Soft & Thick Snickerdoodles

Here is my reader favorite recipe for soft and thick snickerdoodles. These soft-baked snickerdoodle cookies only require about 30 minutes start to finish! 

one snickerdoodle cookie

Snickerdoodles are a timeless classic. Like a sugar cookie wrapped in a cinnamon sugar hug, these irresistible cookies never go out of style. My recipe yields the softest and thickest snickerdoodles you’ll ever taste. I like to call them snickerdoodle pillows because they are perfectly fat and puffy! Much too often you’re left with flat, crispy, and thin cookies. The only remedy is to submerge them in a tall glass of milk. But what about starting out with a kitchen tested recipe for soft-baked snickerdoodles? You’ve come to the right place. 🙂

How to Make Soft Snickerdoodles

How do you make snickerdoodles puffy and soft? The secret’s in the ratio of butter to leavener to flour to egg. Don’t use shortening here; you’ll miss the flavor of butter. Slightly under-baking the snickerdoodles also guarantees a softer cookie. Take them out of the oven after about 10-11 minutes. This will keep the interior of the cookie soft and chewy.

These snickerdoodle cookies aced the true “soft test” meaning they remained soft on day 2! In fact, they were still soft on day 4. (And I’m surprised there are any leftover by that point, but I was trying to make a point!) Since they remain so soft, snickerdoodles are the perfect cookie for gift-giving. I know there are many snickerdoodle lovers out there!

Snickerdoodle cookies

stack of snickerdoodle cookies

Why is Cream of Tartar in Snickerdoodles?

Instead of baking powder, use cream of tartar and baking soda in snickerdoodles. 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 adds a unique tangy flavor to the cookie, which sets it apart from sugar cookies and makes it a classic snickerdoodle. It’s absolutely delicious!

No Cookie Dough Chilling!

Great news! You can skip the cookie dough chilling step with this snickerdoodle recipe. There’s enough flour in this cookie dough to create a strong and sturdy cookie without the crutch of chilling the dough first. There’s also no fancy-pants ingredients required. These snickerdoodles are EASY.

snickerdoodle cookies on a brown plate

And are you craving cake? Here’s my snickerdoodle cake recipe.

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stack of snickerdoodle cookies

Soft & Thick Snickerdoodles

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Here is my reader favorite recipe for soft and thick snickerdoodles. These soft-baked snickerdoodle cookies only require about 30 minutes start to finish! No dough chilling required.


Ingredients

  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 2 teaspoons cream of tartar*
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 1 and 1/3 cup (267g) granulated sugar
  • 1 large egg + 1 large egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract

Topping

  • 1/3 cup (70g) granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  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: Combine the granulated sugar and cinnamon together in a small bowl.
  3. Make the cookies: Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
  4. In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.
  5. Roll cookie dough into balls, about 1.5 Tablespoons of cookie dough each. I recommend this cookie scoop. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.
  6. Bake cookies for 10 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.
  7. Cookies remain soft & fresh for 7 days in an airtight container at room temperature.

Notes

  1. Make Ahead Instructions: 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, but I recommend freezing without the topping. When you are ready to bake, remove the balls from the freezer, let sit for 30 minutes, pre-heat the oven, then roll into topping. You can also freeze the baked cookies for up to 3 months. Thaw overnight in the refrigerator before serving.
  2. Cream of Tartar: Cream of tartar is required for this recipe. Please see the text of the post for more information.
  3. Extra Egg Yolk: To bring this dough together so it isn’t quite as crumbly use 1 large egg, plus 1 extra large egg yolk. I’ve been doing this recently and the snickerdoodles taste even softer, moister, and richer.
  4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: snickerdoodles

stack of snickerdoodles

480 Comments

Comments are closed.

  1. Hi! Can I substitute some of the granulated sugar with light brown sugar?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Polina, We haven’t tested these cookies with brown sugar but you can certainly try it. Let us know how they turn out!

      1. Hi! I added 1 t to the dry ingredients and subbed 1/3 C granulated sugar for light brown sugar and it turned out great!

      2. 1 t nutmeg****

    2. To be clear, did you add 1 teaspoon or tablespoon of nutmeg? Thanks, Polina!

      1. 1 teaspoon nutmeg!

  2. I tried out this recipe, but my cookies came out very flat. I’m almost 100% positive that I did everything according to the recipe so I don’t know what happened. They taste great but I wanted the thickness that I thought I would get. I am at 4,500 ft. elevation if you think that might affect it but that usually only affects the cook time.

    1. Hi! I am at 5,000 ft elevation so I get the struggle! Whenever I have an issue baking I use this link from King Arthur: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
      This link helps me see what went wrong and how to fix it!

      The only thing I can say is that sometimes I notice that you have to decrease the sugar content to avoid flat cookies. I followed this recipe with my adjustments but increased the oven temp by 25 degrees Fahrenheit (so 400 F).

      1. Okay, the last thing I recommend in the event that the cookies still come out flat is to chill the dough so the butter can harden a little. That way when the cookies bake in the oven the butter will melt slower (since it hardened in the fridge) and not make the cookies as flat (since the butter will melt slower)!

  3. What a huge disappointment. I got them baked & had one & it was bland. I got thinking about how we made them years ago & remembered the NUTMEG was missing! I can’t believe nutmeg makes that big of a difference. Next batch I’ll remember that. You should correct the recipe!

    1. I disagree. I bake these annually and everyone loves them. For us the cinnamon and the cream of tartar are the necessary flavors and they aren’t remotely bland. If you like nutmeg, you should add it, but there is no reason to “correct” the recipe – it is correct as is.

  4. Angie Labadie says:

    Can you substitute applesauce in this recipe for the egg?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Angie, We haven’t tested this recipe with applesauce or any egg substitutes but let us know if you try anything. Here are all of our egg free recipes if you are interested!

  5. Made 4.5 dozen my husband ate .5 overnight! I think they are a hit! Easy and quick recipe.

  6. I’ve made these cookies twice now and they come out perfect!! I bake them at 10 minutes and leave them on the baking sheet for another 10 minutes before putting on a cooling rack, just like instructed. BUT…the next day they seem a little dry, not too much but nothing like they were on that first day. Am I doing something wrong…adding too much flour or leaving them on the baking sheet too long? Or are they suppose to be that way the next day? Thank you.

    1. Hi Amanda, are you covering the cookies? Make sure you store them covered. What always helps– and this sounds crazy but it works– is storing the cookies in a large container with a piece of bread. The cookies absorb the bread’s moisture and remain extra soft.

  7. While these taste good mine look nothing like the pictures. They flattened out, are very pale and have big cracks. They look like molasses crinkle cookies just paler. I mean, I’m still going to eat every last one (ha!) but I wanted a thick, pillowy snickerdoodle.

  8. Excellent recipe! I didn’t cool them on the cookie sheet, I carefully transferred them immediately to the cooling rack and they were just perfect.

  9. can you use salted butter?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Beth, If using salted butter, reduce the added salt to 1/8 teaspoon.

  10. My 12 year old daughter found this recipe and we made several batches to give out for the holidays. I am picky about cookies and usually opt for chocolate chip, but this recipe is a new staple in my personal recipe notebook, and I love everything about these cookies! The look, the texture, the smell, the taste… and they are just as good days later! We even made some by hand, some in the Cuisinart mixer, some with colder butter, some more or less mixed/ blended/ precisely measured, and they all turned out the same! Reminiscent of shortbread, these snickerdoodles have a surprising richness and density for how soft and thick they are. Finally, a snickerdoodle that not only meets, but exceeds expectations! Really good, go-to recipe with consistent, yummy results!! Thank you!!!

  11. They taste phenomenal, but came out flat! My snickerdoodles are about the thickness of any regular cookie. I followed instructions exactly and my elevation is only 750ft so I don’t think that could have affected it. How can I achieve the thickness shown in the photos?

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