Soft & Thick Snickerdoodles.

Making soft, thick, & puffy Snickerdoodles at home is easy. And quick! These soft-baked cinnamon sugar cookies only take me about 25 minutes start to finish.

Soft & Thick Snickerdoodles. Ready in 20 minutes!

I like to call these snickerdoodle pillows. Perfect fat, puffy, snickerdoodles.

PS: I know my Essie nail polish is chipping. Cookies are more important. ↓

Soft & Thick Snickerdoodles in 20 minutes by

Much too often you run into snickerdoodle problems.  You’re left with lifeless, flat, crispy, and thin cinnamon-sugar cookies. They crunch as you chew.  The only remedy is to submerge them into a tall glass of milk.  Which is purely delicious.

But what about starting out with a super soft-baked pillowy snickerdoodle?

Yeah, sink your teeth into that!

Soft & Thick Snickerdoodles. Ready in 20 minutes!

Snickerdoodles are a timeless classic and have been a favorite of mine forever.  Shocking, I know. They don’t have any chunks or gooey caramel flowing out of them. They are pure, simple, and loaded with cinnamon-sugar.  Like a sugar cookie dressed in a cinnamon sugar outfit. That’s why I love them so much, besides their whimsical name of course. I just adore anything cinnamon-sugary.

Today’s snickerdoodle recipe = take 25 minutes start-to-finish. 30 minutes, tops.  That’s only if you waste time “taste-testing.” Which, is purely necessary when you make snickerdoodles, right?  Gotta make sure that dough is good – over and over and over again. Ahem.

There’s no dough-chilling required. There’s no fancy-pants ingredients required. There’s no secrets. There’s simply no catch.  These are the easiest cookies I’ve ever made and by far – the BEST snickerdoodles I’ve ever had.  I had fun shooting these, so don’t mind all the pictures. ;)

Soft & Thick Snickerdoodles. Ready in 20 minutes!

Soft & Thick Snickerdoodles. Ready in 20 minutes!

Soft & Thick Snickerdoodles. Ready in 20 minutes!

How do I make them so gosh-darn puffy and soft?  Easy. The ratio of butter to leavener to flour to egg.  I do not use shortening in my cookies – I prefer the taste of butter.  It took me three tries to get these cookies perfect.  I’ve been swimming in snickerdoodles the past two weeks.  Cream of tartar and baking soda are needed for the recipe, in lieu of baking powder. Sure, you could use 2 teaspoons of baking powder instead of the cream of tartar + baking soda, but then you won’t really have a snickerdoodle.

Cream of tartar imparts a unique tangy flavor to the cookie, which makes it a classic snickerdoodle.

These cookies should be baked only until the edges begin to brown – about 10-11 minutes, tops.  This will keep the interior of the cookie soft and chewy. Baking them for any longer will cause them to brown too much on top and I fear they would harden over time.  You’ll want to slightly press down on the cookie with the back of a spoon or fork after you remove them from the oven.  They will still be very, very puffy!

The cookies stand the true “soft test” – they remained soft on day 2. In fact, the cinnamon-sugar flavor was pronounced on day 2.  I ate more on day 2 than day 1.  Since they remain so soft, they are the perfect cookie for gift-giving.  I know there are many snickerdoodle lovers out there!

Soft & Thick Snickerdoodles. Ready in 20 minutes!

Soft & Thick Snickerdoodles. Ready in 20 minutes!

Soft & Thick Snickerdoodles. Ready in 20 minutes!

Nom, nom, nom. Go make yourself (and all the snickerdoodle lovers in your life) some cookies.  They’ll be ready before my new coat of nail polish dries.


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Soft & Thick Snickerdoodles

Cookies have a strong cinnamon taste, as cinnamon is generously used in the dough and the topping. The cookies are very puffy. You may slightly press down on them before baking or after baking to induce spreading. Cookies remain soft & fresh for 7 days in an airtight container at room temperature. Cookies freeze well, up to 3 months.

Yield: 2 dozen



  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 1 and 1/3 cup (267g) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 cups (375g) all-purpose flour
  • 2 teaspoons cream of tartar*
  • 1 teaspoon baking soda
  • 2 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt


  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon cinnamon


  1. Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
  2. Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
  3. Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
  4. In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.
  5. Take 1.5 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

*Cream of tartar is required for this recipe. Please see the text of the post for more information. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Do you love thick and puffy cookies? You’ve come to the right place.


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Would you rather bake 1 Giant Snickerdoodle instead? Perfect for sharing. Or not… ;)

Recipe for 1 Giant Snickerdoodle Cookie. Easy, quick, and perfect for sharing!


See all Snickerdoodle recipes.

See all of my cinnamon-packed recipes.



324 Responses to “Soft & Thick Snickerdoodles.”

  1. #
    Alexusposted May 28, 2014 at 4:54 pm

    Sally, can you please make a recipe for chewy snickerdoodles!!!


  2. #
    Alliposted June 5, 2014 at 11:59 pm

    Sally-these look amazing! I use your recipes whenever I bake and everything is always delicious! thank you!! =)


  3. #
    Dawnposted June 8, 2014 at 5:51 pm

    Just made them. They will now be my go to recipe! They are perfect.


  4. #
    Britneyposted June 17, 2014 at 4:41 pm

    How many serving does this make?


  5. #
    Callanposted July 8, 2014 at 9:30 pm

    Thank you so much for this recipe! I have been searching for a good snickerdoodle recipe my whole life. I am actually notorious in my family for somehow completely messing up any snickerdoodle recipe that I try. They just never work for me! I tried your recipe just a couple of days ago and it turned out perfectly! Like I would be proud to take these cookies to a friend or attach them to a Christmas card, that’s how perfect these cookies turned out! I will forever use this recipe as my go-to for perfect, awesome snickerdoodles. Thank you!!


    • Sallyreplied on July 9th, 2014 at 7:12 am

      Thanks for trying them Callan and I am so happy they get your stamp of approval! There are amazing to give out around Christmas time.


  6. #
    Candaceposted July 11, 2014 at 4:20 pm

    When I look at this site I want to bake ALL the things!! I made these snickerdoodles a couple days ago and my hubby said they were the best cookies he’s ever had, and he’s a chocolate chip guy so that says a lot! These were so deliciously addicting, and my son had a blast helping me roll the dough balls :)


  7. #
    Jessecaposted July 17, 2014 at 11:34 pm

    I made these tonight with my five year old. Ours weren’t as fluffy as yours, but it could be because our baking soda isn’t super new. They were still soft and yummy. I’d rate them a 4 out of five. We weren’t super huge on the cinnamon inside the dough, but everything else was spot on! Thanks for a great recipe.


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