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.

Soft & Thick Snickerdoodles

Print Recipe

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.
  6. Freezing instructions: Cookies freeze well, up to 3 months. Or you can freeze the cookie dough balls. 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.

Additional Notes:

*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






395 Responses to “Soft & Thick Snickerdoodles.”

  1. #
    Annieposted March 27, 2015 at 10:39 am

    Just wanted to let you know that I’ve used this recipe as my fail-proof, super famous, and always begged-for snickerdoodle recipe since I first found it about 2 years ago. Thanks for sharing!!


  2. #
    Jay Solowayposted April 18, 2015 at 9:20 pm

    Sally…I was never fond of Snickerdoodles because I didn’t care for the hard cookie, so was thrilled when I found this soft version. I love it. Just one question: I love cinnamon/raisin bread. Do you think raisins would work in this cookie…and if so. how much would you suggest?


    • Sallyreplied on April 19th, 2015 at 8:34 pm

      I suggest adding 1 cup of raisins to the cookie dough– enjoy!


      • Jay Solowayreplied on April 23rd, 2015 at 3:58 pm

        Great! That’s what I was thinking also…Thanks!

  3. #
    Annaposted April 30, 2015 at 8:50 am

    Thank you for sharing! Was never a huge Snicker Doodle fan but these looked great and had to give them a try! Turned out that I didn’t have cream of tarter, baking soda, or baking powder, and was having a lazy day so just did without any. Still turned out well just a bit harder but enjoy the crunch. Will make again with all the correct ingredients.


  4. #
    Phoebeposted May 2, 2015 at 6:15 pm

    I’ve made these so many times and each time they taste so good! But sometimes they come out different: the first time i made these, they were thin and crunchy; but the times after, they came out really nice and soft. I love your recipes thank you!


  5. #
    Karenposted May 8, 2015 at 12:43 am

    I made the Snickerdoodles and two other recipes this week and all of them turned out wonderful. They even looked like your pictures! I had never made this kind of cookie before and they are good enough to make me forget about chocolate. (The puppies love the PB & Bacon dog biscuits, too.)


  6. #
    Kristinposted May 11, 2015 at 9:41 pm

    Hi Sally, I love making your cookies – I tend to make all of my favorites over and over again, but I’m planning to try this one next. Is there any reason you wouldn’t recommend adding something like white chocolate chips to these?


    • Sallyreplied on May 12th, 2015 at 4:41 pm

      You could absolutely add some white chocolate chips. I love cinnamon and white chocolate. Enjoy!


  7. #
    Melissaposted May 20, 2015 at 4:26 pm

    Hi, Sally, I just wanted to say that I have tried a lot of your awesome recipes, and this is by far one of the quickest and easiest. These snickerdoodles always come out amazing. Thank you for sharing this recipe! :)


  8. #
    Dana Kempfposted May 24, 2015 at 12:09 am

    Followed the recipe to the t ! Tasted great but no puffed up cookies. Do not understand where it went wrong. Everyone loves them but I want the puff…. :-(


    • Laurareplied on May 24th, 2015 at 8:55 pm

      I’ve had the same problem :(.  


  9. #
    Jillposted May 26, 2015 at 8:42 pm

    I don’t think I have ever tasted a more perfect cookie!  Thank you so much.  


  10. #
    KKposted June 2, 2015 at 3:25 pm

    Made these last night and they turned out perfect, just like the picture! So good, definitely better than store bought. I thought I was making the dough balls way too big, but stay at the 1.5-2tbsp measurements and they will turn out just fine. Thank you, will use this again!


  11. #
    Meredithposted June 3, 2015 at 3:50 pm

    Just made these cookies for the second time. They are sooooooooo good! Ate two straight off the cookie sheet :-) Thanks for this quick and easy, perfect recipe!


  12. #
    Blancaposted June 10, 2015 at 5:19 pm

    I don’t usually write and rave … but this is the best snickerdoodle recipe I’ve ever used. Thanks a million for sharing. I’m sure my Belgian friends will love trying these fabulous cookies!


  13. #
    Alissaposted June 16, 2015 at 3:18 pm

    Sally, I had originally tweeted you the first time I tried to make these b/c of the flour ratio and dough texture. I was nervous about retrying but I had promised someone these for their birthday and I was determined to make it work. These are one of those moments that reading through all the comments and seeing your replies to others really helped me out. I was definitely not measuring the flour the way you suggested, so I made that adjustment. I also was very careful to fully incorporate all the dry ingredients into the batter before I added another section. I did this about a cup at a time. Also, your reply to a commenter that it was okay that the dough had a crumblier texture really helped as well.

    I made smaller-sized cookies (to fit the cookie boxes I purchased), I did about a tablespoon of dough per ball. Obviously I had to adjust the cooking time but they came out SO GOOD. Even the “reject” cookies I overcooked were still really good– crispy, haha, but good.

    I want to thank you for making such detailed recipes. I have always considered myself a cooker rather than a baker. Your recipes/blog really lets me feel more comfortable in the baking world. Little awesome tips like the initial high temp to get the domes on your cupcakes and the way to measure flour make my experience trying to create so much better.


    • Sallyreplied on June 16th, 2015 at 7:52 pm

      Thank you so much Alissa! I’m so happy these cookies worked out for you. And that you feel confident making my recipes!


  14. #
    Louiseposted June 17, 2015 at 9:13 pm

    Do you think these would work with a gluten free all purpose flour or spelt flour? My children are gluten sensitive and would love these! 


    • Sallyreplied on June 18th, 2015 at 8:28 am

      I’ve never experimented with GF flours. However, I’ve had some readers report back saying these cookies worked well with a GF flour!


  15. #
    Svetaposted June 18, 2015 at 12:25 pm

    Cookies turned out Awesome! The only change I made was to cut down the quantity of baking soda and salt. Thanks!


  16. #
    Cara's Confectionsposted June 26, 2015 at 11:06 am

    I hosted a baking camp this week for young girls, and one of the girls made this all by herself! Easy recipe and oh so good! Thank you!!


  17. #
    Ashley Kempposted July 2, 2015 at 7:07 pm

    I made these today for my roommate who’s been begging for Snickerdoodles for weeks & they are fantastic (she ate 4 in about 2 minutes)!! Recipe ended up making 3 dozen for me, but that’s okay, the more the merrier!! :) have tried many of your recipes & this was another success! 


  18. #
    Gposted July 13, 2015 at 11:59 pm

    I’m making these for a friend only need about a dozen. If I cut the measurements exactly in half will i still get the same results?


  19. #
    Lucyposted July 14, 2015 at 12:47 pm

    Hi Sally! I haven’t made these cookies yet, but they look delicious. I was just wondering: would it be okay to substitute the butter with oil? If it affects the flavour, do you think butter extract would help? And if I can’t substitute it with oil, is there anything else I can use? Thanks! 


    • Sallyreplied on July 14th, 2015 at 1:09 pm

      Hi Lucy! It is never a good idea to use oil in place of butter in cookie recipes– the butter is the main ingredient here!


  20. #
    Brenda Mposted July 19, 2015 at 11:35 pm

    I made these tonight and they were great. I used my Kitchen Aid and had no problem bringing the dough together. It reminded me of a cookie dough I had made once with cream cheese; just the right consistency. I had to use margarine as the butter was frozen and they were still spectacular. Crunchy on the outside and soft on the inside. Excellent recipe!


  21. #
    Maddieposted July 21, 2015 at 6:04 pm

    Hi Sally,

    These were so good! I made them for a bunch of 8th grade guys and they LOVED them- I think they were all gone in a matter of 2 minutes.I used coconut oil instead of butter, and it worked out pretty well, just the dough was pretty crumbly. Thank you so much for this recipe! 


  22. #
    Julie Vozobuleposted July 28, 2015 at 9:33 pm

    This is the first time I’ve ever made Snickerdoodles and it won’t be the last. These were so easy to make and very yummolicious.


  23. #
    Victoriaposted July 29, 2015 at 8:04 pm

    Hi!  The recipe looks really good and I would really love to try it but I was wondering can I use salted butter instead of unsalted butter ?  Could I just cut out the salt but use salted butter ? 


    • Sallyreplied on July 30th, 2015 at 12:15 pm

      Yep, that works. I’d leave out the salt.


  24. #
    Christinaposted August 2, 2015 at 11:53 pm

    You must be making absolutely enormous cookies! I did not get 2 dozen. I did not get 3 dozen. I got 4 dozen cookies. Thankfully they are super awesome and a perfect replacement for my old snickerdoodle recipe that I lost. Thanks you mucho bigness!


  25. #
    Anastasiaposted August 4, 2015 at 7:30 pm

    I made these snickerdoodles with my friend as my first time baking and I’m so glad to say they came out so puffy and beautiful and delicious!!!! Thanks Sally!


  26. #
    Sarahposted August 6, 2015 at 7:30 pm

    This is my go-to recipe for snickerdoodles. I replaced ⅓ c of flour with cocoa powder, added about ⅓ bag of mini chocolate chips and about 3 shakes of cinnamon and my co-workers loved the cookies. These are a make again, thank you for the basic recipe!


  27. #
    Sarahposted August 6, 2015 at 7:31 pm

    I forgot to add, it you place the cookies in the microwave for 10-15 seconds they get the warm just out of the oven taste and texture.


  28. #
    Kristine Bakerposted August 6, 2015 at 9:33 pm

    I made these cookies tonight and they are honestly the same cookies that I used to get at this shop near my College.  It was the sole reason that I was heavier in College…well maybe the 4 desserts a day habit with the chips and sodas…but you get the picture.

    Thank you for this wonderful recipe!  I can now put an end to my searching for this recipe, because I knew it existed and I knew I could make enough cookies to find it!  Woohoo!


  29. #
    Andreaposted August 23, 2015 at 5:47 am

    Hello Sally! I became a big fan of Snickerdoodles after reading Jenny Han’s To All the Boys I’ve Loved Before since these glorious buttery sugar angels have been mentioned so many times. I searched for your recipe and after making it the first time, fell in love! It’s so fool-proof you can never go wrong! I tried making a batch without the sugar-cinnamon topping and instead added lots and lots of chocolate chips. Still came out as wonderful as the original ones. I think I’ve found my Christmas Cookie! Lots of love!


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