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 Essie nail 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.

 

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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

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
  • 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 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 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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See all Snickerdoodle recipes.

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

 

 

 

 

   

295 Responses to “Soft & Thick Snickerdoodles.”

  1. #
    181
    marjorieposted August 8, 2014 at 12:02 am

    These are yummy! My only issue was that the dough was very sticky! I followed the recipe to a t, but would using margarine be why they were sticky like a cake dough?

    Reply

    • Sallyreplied on August 8th, 2014 at 2:50 pm

      Do not use margarine in this cookie recipe.

      Reply

  2. #
    182
    Jasonposted August 15, 2014 at 12:55 pm

    You mention the ratio of butter to leavener to flour to egg. Would you mind elaborating a bit? I haven’t heard of butter and egg as a part of that equation. Thanks for your time!! Look forward to putting your recipe in the oven tomorrow.

    Reply

  3. #
    183
    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!

    Reply

  4. #
    184
    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!!!

    Reply

  5. #
    185
    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!

    Reply

  6. #
    186
    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

    Reply

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