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.
  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.

*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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See all Snickerdoodle recipes.

See all of my cinnamon-packed recipes.

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

 

 

 

 

   

336 Responses to “Soft & Thick Snickerdoodles.”

  1. #
    181
    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

  2. #
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    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

  3. #
    183
    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

  4. #
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    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

  5. #
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    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.

    Reply

  6. #
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    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

    Reply

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

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

      Reply

      • Anonymousreplied on December 11th, 2014 at 1:50 pm

        mine were horrible.. honestly.

  7. #
    187
    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!

    Reply

  8. #
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    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?

    Reply

    • Jennyreplied on December 9th, 2014 at 4:52 pm

      I made these today with the baking soda instead, I honestly didn’t notice much of a flavor difference, as the salt gives it a pop of flavor. Now, mine did turn out flat, but it may be just because I had refrigerated butter and chopped it up and microwaved it to get it to ‘room temperature’

      Reply

  9. #
    189
    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!

    Reply

  10. #
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    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?

    Reply

    • 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.

      Reply

  11. #
    191
    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!! ♥♥

    Reply

  12. #
    192
    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.

    Reply

  13. #
    193
    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 :))))))

    Reply

  14. #
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    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!

    Reply

  15. #
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    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.

    Reply

  16. #
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    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.

    Reply

  17. #
    197
    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?

    Reply

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

      Exactly what I was wondering!

      Reply

      • 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. #
    198
    Natalieposted October 27, 2014 at 9:23 am

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

    Reply

  19. #
    199
    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 :)

    Reply

  20. #
    200
    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.

    Reply

  21. #
    201
    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.

    Reply

  22. #
    202
    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?

    Reply

  23. #
    203
    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.

    Reply

  24. #
    204
    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!

    Reply

  25. #
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    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

    Reply

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

      Im so sorry i found my answer in recipe :)

      Reply

  26. #
    206
    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!

    Reply

  27. #
    207
    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.

    Reply

  28. #
    208
    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?

    Reply

  29. #
    209
    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!

    Reply

  30. #
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    Phyllisposted November 26, 2014 at 12:21 pm

    I just made these for Thanksgiving treats tomorrow. I want able to add all the flour—it would have been too dry.

    I baked two test cookies….they flattened like normal snickerdoodles, but they were crispy on the edges and chewy in the middle—just the way I like them! Couple of tips for all the bakers:

    1. I added a tiny bit of cardamom to the cinnamon/sugar mix.

    2. Beat the butter until fluffy, add the sugar, beat until fluffy, add the eggs and vanilla and–you guessed it, beat until fluffy. This really adds lightness to your cookies. I sift the dry ingredients and add a bit at a time, folding it into the dough carefully by hand.

    3. Use an oven thermometer to make sure your oven temperature is accurate.

    4. I used to use parchment paper, which is expensive. I like the crispy crunch my cookies have from being baked on aluminum foil. Not just any aluminum foil—go to a beauty supply store and get a box of the aluminum foil rectangles used for coloring hair. Perfect for baking cookies—and potatoes, and many other uses. And about 2¢ a rectangle. Cookies with this much butter won’t stick. You can reuse the aluminum foil a couple, three times.

    5. Start with the oven rack in the middle. If the cookies take too long to bake at 375, lower the oven rack. Too fast—raise the oven rack. Cookies will take longer to bake on an air bake cookie sheet.

    6. Bake cookies until the surface is cracked and the edges are barely brown. Rotate the pan halfway through the baking time. The cookies will continue to bake for several minutes on the hot pan once you remove it from the oven. Place the hot pan on a cool surface (not the top of the stove) for ten minutes, then remove them to a wire rack to cool.

    7. Pour a big glass of milk and pig out!

    Reply

  31. #
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    GPposted November 30, 2014 at 1:26 pm

    Bravo on this recipe! I baked my first batch last night. They came out just like the pictures. So soft and delicious. I think they were better the next day once they had a chance to cool completely. Definitely my new favorite snicker doodle.

    Reply

  32. #
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    Saraposted December 3, 2014 at 12:28 am

    Hi Sally,
    I’m new to your blog, but I have to say you’re one of my favorites! I tried out this cookie recipe as my first ever snickerdoodle batch. They came out so perfect! I love that the hardest part is just mixing the ingredients. I love that this cookie can be stretched out too. I ended up rolling smaller balls to yield more cookies and they still came out great. Mine aren’t are big and round, but they’re still gorgeous, soft and chewy. The first time around, I made around 70, and today I really stretched it to 100. These will be in this year’s christmas goodie bags for my friends and coworkers. Thank you so much Sally!

    Reply

  33. #
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    Dawnmercedesposted December 6, 2014 at 7:36 pm

    When my youngest requested snicker doodles today….I did a random search for a soft cookie version…and went with your recipe. I really do NOT like snicker doodles…but everything changed today! Count me as one of your biggest fans b/c my list of “must try recipes* is getting longer and longer….and I am sharing your site with others! Thanks so very, very , very much for generously posting your amazing cookies. I’m hooked with the very first recipe From one cookie monster family to another…Merry Christmas!!

    Reply

  34. #
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    Lisaposted December 10, 2014 at 7:39 am

    Exactly everything a snickerdoodle should be. Bonus for being easy! Thank you for sharing.

    Reply

  35. #
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    Amandaposted December 10, 2014 at 10:12 pm

    I tried this recipe tonight with a few modifications. My daughter is allergic to dairy, eggs & banana so I used 1 cup of earth balance coconut spread in place of butter & 2 tablespoons of apple sauce in place of the egg. They turned out delicious & chewy, however, they were not tall & fluffy. I’m thinking the cream of tartar is all that saved them from being crackers! The last time I made chocolate chip cookies they turned out flat, so I’m thinking my baking soda has lost its power. I will get new baking soda & try again soon! Thank you for your inspiration & recipe! Nothing says christmas like snicker doodle cookies!

    Reply

  36. #
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    Ledasbotelhoposted December 13, 2014 at 9:09 pm

    One of my friends birthday was coming up and she requested snickerdoodles. So I found this recipe and success! She loved them! Bad thing about them was that some other co workers found out and was jealous. Made another batch and it literally disappeared less then 15 minutes! Thanks for sharing the recipe!

    Reply

  37. #
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    Karenposted December 15, 2014 at 9:42 pm

    I LOVE snickerdoodles and do not like these cookies. I just made a triple batch for a cookie exchange and am super disappointed. These cookies are very dry and have way too much cinnamon for my taste. I would use half of the cinnamon in the batter (at most) and reduce the flour. Im hoping people dunk them in their coffee because that is the only way I would like them.

    Reply

  38. #
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    Shannonposted December 16, 2014 at 11:11 am

    These cookies are AMAZING!!! Thank you for sharing ~ I have tried tons of other recipes and the cookies are always ‘hard’ the next day. These cookies are absolutely perfect. Thank you!!!

    Reply

  39. #
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    Beckyposted December 17, 2014 at 2:42 pm

    I cannot even begin to explain how amazing these cookies turned out. They are so soft and chewy and they have the perfect snickerdoodle taste. Thank you so kindly for sharing all of these recipes with us all! I will for sure this recipe handy for the future!

    Reply

  40. #
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    kyleymayposted December 17, 2014 at 9:27 pm

    I’ve tried several snickerdoodle recipes, including a recipe from Joy of Cooking, and they’ve all turned out terribly. They either came out flat and crispy, or just didn’t taste right. Yours is terrific and I will be hanging on to it! I did slightly smash the balls with a glass b/c I personally like the look of the classic snickerdoodle, but even with slightly smooshing them, they came out nice and soft and NOT flat! Excellent recipe!

    Reply

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    Shanyaposted December 18, 2014 at 4:08 am

    Hi Sally, these were great! All my family is coming down so i decided to make these as a snack, and they look just like the picture! Piled them all up in a big jar, and i’m sure everyone will love them! Big, thick, and super cookie doughy! loved it!

    Reply

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    Katyposted December 18, 2014 at 2:21 pm

    I’m excited to try these. Do you think they will stand up ok to freeze them? I’d like to bake a bunch as gifts but won’t be giving them for several days. Thanks!

    Reply

    • Sallyreplied on December 18th, 2014 at 2:36 pm

      Yep! See instruction #6 for details.

      Reply

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