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

Snickerdoodles Recipe Video

What to pair with your snickerdoodles? Serve them with slow cooker hot chocolate. 🙂

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, 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 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. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: snickerdoodles

712 Comments

  1. I have made snickerdoodles before. They have been good. But they were not *this* good. Once again, Sally, you show why I always choose your recipe over anyone else’s!

  2. Made these today and they are absolutely the best snickerdoodle I’ve ever made. Thank you Sally for another terrific recipe…your recipes never disappoint!

  3. Sally;
    Hi,I just copied down your soft&thick snickerdoodles recipe and I love the picture of your cookies.
    Is there a possibility that your snickerdoodle cookies can be made with swerve granules instead of sugar?I am a diabetic so regular sugar is very limited that I can use in recipes.I use stevia powder and liquid,agave,swerve products in my baking recipes.

  4. Hello Sally! I made these snickerdoodle cookies this afternoon and they came out absolutely delicious! I know I can always count on your recipes. Though, these cookies did not come out as beautifully golden brown on top as yours seem to have, and some cinnamon specks turned dark, almost black. Any insights as to why? Again, they are delicious, I’m just envious of how incredible yours look.

    1. Hi Alison! I’m wondering if your oven temperature is off– it’s odd the cinnamon would turn black and the cookies wouldn’t turn brown. You can also try lowering your oven rack, too. I’m glad you still enjoy how they taste!

      1. I just made these using gluten free flour! They work pretty well but definitely take longer to bake. After 10 minutes mine were still very pale and raw but around five minutes longer seemed to work pretty well! I used the Bob’s Red Mill 1 to 1 baking flour.

      2. Thanks, Erika for posting about using gf flour! 🙂 Sally– your recipes are always fantastic! I check your website first when making something new! Time to purchase your books! Thank you!

  5. Hi! I apologize if this question was already asked, but I can’t read through all the comments. Can this recipe be doubled?

  6. I know that you recommend not freezing the dough with the topping, but is it okay to chill it for a few hours with the topping?

  7. Saw this on your Instagram and had to try them after reading all the comments! These are the best snickerdoodles. Great flavor and very soft! We’re making another batch today! Thanks Sally!

  8. Good morning Sally!
    I’ve made your delicious snickerdoodles so many times before and they are a hit! Somehow this morning I got a little scatter brain and used two eggs instead of one.
    Will the cookies still come out good?

    Your recipes are much appreciated

    1. Hi Ana, If the dough is already made, go ahead and bake one to test it out! They will likely spread more from having more liquid and will be a bit different in texture.

  9. These are the best snickerdoodles I have ever made or eaten! Crisp outside and soft inside. Thank you, Sally, so much for your delicious recipes!

  10. I did not grow up with Snickerdoodles so really don’t have a basis to judge them on but I must say… these are the best I’ve ever made! I have made different recipes over the last 5 or 6 holiday seasons and while the family loves them (as they do every homemade cookie :D), Snickerdoodles, for me, have always seemed a little lackluster. Like, what’s all the fuss about? There were always cookies I’d rather have instead.

    So, thank you, thank you, thank you, Sally, for really great recipes, all the wonderful tips and tricks. I love the one here about lightly pressing the cookies when they are still warm from the oven. This gave me very uniform, bakery-looking cookies AND helps more of the cinnamon sugar dusting stay on for neater eating. I had one with coffee this morning and they are still delicious on day 4!

    All to say, this is a very good cookie recipe that has been written with the idea of the reader’s success in mind. Thank you again, Sally, for all you do for us.

    1. Thank you for such a kind comment, Melissa! I’m absolutely thrilled that you discovered a new appreciation for snickerdoodles! 🙂

  11. I absolutely love this recipe! I ended up using only 2 & 1/2 cups of flour I also added a hint of nutmeg and one tsp of eggnog and they were delicious!

  12. These cookies are so good – I love to make tiny versions of them as well. But I’m wondering why they’re baked at a higher temperature than most of your cookie recipes!

    1. Hi Laura! You can definitely bake these at 350F like most other cookies recipes, however, the higher the temperature, the less the cookies spread. A higher temperature actually sets the edges of the cookie faster, which prevents excess spread. That’s why these snickerdoodles remain extra thick. 🙂

  13. Could I make these without adding the egg? Any idea if there a replacement I can use? I tried making these last year with the recipe as written – they smelled delicious, but were so gooey (even with quite a bit of additional bake time and leaving them on the baking sheet to set up) I didn’t feel confident the egg was cooked through and worried it might make someone sick. I’ve made dozens of the recipes on your site and love them all, and I don’t ordinarily have that problem. I’d love to make these cookies for my MIL for Christmas, but without the egg if possible. Any suggestions? Thanks!

    1. Hi Erin! Unfortunately, I don’t recommend leaving out the egg. In fact, I recommend adding an addition egg yolk which will help thin out the dough so your cookies spread more and cook more evenly. Feel free to bake them for an extra minute or 2 as well.

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