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 sallysbakingaddiction.com

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

The BEST Snickerdoodle Cookies - get the recipe at sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Soft & Thick Snickerdoodles

Yield: 2 dozen

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.

Ingredients:

Cookies

  • 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 (spoon & leveled)
  • 2 teaspoons cream of tartar*
  • 1 teaspoon baking soda
  • 2 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt

Topping

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

Directions:

  1. Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies). 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. Make ahead tip: There are a few options here! First, you can prepare the cookie dough and chill it in the refrigerator for up to 3 days. Make sure that you let it come to room temperature before rolling and baking the cookies. You can also freeze the cookie dough balls. Roll the dough into balls then freeze the balls for up to 2-3 months. You can freeze the cookie dough balls with the cinnamon sugar coating or without, your call. When ready to make, bake the frozen cookie dough balls 1-2 minutes longer than what the recipe states. You can also freeze the baked cookies for up to 3 months. Thaw overnight in the refrigerator before serving.

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 sallysbakingaddiction.com

   

477 Responses to “Soft & Thick Snickerdoodles.”

  1. #
    301
    Jenposted December 14, 2015 at 2:00 pm

    Can I make the dough ahead of time and refrigerate? 

    Reply

    • Suereplied on December 18th, 2015 at 6:04 pm

      Yes…see # 6 in instructions

      Reply

  2. #
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    Denver Momposted December 14, 2015 at 3:01 pm

    These are literally the most delicious, perfect snickerdoodle cookies I have ever made!!!

    Reply

  3. #
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    Aliposted December 14, 2015 at 3:25 pm

    Hi!
    I don’t see how many this recipe makes. How many does it make?
    Thanks!

    Reply

    • Caitlinreplied on December 15th, 2015 at 4:09 pm

      it took me a while to find the yield as well but it’s 2 dozen (in the blue section where it says “Soft & Thick Snickerdoodles”)

      :)

      Reply

    • Suzannereplied on January 29th, 2016 at 10:00 pm

      I’ve made these twice this week and measured the dough out with a coffee scoop (1.5 tablespoons?). Both times it made 32 cookies and they were the perfect size.

      This is the BEST Snickerdoodle recipe!

      Reply

  4. #
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    Tammyposted December 15, 2015 at 3:13 pm

    These were PERFECT!- I was out of butter but really wanted snickerdoodles so I used shortning and it worked perfectly. The timing, flour amounts just everything worked out great! Will make again for sure!

    Reply

  5. #
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    Stephanieposted December 16, 2015 at 10:45 am

    Absolutely the best cookies I have ever had. I have never seen homemade cookies this good before and so easy to make! Thank you for this amazing recipe! 

    Reply

  6. #
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    Sueposted December 18, 2015 at 6:13 pm

    These were awesome!! I made them last Christmas too.  My 1st attempt using a different recipe the year before…well l’ll just say I could have used them as hockey pucks.  These were chewy … even a few I mistakenly left out overnight. I love my cookies made with only butter…don’t care for Crisco which is in some other snickerdoodle recipes.  Thank you, thank you, thank you, for this yummy recipe!!

    Reply

  7. #
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    Nicoleposted December 19, 2015 at 1:43 am

    Thank YOU for this recipe!!! These are not only the best snickerdoodles I’ve ever made but they are  BEST I’ve ever eaten!! And they were so easy to make!! I think your flour measuring advice helped to make them sooooooo irresistibly scrumptious!! (I might hate you after I weigh myself next week but for now…)
    Thank you!!!!!! 

    Reply

  8. #
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    Karhyposted December 19, 2015 at 5:04 am

    I have made these a number of times & they get better every time. It is also a battle to stop everyone eating the dough!!! I would like to try chocolate ones. Could i substitute some flour with cocoa? Also thinking of adding a touch of orange zest. Thanks for a wonderful recipe.

    Reply

  9. #
    309
    Meredith Petrnousekposted December 19, 2015 at 2:32 pm

    Thanks for the awesome recipe…I needed way more than 25 minutes but wow – worth the time anyhow. They are delicious!

    Reply

  10. #
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    Jennifer Montoyaposted December 20, 2015 at 12:11 pm

    Wow! I had some cinnamon chips handy so reduced the sugar by 1/3 cup and added the chips. No exaggeration- the best cookie ever. Thank you Sally!

    Reply

  11. #
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    Wendieposted December 20, 2015 at 6:13 pm

    Thank you so much! This is the first time my snickerdoodle cookies came out puffy and fantastic!

    Reply

  12. #
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    Danaeposted December 21, 2015 at 2:45 pm

    Hey Sally!

    I am totally shocked because this is the first time I’ve used a recipe of yours and had it NOT turn out as yours did… the only differences in my cookies were that I used scraped vanilla bean instead of extract, and I used Kerrygold butter instead of my typical supermarket butter, which has about 5-7% higher butterfat content/water ratio… 

    My cookies were pretty flat. They are still very soft and chewy (thank goodness!) but yes, pretty flat. 

    I didn’t even think about the difference in butter and vanilla making that large of a change to the cookie, but do you suppose that is really what did it? I’m also wondering if perhaps my oven temperature is off, and I definitely want to get an oven thermometer. Where did you get yours? I’ve looked at Target, Walmart- I can’t find one that can stay in the oven to gauge temp! 

    Thanks in advance for the delicious recipes and advice. 

    Reply

    • Sallyreplied on December 21st, 2015 at 4:18 pm

      Danae, it could be the butter but I’m not entirely sure. Try chilling the cookie dough for 2 hours, then rolling. Cold dough helps prevent spreading. I got my oven thermometer online from Amazon!

      Reply

  13. #
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    Sineadposted December 21, 2015 at 6:36 pm

    I make snicker doodles every year for the holidays, and this year I decided to try this recipe. I’m so glad I did! They are excellent and I have a new go-to for this favourite, now! 

    Reply

  14. #
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    Taraposted December 21, 2015 at 6:54 pm

    I made these today and they were very tasty. :) Thank you for the recipe.

    Reply

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    Lindsayposted December 21, 2015 at 9:30 pm

    Just made these tonight for the assortment of cookies I’m giving as Christmas gifts and they turned out amazing! I had made another snickerdoodles recipe this morning and safe to say I could’ve played hockey or seriously injured someone with them. They were incredibly hard despite having baked them for the lowest recommened time and somewhat bland HOWEVER THESE snickerdoodles were amazing. They were light, soft and fluffly and the taste in fantastic. They are full of cinnamon flavour and with the mass amount of cinnamon sugar that I sprinkled on top, they were awesome! Definitely a thumbs up for this recipe and will return to this next time

    Reply

  16. #
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    Amandaposted December 21, 2015 at 11:19 pm

    Just finished a batch! The flavor is terrific but they are crunchy, not chewy. I followed the recipe exactly…oh well. Crunchy flavorful deliciousness…it’s all good. 

    Reply

  17. #
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    aringtonposted December 24, 2015 at 4:00 pm

    Hi!! I just made these cookies and they are Delish! I do have a question though. I made them exactly according to the recipe and when I pulled them out of the oven they flattened. Is there something that I might of have done wrong? I used baking soda and cream of tartar. thank you!

    -Arington 

    Reply

  18. #
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    Lonnaposted December 24, 2015 at 5:36 pm

    I just made these on Christmas Eve, and they turned out really dense and hard. They’re edible and taste good, but they taste like I used too much flour. Maybe it’s because I have the AC on in December due to it being humid and 80 degrees outside? I think I’m going to use only 2.5 cups of flour next time. We think Santa will love them anyway! Thanks for the recipe!

    Reply

  19. #
    319
    Noayaposted December 25, 2015 at 4:09 pm

    This was the first time I ever made and/or tasted snickerdoodles. Their texture is perfect and they smell heavenly, but they have a strong acidic aftertaste… Is this the way they’re meant to be? Could it be because of the cream of tartar?

    Reply

  20. #
    320
    Laurenposted December 28, 2015 at 12:58 am

    A little disappointed. I’m not sure what went wrong,  but the taste was off, and the cookies turned hard an hour after they came out of the oven. 

    Reply

    • Sallyreplied on December 28th, 2015 at 11:22 am

      Did you change anything in the recipe or overbake them? These cookies stay soft for over a week (if they last that long!).

      Reply

  21. #
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    Ally Numeroposted January 1, 2016 at 4:59 pm

      These where not the  best cookies that I tried but, I followed all the directions!  Thanks anyways for the recipe I sort of enjoyed making it

    Reply

  22. #
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    Angelaposted January 13, 2016 at 8:26 pm

    sorry – but these did not turn out- too doughy and dry.  I think it needed less flour and one more egg.  

    Reply

  23. #
    323
    Mia Friedmanposted January 18, 2016 at 12:35 pm

    I made these cookies last night,  exactly per the directions and had to throw the whole batch away. The 2 teaspoons of tarter ( I’m assuming) made them taste AWFUL!!! What a waste of ingredients!!!! VERY disappointed! 

    Reply

  24. #
    324
    Rochelleposted January 24, 2016 at 2:34 pm

    Thank you thank you thank you for including the weight measurements. So many don’t these days…

    Reply

  25. #
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    Tiffanyposted January 28, 2016 at 4:16 am

    Made these on Tuesday and they’re a huge hit in my house! I’m not a snickerdoodle fan, but these are delicious! Will be making these again.

    Reply

  26. #
    326
    The Bad Grammaposted January 29, 2016 at 7:12 pm

    I’m making the traditional ones today…..But next time I’ll substitute garam masala for the cinnamon.

    Reply

  27. #
    327
    Kyleposted January 31, 2016 at 4:38 pm

    I made them but i did not have cream of tartar but i found a 1/2 teaspoon of baking soda you add one teaspoon of lemon juice and distilled white vinegar. They came out fine 

    Reply

  28. #
    328
    Helen Gaffneyposted January 31, 2016 at 5:15 pm

    Where did the cinnamon/sugar bowl come from? LOVE IT! oh and the cookies were good too!

    Reply

    • Sallyreplied on February 1st, 2016 at 5:47 pm

      Let’s see… I got that from Anthropologie a few years back.

      Reply

  29. #
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    Gloriaposted January 31, 2016 at 6:57 pm

    They just came out of the oven.  First time making this recipe.  I thought the 3 cups of flour with one egg would be dry but made them per your instructions.   They went in as a ball and came out as a ball.  They smell wonderful, but I next time I will use 2.5 cups of flour like the other comment I read.  I wouldn’t  use  another egg.  I spooned the  flour in and used the correct amount of soda and tartar, so it has to be the flour.  Even tasted like too much flour.  I won’t give up yet on this recipe.  Sorry, I never leave negative comments, but I am disappointed I wasted the last butter I had.  

    Reply

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