Bakery Style Snickerdoodles
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This is hands-down the best snickerdoodle cookie recipe ever. These Giant Bakery-Style Snickerdoodle Cookies are soft, chewy, and full of that classic cinnamon-sugar flavor.
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And the best part? No chill time. Just mix, bake, and enjoy in about 30 minutes!
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To make,
whisk together the all-purpose flour, cake flour, cornstarch, cinnamon, cream of tartar, baking powder, baking soda, and salt. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the cold, cubed butter with both sugars on medium speed for 1-2 minutes.
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Mix in the egg, egg yolk, and vanilla extract until fully incorporated and smooth.
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With the mixer on low speed, gradually add the dry ingredients, mixing just until the dough comes together. The dough will be thick.
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Add in the white chocolate chips and mix just until combined.
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For bakery-style cookies, you’ll portion the dough into 6 large balls. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
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Arrange on the prepared baking sheet, spacing them out well.
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Bake for 10-11 minutes, or until the edges are set but the centers still look slightly soft and the tops are a little golden.
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Allow the cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
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