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.

The BEST Snickerdoodle Cookies - get the recipe at

I like to call these snickerdoodle pillows. Perfect fat, puffy, snickerdoodles. PS: I know my Essie nail polish is chipping. Cookies are more important.

The BEST Snickerdoodle Cookies - get the recipe at

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?

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 made.

The BEST Snickerdoodle Cookies - get the recipe at

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!

The BEST Snickerdoodle Cookies - get the recipe at

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.

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. Cookies remain soft & fresh for 7 days in an airtight container at room temperature. Cookies freeze well, up to 3 months.
  6. Freezing instructions: roll the dough into balls and then freeze for up to 2 months. You can freeze with cinnamon sugar coating or without, your call. You can bake the frozen cookie dough balls in their frozen state for 1-2 minutes longer than what the recipe states.

*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.


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The BEST Snickerdoodle Cookies - get the recipe at






320 Responses to “Soft & Thick Snickerdoodles.”

  1. #
    Susanposted August 17, 2014 at 4:25 pm

    You’re brilliant. I had found a recipe online for soft snickerdoodles that I wanted to try, but the measurements were off. So I went on a frantic search after starting in already and found your post! You’re a lifesaver! I almost messed it up entirely before I realized I hadn’t added in the extra stick of butter from switching recipes, but luckily they still turned out even though it was the last thing I put in. :)

    Everyone loved these! And no one knew I messed up ;) Thank you!


  2. #
    Marcucciposted August 18, 2014 at 7:58 pm

    They turned out so good that there were no left overs. I love this recipe. It is AMAZING!!!


  3. #
    Samanthaposted August 18, 2014 at 10:58 pm

    These were awesome in texture, and taste, except the fact they were a little too salty, but other than that, great!


  4. #
    Faithposted August 23, 2014 at 6:14 pm

    Oh. My. Goodness. I just finished making these, and WOW are they good! I’m literally in awe of how good they are. Normally I only really like chocolate chip cookies, but I decided to make these for fiancé and am I glad I did. (I’ve also made your chocolate chip cookies and blueberry muffins- both of which have been a great success). Thank you for sharing your gift of baking with the world. (I can’t get over how good these are!) :P


  5. #
    LazyLunaposted September 3, 2014 at 9:30 pm

    So, just a thought to all of you tinkerers, with this recipe add one fuji apple and dice it up something nice. You get a wonderful apple cinnamon taste that is just awesome! I used your recipe as a base for the snickerdoodle.


  6. #
    Colleen Rigginsposted September 16, 2014 at 1:49 pm

    Sally. First things first, I’m pretty sure your blog is the most important website to me besides Netflix.
    Second. I made these last year for my boyfriend, and he gobbled them up instantly. This year I made them for my class, and I had people running back to me asking for seconds. These cookies turn people into animals. They are dangerous.
    Thank you for the best snickerdoodle recipe I’ve ever made


    • Sallyreplied on September 16th, 2014 at 6:58 pm

      Thank you so much Colleen! For reporting back and the sweet comment.


  7. #
    Kaybeeposted September 17, 2014 at 6:17 pm

    These were soooooooooooooooooooooo good! I had a taste for some snickerdoodles and this recipe (and your description of the cookies) sounded too good to pass up! Thank you so much!


  8. #
    Emilyposted September 17, 2014 at 7:47 pm

    Hi! so you say you only use cream of tatar + baking soda for the tangy taste, but what taste would baking powder leave? Also does it make any difference in the texture of the cookie?


  9. #
    DeeDeeposted September 18, 2014 at 2:11 pm

    Oh My Word!!! These are the BEST snickerdoodles I have ever made! Chewy on the inside, a littlte crispy on the outside with the cinnamon sugar. They just might not make it to the girls volleyball game this afternoon. They are THAT GOOD!


  10. #
    Claraposted September 19, 2014 at 9:32 pm

    Just tried these. Delish! A little heavy on the butter, though. Anything I could substitute some butter for?


    • Sallyreplied on September 22nd, 2014 at 7:58 pm

      Not without altering the texture of the cookie. Perhaps you can reduce by 1/4 cup. OR sub some butter for solid coconut oil and cream that with the butter.


  11. #
    Desireeposted September 23, 2014 at 3:56 pm

    oh em gee! these cookies were nothing short of absolutely amazing! this ones going in my baking arsenal for sure! they made my house smell phenomenal as well! 5/5 stars!! ♥♥


  12. #
    Katrinaposted September 25, 2014 at 7:31 pm

    Teehee… I made these today, too… as well as your Pumpkin Chocolate Chip bread. It was a baking kind of day :) These are excellent! They make the house smell so good… and, they are perfectly puffy and very cinnamon-y, which I love.


  13. #
    Nancyposted September 25, 2014 at 10:04 pm

    You guys have no idea how delicious these cookies turn out to be!! My art of backing teacher baked these for us today during class and I fell in love! Literally!!! Plus she gave us a small cup of milk to go with them… I had to ask for the recipe and here it is!!!! Try them… You WILL love them!! I can’t wait to make some of my own :))))))


  14. #
    Patposted September 28, 2014 at 4:38 pm

    Without a doubt, hands down, best snickerdoodle I ever made (or ate!!)!
    Thanks so much!
    I’m your newest follower!


  15. #
    a mayposted October 3, 2014 at 1:14 am

    Thank you, thank you so much for the addition of the metric system. As I live over seas this saved me from translating!! Delicious snickersoodles, they were a hit.


  16. #
    Mely Hposted October 7, 2014 at 7:25 pm

    I made these and I have to say I think the Cinnamon is a bit much and they came out drier than I would like. I followed the recipe word by word. I think I may try less Cinnamon next time. The Snickerdoodle charecteristic “flavor” was there though.


  17. #
    Janeposted October 27, 2014 at 8:06 am

    When you freeze the balls, do you cover them with the cinn/sugar mixture ? Or do you wait till you thaw them?


    • Melreplied on October 29th, 2014 at 1:45 am

      Exactly what I was wondering!


      • Sallyreplied on October 29th, 2014 at 8:26 am

        yep, you may freeze the cookie dough balls with the cinnamon sugar coating. either way would be fine, actually

  18. #
    Natalieposted October 27, 2014 at 9:23 am

    Hi Sally. Is it possible to make this a gluten free recipe?


  19. #
    Peggyposted November 8, 2014 at 7:27 pm

    I also believe too much cinnamon , would definitely use less next time. I followed the directions exactly, thought I must have left something out because they were so dry? My guys love snicker doodles so I will try again :)


  20. #
    EKposted November 11, 2014 at 5:10 am

    I tried these and they are delicious–but they turned out completely flat and not thick at all! I followed the recipe exactly. Maybe my oven is hotter than what it says on the setting? I suppose shortening was the issue, I honestly won’t try butter again since this was a disappointment for me personally. On the upside, my coworkers who don’t know what Snicker Doodles are prefer it flat, so I passed on the recipe.


  21. #
    Kariannaposted November 13, 2014 at 2:17 am

    I wanted to let you know I have made this recipe three times now. We LOVE these. Also I know I have found the right recipe again when I google because of your fingernail polish comment. So thanks for keepin it real lol.


  22. #
    scoobieposted November 14, 2014 at 1:31 am

    Hi, Thanks for the recipe! I have a question — when you freeze the dough, do you roll the balls in sugar before freezing or do you do it after you take them out to bake?


  23. #
    Rebecaposted November 14, 2014 at 11:30 pm

    The cookies were super yummy. However, I would make some changes for next time. I would only do 1 teaspoon of vanilla extract. Also, I would only bake for 10 mins.


  24. #
    Lindsayposted November 16, 2014 at 1:39 pm

    Made these yesterday and they were DELICIOUS! Followed the recipe exactly and they came out just as described – soft and puffy. Will be making these again soon and following your blog/Pinterest for more fun recipes to try. Thanks!


  25. #
    nanaposted November 16, 2014 at 11:12 pm

    hi dear sally .thank you for taking time to share your recipes.i was wondering what is the rolle of tartar cream in this recipe .thank you in advance


    • nanareplied on November 16th, 2014 at 11:15 pm

      Im so sorry i found my answer in recipe :)


  26. #
    Alexandraposted November 18, 2014 at 7:36 pm

    I just made these, and I’m not exaggerating when I say they are some of the best cookies I’ve ever made! So simple yet so positively delicious. I love the slight saltiness and tang, which compliment the sweet so well- and the soft texture is divine. Thank you so very much for this recipe, I look forward to making them over and over again!


  27. #
    Alexandraposted November 20, 2014 at 7:26 pm

    Has anyone tried modifying this recipe to make chocolate snikerdoodles? I was thinking of taking out 1/2 cup of flour and subbing in 1/2 cup unsweetened natural cocoa in it’s place- but I’m not positive it will work. I think the combination of cocoa and cinnamon sugar will be delicious.


  28. #
    BBposted November 22, 2014 at 10:49 am

    Hi Sally,

    I had trouble with the cookies in the beginning but realized what I had done wrong. My first batch was still good as my whole family ate them. I did do the cookies again but this time used the same ingredients and measurements and instead of a cookie sheet placed them in muffin tins for 11-12 minutes. It came out puffy but dry in the middle…again nevertheless, my whole family are still eating them but I know I could have done something different. Is there a difference between the cookie sheet and the muffin tin use? Should I have adjusted my time?


  29. #
    Roseanneposted November 24, 2014 at 9:37 am

    Delicious! These are the best cookies I’ve made in a long time. Hopefully they will last for our Thanksgiving celebration on Thursday. I will certainly be making another batch for Christmas Eve. Thank you Sally!


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