Soft & Thick Snickerdoodles

Or try my soft caramel 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. 

More snickerdoodle treats: frosted chai spice snickerdoodlessoft caramel snickerdoodles, white chocolate pumpkin snickerdoodles, white chocolate snickerdoodle blondies, caramel surprise snickerdoodles, and snickerdoodle cupcakes with cinnamon swirl frosting.

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.

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.

Recipe Notes:

*Cream of tartar is required for this recipe. Please see the text of the post for more information.

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© 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

576 comments

  1. Oh my gosh. I absolutely love these cookies. I got 23 cookies of perfectly puffy thick cinnamon awesomeness. I made them this evening and already only have 7 left (really need to work on the eating part☹️).
    One thing I did change up was that I used salted butter and omitted the added salt that the recipe called for. Still turned out AMAZING! Love it!

  2. Going to bake these for Fellowship time after church. I don’t bake often, as I am now 84 – but this is one cookie I look forward to and have not had for ages down here in New Mexico. Or, maybe, I am not going to the right places!LOL

  3. The best ever! I have used many snickerdoodle recipes and this one is my favorite. I am visiting my daughter in Minnesota – she just had a baby. 🙂 Her main request was homemade snickerdoodles and these really fit the bill!

    Thanks for the awesome recipe!

  4. These are my absolute favorite cookies in the entire world! A co-worker and myself use your website like the holy grail of baking. She tried these first and I loved them so much I did it myself and they’re so addicting! I’m not even a snickerdoodle fan!

  5. I’ve just recently tried snickerdoodle cookies for the first time, and I have to say, considering I had no idea what kind of cookie they even were…they’re divine!!

    I plan to give this recipe a try as soon as I can.

  6. It’s so easy to make and a very nice recipe. It was my first time to bake snickerdoodle and the result was great, I just followed your recipe. My family and my husband’s officemates loved it. Thank you for sharing. By the way, I’m a follower of yours ’cause you share your tips in baking and explains everything important on each recipe.

  7. Hi Sally, I hope you’re still reading comments on this post! The first time I baked these snickerdoodles in January they were divine, exactly as they looked in your pictures. But when I baked them a couple days ago they puffed up then fell completely flat! They still taste good, but I was really craving that soft pillowy texture. Do you have any idea what I might have done wrong? I weighed the flour on a kitchen scale both times, so I don’t think it was that.

  8. I have looked for a puffy snickerdoodle since I did a Dodger charter over the playoffs last year. A woman I worked with brought homemade stuff for the crew and team every day we were home and one thing she made was a puffy snickerdoodle. Of course I’ve made snickerdoodles for many many years but mine are always flat and truthfully lack luster. I’ll try your recipe right now and let you know how it turned out.

  9. Both times I’ve made this recipe, the dough is too dry after mixing so I’ve been adding in a second egg. I was wondering if you had any other recommendations.

  10. Ugh! Help! I must have made these a dozen times and I still can’t get them to be puffy! They just flatten out into normal sized cookies…still delicious though. No matter what I do nothing works. Help!!!

  11. The last tray is cooling right now.  These are the BEST snicker doodles I have ever made.  The batter is very thick and I mixed the dry into the wet ingredients by hand as I don’t think my wimpy little hand mixer would have survived. My DH wolfed down five of these and even commented how good they are.  Usually there is whining if no chocolate chips are involved, but not this time!  They are soft, puffy, and cinnamony.  Delicious! Thank you for the recipe.

  12. For those whose cookies were flat, I will ask if your cream of tartar and baking soda were fresh, and at what altitude you live.  I lived at 9000 feet before, and learned that baking recipes need to have the amount of leavening agents altered if you live higher than a certain altitude.  This info can be found on your local extension services website.  

    My most recent baking failure was flat hockey puck biscuits, which I attribute to baking powder that had been open for 4-5 months.  Tried the recipe again with fresh and they came out fine.

  13. I would like to make these extra large, using an ice cream scoop. I tried another recipe, but I think it was faulty and there is quite a bit of difference between that one and this one. I am going to try this one instead, but would like to know if there is any considerations I need to make regarding the size I want to do. Thanks!

  14. Hi Sally,
    I would like to know if I did anything wrong, but the cream of tartar has a very strong taste. My cookies are so sour…can I just use the half of it or doe that change everything in the dough?
    Everything else is really good. I like the cinnamon flavor a lot and they came out nice and puffy. Only the sourness of the cream of tartar I don´t like so strong. A little might be good. Thanks, Jana

  15. I came across this during a search for “easy cookie recipes” in hopes of finding something I could make tonight with what I had in the kitchen. Approximately 45 minutes later I had a bunch of the best Snickerdoodles I’ve ever had/made. I’m very pleased with the ease of the recipe, and with the taste, and everything about it. Thank you!

  16. So I need some advice. I first discovered this recipe a few years ago, and it’s my go-to recipe for snickerdoodles. The first few times I made them, they turned out perfect! They looked just like the photos, and tasted amazing for days! However, the last few times I’ve made these it’s been a completely different story, and I’m not sure what I’m doing wrong. I leave the butter out to soften before I begin baking, and I’m sure it’s completely softened. I follow the recipe exactly… I think. The only cold ingredient I add is the egg. In the end, the mixture is still somewhat easy to mix with a spoon and way to sticky to touch with my hands. I can’t roll it in the topping. I’ve tried adding extra flour just to thicken it, but after adding an extra cup, it still didn’t look like “dough.” The first time it happened, I figured I just left something out, or used the wrong proportions on accident. But the last 3 times I’ve made this, it’s turned out the same. It’s driving me nuts, because I know it was perfect before! I sound crazy, right? Anyways… does anyone know what particular step I may be messing up that’s causing the dough not to thicken, or to be too sticky? Any advice will help! I want my perfect snickerdoodles again(:

  17. I love these cookies my friends literally said they would buy some so I just showed them the recipe so they could make them themselves.

  18. Did this and came out perfect, just like described and looks like the picture! A huge cookie though, so i was wondering if it’ll still work if i made it teaspoon sized? Will it still be pillow-soft? And bake for how many mins and temp?

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