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.

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 sallysbakingaddiction.com

595 Comments

Comments

  1. Amy Dix on February 1, 2017 at 5:07 am

    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. Jacqueline Jones on February 10, 2017 at 8:11 pm

    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. Sally on February 11, 2017 at 3:46 pm

    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. Jess on February 16, 2017 at 8:09 am

    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. Sarah on February 18, 2017 at 10:58 am

    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. Annie Dalisay on February 24, 2017 at 7:24 pm

    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. Lindsay on February 27, 2017 at 8:13 pm

    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.

    • Lisa on December 17, 2017 at 11:43 am

      By accident in previous recipes if I don’t measure the baking soda properly, they have flopped. Perhaps?

  8. Camden Waih on March 4, 2017 at 8:50 pm

    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.

    • Camden Waih on March 4, 2017 at 9:42 pm

      did exactly as written and they came out totally flat.

      very disappointed.

  9. Jordan on March 11, 2017 at 9:54 pm

    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.

    • Mary on April 6, 2017 at 5:05 pm

      I had this issue as well! Great taste! Just a crumbly dough. 

    • Kristin on December 18, 2017 at 4:08 pm

      I just made them for the first time also!  Was SO mad, I was ready to throw the dough away, because it was so dry  Ended up adding about 4T of milk to it, so we’ll see how they turn out. 

  10. Sonja on March 16, 2017 at 2:39 pm

    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. Gail on March 27, 2017 at 8:43 pm

    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. Gail on March 27, 2017 at 9:21 pm

    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. Kylee on April 2, 2017 at 8:10 pm

    Love it!

  14. Angie Murphy on April 29, 2017 at 8:05 pm

    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!

  15. Jana on May 1, 2017 at 8:48 am

    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

  16. Logan on May 19, 2017 at 11:51 pm

    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!

  17. Thea on July 5, 2017 at 10:31 pm

    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(:

    • Lex on August 18, 2017 at 4:19 pm

      This happened to me a few times with this recipe. Try only softening the butter slightly and chilling your mixing bowl before you mix. I experienced the same problems as you when my kitchen warmed up, causing the butter in the dough to melt earlier than it should.

  18. Marlee Nickl on July 23, 2017 at 2:37 am

    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.

  19. Nadie on July 26, 2017 at 12:26 am

    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?

    • Sue K on October 3, 2017 at 6:27 pm

      I made the balls smaller and they were fine. I checked at 10 minutes. I think maybe shave a minute off. Oddly the last pan of them only had 6 on it and it took longer than the rest. Was odd.

  20. Nichole Bolter on August 3, 2017 at 8:19 pm

    I foll0wed the recipe to the T and I ended up with a fluffy but very dry cookie. Perhaps I cooked them too long but I cut the time to 10 minutes and watched for browning.

    • Noni G on September 30, 2017 at 4:46 pm

      Hi  Nicole!     
      Check to see if your Oven heats true.    
      Some Ovens are NOT heating at the correct Temperature.   
      Use  an Oven Thermometer to see if your Oven heats exactly what it’s set on.  
      Try that & Post your results!  
      Hope that works. 

  21. Tiffany Bialas on August 31, 2017 at 2:12 pm

    Love this recipe!! Hands down the best snickerdoodle recipe I’ve tried 🙂  I also stuffed Nutella into the dough balls and it was aamazing!!

  22. Sue K on October 3, 2017 at 6:29 pm

    Mine do not look exactly like the above ones but I am very happy with them. My other half never had a snickerdoodle before so he really enjoyed them but then as long as there are cookies in the cookie jars, he is happy.

  23. Danielle on October 14, 2017 at 9:36 am

    More like 350 degree oven for 8 minutes. 375 is too high. That’s why my first batch turned out so hard and cracked on the edges.

  24. Ariel on October 23, 2017 at 2:21 pm

    Hi Sally! These are great. I found the dough to be a *tad* crumbly when it all came together at the end but I was still able to roll pretty nice cookies despite a little cracking. The flavour is perfection. They are just soft and thick enough with a nice amount of chew. The cinnamon/sugar taste is fantastic. We served these with hot apple cider at my fall baby shower and I sent guests home with extra (along with your soft chocolate chip cookies which were perfect). I’ll be making these snickerdoodles again as part of my Christmas baking!

    • BakingLemons on December 13, 2017 at 8:02 pm

      Meee tooo! I ‘m glad to see someone else had a similar problem with crumbling. I found that as I rolled the dough in my hands, the butter softened even more and the dough came together. This tells me that I should have beat the mixture a minute or so longer.

      I think it’s a great cookie recipe, but I find the tartar a bit much.

  25. Monisha on November 6, 2017 at 4:16 am

    Hi, I tried this recipe this morning. I had to bake this for atleast 16 minuets or so, because 10 minuets the cookies were still under done. But were not pillowy at all. Taste is good but toooo sweet. Will try again since I love snickerdoodle. Is is ok to reduce the sugar content? Will it effect the flavour? Please advise. Thanks!

  26. JoJo on December 17, 2017 at 3:44 pm

    I’ve never had snickerdoodles before, but these looked great. LOVED THEM!! So easy to make. I rolled my in Chai spice instead of regular cinnamon sugar. SOOOO GOOOD! Thanks Sally! 

  27. Sandy on December 17, 2017 at 3:55 pm

    I just made these. They baked up perfectly and taste delicious. My house smells delicious too.

  28. MARGARET on December 19, 2017 at 1:59 pm

    I have always made snickerdoodles the traditional way that has the cinnamon in just the topping. Always a great cookie. This cookie is by far better! I find these cookies to be extremely addictive. The trick is to add every bit of that cinnamon in the batter. Sally, your website is so awesome! Love your recipes!

  29. Heather on December 22, 2017 at 7:31 pm

    Love this recipe! Mine have always turned out perfectly! I make my cookies with 1 tablespoon of dough because I prefer a smaller cookie, but otherwise no changes except not flattening them after baking. Thank you for another wonderful Christmas cookie recipe, Sally!

  30. CARYN on May 3, 2018 at 2:30 am

    Hi Sally,

    Well done on the new website 🙂 Love it!

    Tell me, can this recipe as well as the peanut butter lover and soft choc chip cookie, be doubles?

    Thanks!

    • Sally on May 3, 2018 at 6:48 am

      Hi Caryn! You can double this cookie recipe and the couple other recipes you mentioned too!

Reviews

Questions

Leave a Comment


       



This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Top 5 Recipes

grateful-creator-logo

Recipes You'll Love

Categories

Archives

sallys-cookie-palooza

Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More...

fabruary-challange

Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More...

pie-week

Pie Week

The first week of every November is all about Thanksgiving Pies.

View More...

My Cookbooks

@sallysbakeblog