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


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.


  • 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


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


  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


  1. I made these twice and both times they were very dry and crumbly. Followed directions perfectly and made sure not to over cook. Even in the dough stage it seemed dry and didn’t come together well.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Lisa! How are you measuring your flour? Be sure to spoon and level (or measure by weight) for the best results. It sounds like there is too much flour in the cookies with is drying them out. Hope this helps!

      1. hi Lisa, using a digital kitchen scale I weighed 3 cups (spooned and leveled) of flour and it came to well over 375 grams ( I weighed it twice to be sure) , I removed about 1/3 of a cup so perhaps try the recipe with about 2 2/3 cups of flour (if you don’t have a scale)

        My cookies turned out amazing!

  2. My cookies came out perfect! I really loved them, and so did everyone at the wedding shower. I made 2 batches. I did have to cook them 2 more minutes than them recipe to make sure they were done. Also, I used salted butter instead of unsalted. Also, I added an extra teaspoon of cinnamon for the topping mix.
    Otherwise, I followed the rest of the recipe exactly. Came out moist, soft and thick, just like I like.
    Thank you!

  3. The perfect snickerdoodle. Thank you for sharing.

  4. I’m curious, do you recommend trying to make this recipe if we don’t have either type of mixer? Does the speed matter significantly?

    1. Trina @ Sally's Baking Addiction says:

      Hi Emily! Do you have an electric mixer? You can certainly mix it by hand if necessary, but it will take quite a bit of arm muscle! Particularly when it comes to properly creaming the butter and sugars. We find a sturdy wooden spoon works best. Let us know how they turn out for you.

      1. I don’t have any kind of electric mixers, but with my fiancé’s help I was able to cream the butter and sugar just fine. I should have put more cinnamon sugar on my first batch, but all the ones after came out PERFECTLY. This is a use-again recipe for sure. 😀

  5. Excellent cookie recipe and very tasty. I added 1/2 package of white chocolate chips to the recipe and that just gives it more to love!

  6. For some reason, mine came out dry and very cracked on the top like a crinkle cookie. Any suggestions? I felt I had to bake longer than 10 min because the ridges between the cracked didn’t look baked Enough.

  7. I’m Chef Manager at a senior assisted living community…I made these for the monthly birthday party; used your maple buttercream recipe, too (had to tweak that a little); and made snickerdoodle cookie sandwiches. They were a big hit! I’m a huge fan of snickerdoodles…yours is the first recipe I like! Thanks so much! (I had hoped to post a picture of them, but can’t seem to do it) ☹️

    1. Hilari @ Sally's Baking Addiction says:

      Hi Shannon, we’re so happy the cookie sandwiches were such a hit! If you’d like, feel free to send us a photo at [email protected] — we’d love to see it!

  8. Made these for a ladies’ gathering last night, and they were a smash hit! So, so good…and easy. I followed with recipe exactly, with one variation: I didn’t have unsalted butter on hand (and didn’t want to go to the store!), so I used salted. Yes, the cookies looked a little underbaked when I pulled them from the oven after 10 minutes, but I stuck to the recipe and they were perfect. One of the ladies said, “These are crisp on the outside and soft on the inside…exactly what every cookie should be!”

  9. OMG…..I have tried several recipes and this one is perfect!! I’m almost ashamed I let people taste the last recipe I tried I did adjust the oven heat to350 and I add a little cinnadust when they came out of the oven. They are beautiful, delicious and almost gone. I’m taking the last batch out now. THANK YOU

  10. I’ve made this recipe so many times, but they never turn out thick and fluffy like the photo.

    I followed the recipe to a T. First time by measuring, yes I measure the flour by gently spooning it into the measuring cup and leveling off. I’ve also tried measuring by weight. I’ve tried chilling the dough, adjusted the time, changed the temp to 350.

    Every time they come out flat. Tried to read through the comments. So confused why they are all so great. They look nothing like the photos.

    1. Trina @ Sally's Baking Addiction says:

      Hi Jesseca, next time you can try skipping 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!

    2. Mine come out flat if I over cream the eggs and sugar.

  11. These are amazing!! I also like that is uses only butter (no vegetable shortening) – perfect for those who are allergic to soy (like my mom – she loves snickerdoodles).

  12. Consistently delightful once again! Sally’s Baking Addiction recipes are the most reliable ones on the web. Followed the recipe to the letter and the resulting cookies were absolutely perfect. Thick, soft, and the right amount of sweet and cinnamon. Thank you once again.

  13. I just baked a batch of snickerdoodles using your recipe and it came out perfect. It’s as you described and loved by all those who ate them. Looking forward to try more of your recipes.
    Thank you

  14. Love these but could they be baked in a 13×9 pan as bars? What would be the directions for baking?

    1. Michelle @ Sally's Baking Addiction says:

      Hi Lisa, You could try these as bars in a 9×13 inch pan. We are unsure of the best bake time.

  15. Followed the recipe to a T, and these came out perfect! Soft, chewy oh so cinnamony and sugary!! Big hit with my family too

  16. KAROLYN SMITH says:

    Hi Sally,
    On this recipe, is it 1 & 1/3 cup in the cookie mix? And also about the cinnamon, is it 1 & 1/2 teaspoon in the mix? And the topping, of 1/3 cup sugar & 1 teaspoon cinnamon, is that from the cookie recipe or is it separate. I don’t see the word “divided” but I’m still lost.

    1. Trina @ Sally's Baking Addiction says:

      Hi Karolyn! 1 1/3 cup sugar goes into the cookie dough and 1 1/2 tsp cinnamon also goes into the cookie dough. The topping (1/3 cup sugar and 1 tsp cinnamon) is what you roll the dough ball in for step 3. Hope this helps!

  17. These come out so well for me every time! Light and fluffy! I bake mine for about 8 minutes with about tbps of dough per cookie and they are great. Your website is my go to for recipes, they never disappoint!

  18. I loved this recipe! It was easy. I followed the instructions exactly. Well, almost. My cookie scoop is smaller than yours so I got 45 cookies from the recipe.

    I did have a thought that might influence the dryness of the cookies, and that might be if the eggs were not large enough.

    Another thought would be to add a Hershey’s kiss on top, in white or stripe, and call it a snickerdoodles with a kiss! Of course that would mean pressing it in before cooking. Still .. I’m gonna try that next time.

  19. This is my first time making snickerdoodles or should I call them snicker”drool”dles! I’ve only ever had snickerdoodles at potluck etc and they never really impressed me because I always thought they were very flat and hard. THIS recipe is anything but that! So fluffy, so soft! How many am I allowed to eat in one day?! Thanks again for another fabulous recipe.

    1. Lexi @ Sally's Baking Addiction says:

      So glad these snickerdoodles were a success for you, Deirdre!

  20. Scott Meoni-Ridenour says:

    This is an excellent recipe that produces a wonderful cookie! I was hesitant when it said you don’t need to chill the dough, and I was surprised not to see almond extract or brown sugar in the ingredients! My mom’s recipe from her mother (which was passed down from a few generations before that) has both which creates a wonderfully complex yet delightful cookie. This tastes like a fluffed up sugar cookie with cinnamon and sugar on the outside. Not a bad thing! We’ll certainly keep it in our go-to recipes (but will continue to add a teaspoon of almond extract – because, well, snickerdoodles require it!) and it will do when we want snickerdoodles in a pinch (we’re already calling them “snicker-lites.”) If you have a family favourite like we do then by all means keep at it – if you are looking for a very reasonable and wonderful simpler recipe then choose this one. I am quite impressed!

    1. Scott Meoni-Ridenour says:

      Moderator: can you add a rating? I forgot. I really want to give it five stars – it really deserves it!

      1. Trina @ Sally's Baking Addiction says:

        We’re so thrilled you loved this snickerdoodle recipe, Scott! Almond extract sounds like a delicious addition.

  21. I have made these twice with little ones. The first time I added green sprinkles to make them St Patrick’s Day cookies. Yesterday I added spooky sprinkles to make them Halloween cookies. They were a BIG hit (which is why they were requested) both times by 3 little ones.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally