoftened
1 ½cupsgranulated sugar
3large eggs
1Tablespoonvanilla extract
For the coating:
½cupgranulated sugar
2 ½Tablespoonsground cinnamon
Instructions
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
In a large bowl, stir together the flour, cream of tartar, baking soda, and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment, cream the butter with the sugar until light and fluffy, about 3 minutes.
Add the eggs in one at a time, mixing fully before adding the next. Add the vanilla extract, and mix it in.
In three batches, add the flour mixture, making sure it mixes in all the way before adding the next batch. Scrape down the sides as needed.
In a medium-sized bowl, stir together the sugar and cinnamon for the coating.
Portion the cookie dough into 12 even-sized portions. Roll them into a smooth ball, then roll them in the cinnamon sugar mixture until well-coated. Place them on the baking sheets, 6 inches apart. (They will spread quite a bit, so you will have to bake in batches.)
Gently press down on the cookie dough balls and flatten them out into large, flat circles.
Bake for 14-15 minutes or until lightly golden brown. The cookies should appear dry in the center but still be slightly puffed.
Allow the cookies to cool completely on the sheet trays before transferring them to a wire rack.
Notes
These stay soft when kept covered at room temperature and keep for up to 5 days. Freeze for up to 3 months. To amp up the cinnamon flavor, add a teaspoon of ground cinnamon to the cookie dough.