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! 

The thickest soft snickerdoodles you'll bake! No cookie dough chilling for this easy snickerdoodle cookie recipe on sallysbakingaddiction.com

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!

Snickerdoodles cookies

The thickest soft snickerdoodles you'll bake! No cookie dough chilling for this easy snickerdoodle cookie recipe on sallysbakingaddiction.com

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.

The thickest soft snickerdoodles you'll bake! No cookie dough chilling for this easy snickerdoodle cookie recipe on sallysbakingaddiction.com

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

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The thickest soft snickerdoodles you'll bake! No cookie dough chilling for this easy snickerdoodle cookie recipe on sallysbakingaddiction.com

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

443 Comments

  1. Hi Sally! I want to add cookie butter to this recipe to make cookie butter snickerdoodles. I am scared adding cookie butter will make them flat – I want them to be soft and thick like yours. Any advice? Thank you!

    1. Hi Sara, I recommend making these peanut butter cookies instead. Replace the peanut butter with cookie butter, then roll the balls into cinnamon sugar like you do here. Let me know how they turn out!

  2. Good instructions! Good cookie.

  3. These cookies are amazing! I’ll let everyone in on a little secret… I made these without cream of tartar – and used lemon juice (for every tsp of cream of tartar, use 2 tsp lemon juice) … without a mixer because I don’t have one (I used my own muscle) … and the cookies were still magnificent! From my experience lemon juice is a decent substitute for cream of tartar. Easy to make and really nice to not have to chill these! Thanks @Sally! 🙂

    1. Thank you Rachel! I was JUST going to ask for a cream of tarter sub!!

      1. Rachel Krasnow says:

        People will tell you not to use a cream of tartar substitute. I am living proof lemon juice works!

  4. In the snickerdoodle recipe says 1 large egg and 1 LARGE egg yolk but in your notes it says 1 large egg plus 1 EXTRA LARGE egg yolk. My question is one large egg and one EXTRA LARGE yolk. Or both large

    1. Hilari @ Sally's Baking Addiction says:

      Hi Linda, so sorry for any confusion! Use one large egg and one large egg yolk. Happy baking!

  5. Boy we sure love these cookies, our only issue is from time to time they come out flat instead of puffy….like no where near needing to be pushed down, just super flat. Any ideas on what would cause that?

    1. Hi Scott! Skip the extra egg yolk. Less moisture makes for a thicker cookie. (And less spread.) Also, make sure your butter isn’t too soft. Here’s everything you need to know about room temperature butter. It’s key!

      1. Scott Chernenko says:

        Amazing! Thanks for the reply, this explains a little bit about why we can’t ever get grandma’s chocolate chip recipe to turn out quite right I think. (Butter temp)

  6. These were really good! My girlfriend *finally* got the cream of tartar from the store, and I decided to make these. They turned out great! I gave some to my baby niece, and she gave her approval on her aunt’s baking job.

  7. If I have extra large eggs instead of large eggs, is that okay or should I alter the amount of them that I use (for example maybe not use the extra egg yolk)? Thanks!

    1. Hi Amanda, yes I would just skip the extra egg yolk. So use 1 extra large egg.

  8. I love these cookies but mine always come out pale compared to yours! Do you happen to know why?

  9. Catherine Manning says:

    Thank you for this recipe, Sally! I’ve been using this recipe for about 3 years now and they always come out perfect and delicious! I also appreciate the ingredients being listed in grams, not just cups. Saves time converting it!

  10. My family loves chocolate chip snickerdoodle cookies. Can I add chocolate chips to this recipe?

    1. Sure! You can beat 1-1.5 cups of chocolate chips into this cookie dough after you combine the wet and dry ingredients.

  11. When mixing dry ingredients is it 1 and 1/2. Teaspoons of cinnamon total and then use another teaspoon for topping

    1. Hi Madeline, use 1 and 1/2 teaspoons in the cookie dough then another 1 teaspoon in the topping.

  12. These cookies are SO good!! I didn’t think I liked snickerdoodles that much but this recipe has changed my mind 🙂

  13. how amuch ingredients would you need to make 5 dozen cookies?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Christine, if following this recipe for snickerdoodles, you would need to 2.5 times this recipe. One batch yields about 24 cookies, so for 60 cookies, you’d need 2.5 batches. I recommend making 3 batches and enjoying any leftovers 🙂 Happy baking!

  14. My son would love these! Do you think they would be sturdy enough to mail to him at college? Thank you so much for all of your AMAZING recipes!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Michelle, Yes they are! Here’s the BEST Way to Ship Cookies.

  15. I just made this tonight and it is fabulous. Super soft and delicate, they look gorgeous, taste delicious. Highly recommend.

  16. So many snickerdoodle recipes are disappointing (bland, flat, tasteless). Not this one! This is the ultimate snickerdoodle recipe, no need to try any others. Soft, puffy, great texture and so delicious! I’ve made these countless times for my son’s soccer team and they’re a favorite. Thank you for a wonderful recipe!

  17. Hi Sally,
    Do you think I can put apple pie filling in these cookies?

    1. Stephanie @ Sally's Baking Addiction says:

      We haven’t tried it but that sounds delicious so please let us know if you do!

  18. These were delish!

  19. Love your site for recipes. I have made the Snickerdoodles 3 times now and the last 2 times they were fairly flat. They were puffed up in the oven, but when I took them out and cooled they turned flat. I have omitted the extra egg yolk as you suggested to another comment and I have watched your video on room temperature butter and how to make sure it is ready. Even though I seem to have done everything right, they are turning out flat – still delicious – but flat. Any recommendations??

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nora, I’m happy to help – it could be a few different things. Make sure you are not over-mixing your cookie dough, which could incorporate too much air. Check to be sure your baking soda is fresh. We find it will lose strength after about 3 months. Also, your cookies may benefit from an extra minute in the oven as it may simply be that the centers are not fully cooked through.

  20. I love these cookies! I recently had to go dairy free but still want to make/eat these. Could I substitute the butter for a dairy free butter 1-1?

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