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

   

491 Responses to “Soft & Thick Snickerdoodles.”

  1. #
    321
    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

  2. #
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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

  3. #
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    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

  4. #
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    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

  5. #
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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

  6. #
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    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

  7. #
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    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

  8. #
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    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

  9. #
    329
    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

  10. #
    330
    Margaretposted February 5, 2016 at 8:28 pm

    My granddaughters are visiting from Houston and they were “bored” so we your recipe together. They love them!

    Reply

  11. #
    331
    Londonposted February 6, 2016 at 8:24 pm

    Thank you Sally for sharing this recipe. I followed your instructions exactly and the cookies came out delicious! I even froze them for a month followed by baking them and they came out wonderful. My mom loves these cookies with a cup of tea. Thank you! 

    Reply

  12. #
    332
    Katieposted February 7, 2016 at 2:34 pm

    This is the BEST snicker doodle recipe ever!  Thank you for sharing; this is now a family favorite. I have to make them for the Super Bowl today.

    Reply

  13. #
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    Janeposted February 11, 2016 at 8:14 pm

    Okay, I tried a bite of one because I was scared of the flour/ cream of tar tar comments. 
    Keep in mind that there is some obfuscation of the original flavor because of the butter I used, but the flour was fine, the cream of tar tar makes a little bit of a tart flavor but it gives a round and full flavor and is not overpowering if you put enough sugar on it the softness of the cookie really plays into this marriage. I noticed in the comments that some ones cookies got too hard, they were baked too long the time and size of the cookies I made in my oven worked awesome. 

    Reply

  14. #
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    Kentposted February 14, 2016 at 3:14 pm

    FANTASTIC recipe  ! 
    I had a craving for these while enjoying the day off and a snow storm keeping us at home. I’m so glad I found your recipe before using the old Betty Crocker recipe.  I will only use your for now on. My kitchen smells absolutely heavenly  

    Reply

  15. #
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    Monicaposted February 14, 2016 at 5:00 pm

    Has anyone tried to make these with coconut oil vs butter? Can I use coconut oil instead? 

    Reply

  16. #
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    Jenposted February 25, 2016 at 11:18 am

    THANK YOU for putting the metric conversions all in one! So refreshing to not have to go look them up…even though I should have them all memorized by now. 

    Reply

  17. #
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    Biancaposted February 27, 2016 at 2:05 pm

    How much baking powder would I have to use to replace the baking soda and cream of tartar?

    Reply

  18. #
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    Amyposted March 5, 2016 at 12:49 pm

    These snickerdoodles are amazing! Big, soft, perfect amount of “tang” and cinnamon. Thank you!

    Reply

  19. #
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    Jeannaposted March 12, 2016 at 12:54 pm

    I loved this recipe. I have never made snickerdoodles before but always bought them at the bakery. These turned out perfectly for me. Thank you.

    Reply

  20. #
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    Joeposted March 12, 2016 at 10:23 pm

    I made this recipe precisely as written and directed (I even measured with an electric scale) and these cookies nearly melted!!! They were not puffy! The are thinner than any cookie I’ve ever made. (I even had a temp gauge in the oven.) I’m disappointed.

    Reply

  21. #
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    Libbyposted April 12, 2016 at 8:31 pm

    Sally you have NEVER failed me! I made these and they are incredible. Followed the recipe exactly and I will never make snickerdoodles any other way. 

    Reply

  22. #
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    KCposted April 26, 2016 at 10:11 am

    I went digging back through the archives for this one, but it was perfect! I made giant palm-sized snickerdoodles out of it (some slight pre-flattening definitely required to make sure they baked evenly) and they turned out beautifully soft, thick, and full of cinnamon. They’ve even converted my husband whose prior opinion of snickerdoodles was “Boring cookie”! Don’t be scared of the amount of flour, snickerdoodles always have a ton of flour in them.

    Reply

  23. #
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    Aussie Bakerposted April 29, 2016 at 12:23 am

    I’ve always wanted to try Snickerdoodles as I just love the name! I found this recipe easy to follow and great tasty results! Will add to my recipe collection – thanks Sally!!! 

    Reply

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