Addictive Recipes from a Self-Taught Baker

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

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

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

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

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.



  • 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


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


  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.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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.

Soft-Baked Funfetti Sugar Cookies

Soft-Baked Funfetti Sugar Cookies

Mocha Mint Chocolate Chunk Cookies

Mocha Mint Chocolate Chunk Cookies

Soft Gingersnap Molasses Cookies

Soft Gingersnaps

See all Snickerdoodle recipes.

See all of my cinnamon-packed recipes.

The BEST Snickerdoodle Cookies - get the recipe at


  1. So disappointed to find this recipe. I bought the “sally’s baking addition” book and it had a different snikerdoddle recipe that flattened and took much longer in reality to cook. Bummer I should have just looked this up on the blog instead of buying the book.

    Sadly the recipe in the book required “dough chilling and fancy pants”-ness and not “the best snickerdoodle i’ve ever made”. Tear (Honestly the recipe selection in the book was little bit of a let down.)

  2. OMG, i’m gonna make these right now looks delish

  3. I made this for the office and everyone seem to all like them. They did taste better the next day. I baked them on Sunday, left them in the fridge till Thursday morning when I left for work and by the time we ate them, they were just perfect.

  4. I made this last night and they came out great, but definitely flattened out more than the photo. I left out the cinnamon in the dough and added more to the topping mix. I’ll try chilling the dough next time to see if that makes a difference! 

  5. OMGOSH!! My Family Loved These Snickerdoodle Cookies…They Turned Out Exacly Like The Pic And The Taste Is Phenomenal…Thank U For This (quick and easy) Recipe

  6. What could cause these to flatten? I followed the recipe exactly, measured the flour and sugar, my baking soda isn’t old, though my cream of tartar is a bit on the older side. I don’t live in a high elevation or anything like that. I haven’t tried chilling them yet, but I wouldn’t think I’d need to since the dough wasn’t overly soft or sticky. I love snickerdoodles, and I wanted to find a softer one than the ones my mom makes (which are crispier than these should be). I’ve made this recipe twice and they end up like my mom’s. Delicious, but crispy. Thanks in advance. 🙂

  7. Hello Sally!

    The last time I made these the cookies spread quite a bit in the oven. I live in Singapore and the temperature and humidity often has this effect on the cookies I bake (and streusels, and many other things I bake!). Would chilling the dough first, or reducing the amount of butter in the receipe, help this at all, or would that have a negative impact on the finished cookie?


  8. The cookies were good right after I made them, but were hard the next day..any ideas about what I might have done wrong? Or things that I can do to keep them soft? Thanks! 

    • Hmm, they should stay soft for a week if they are tightly covered. It’s possible that you baked them a bit too long. Try baking them a minute less next time. You can also put a slice of plain bread in your cookie container (I know it sounds weird!) and that will help keep them soft 🙂

    • A hint to keep cookies soft is to store in a cookie tin or you can put aluminum foil at the bottom and top of a plastic storage container. Works with most of my cookies.

  9. Thanks Sally you are great! Love this wonderful snickerdoodle recipe ! I cannot use butter but sunflower spread margarine. Because you add extra flour all went well. Thanks so much!!! Loved them!

  10. Can I use foil to bake these snickerdoodles? If so do I have to reduce the temperature and time ?

  11. I want these cookies to turn out like the picture in just the very worst way. I’ve made a million snickerdoodle cookies and they’re always flat and crunchy. My altitude is 7522. Can you suggest any help for me?

  12. if I wanted to use brown butter in this recipe, how would you suggest I alter it? should I chill it before mixing with the sugar?

  13. ~~About 30+ minuets ago, I found this recipe heck yes taste test’S ~~
    I just pulled them out of oven and they are EXACTLY like the picture!! Perfect!
    I did hand mix…because I only bake when my kids are sleeping to save on dough (get it..?..because they try to taste test too much!)
    I always run my oven at 3:40 every time I bake cookies. It took a solid year to figure out the ovens sweet spot for temperature. 
    I rolled them into balls, used a zip lock to coat them in cinnamon sugar topping and then flattens them a bit BEFORE they baked. (I was thinking about peanut butter cookies and it is similar to the consistency of this recipe)
     ***So pre flatten might help some of you who ended up with flatter/harder cookies!
    ***Also make sure you use parchment paper!! Without it the pan and dough gets way too hot way too quick!
    ***I am going to add a bit more cinnamon sugar to my next batch. My first one wasn’t sweet enough for my sweet tooth.
    Hope this helps!
    Awesome recipe 

Leave a Reply

Your email address will not be published. Required fields are marked *