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

386 Comments

  1. Jeannine DiBart says:

    I made these the other day for my son’s preschool class and they were gone in a flash!! Parents and kids loved them!!! (as did my family:) One strange thing- they came out of the oven puffy and gorgeous but deflated a bit upon cooling. so strange! But still absolutely delicious and with wonderful texture. Thanks!

  2. This has become my sister’s go-to snickerdoodle recipe. Thanks for posting!

  3. My church is having Bible School this week and I am one of ten that make up the kitchen crew. I baked the soft and thick snickerdoodles for the kitchen crew and adult Bible school workers yesterday and they were a hit. I referred everyone to your blog !

    Kathy

  4. These were A-MAZING. I had to hide a few of them for myself for the next day because the rest were eaten within minutes of them coming out of the oven!

    1. Sarah, I’m so glad that you like them! They are a favorite for sure.

  5. I made these for an “afternoon tea” party, and they were honestly the best cookies I have ever made! They looked EXACTLY like the ones in the pictures, which almost never happens for me, yet the recipe was so easy and fast. I am in awe of cream of tartar’s (and your) magic powers. 🙂

  6. I make my snickerdoodles and top them with Nutella and a sliced almond…YUMMY my kids LOVE IT 🙂

  7. Okay, so I made these cookies. Twice. The first time I only added on stick of butter, on accident. How? I’m not sure. Anyway, they STILL turned out delicious. I made them again today, even without a blender, and they were like christmas morning in one bite. I’m officially addicted. Sally’s baking FTW

  8. Made your Snickerdoodles today, after my son requested Snickerdoodles be shipped to him for his 22nd birthday. Your Snickerdoodles are AWESOME! Your recipe is now my “go to” Snickerdoodles recipe. Thanks!

    1. Hi Dawn! That is so great. It’s my favorite snickerdoodle recipe! So sweet of you to send them to your son. Happy bday to him!

  9. Made these last night–soft and chewy to the max!!! You are the bomb!

    1. Thanks Jill! These are my favorite snickerdoodles. Yum!

  10. Hello Sally! I made these today and guess what? I had never had or heard of snickerdoodles before…Oh what I have been missing..They turned out so thick and soft and they taste amazing!! I also love the fact that you don’t need to refrigerate the dough, it makes it so much easier!!! But seriously, these cookies…wow! I will bring them with me tomorrow when I go visit my parents in Italy, they have to try them!!! Thanks for the recipe, hope you have a great day! 🙂

  11. These came out awesome! So glad i found your recipe before I started baking today. So yummy and soft! Thank you!

    1. Woohoo! Happy you enjoyed them Jennifer.

  12. Thank you for so many fabulous recipes! These were a hit at our back to school bash. I was about to pick up a box of Churros for our Fiesta but was inspired last second to make these little wonders!!! Adults and children gobbled them up. Thank goodness I doubled the recipe as they were everyone’s first choice amongst many pot luck deserts. Yay for you!!!

    1. So happy these snickerdoodles were a huge hit, Ginger! Always so glad to hear that. My favorite snickerdoodle recipe ever (I double the recipe sometimes too). Thanks so much for reporting back!

  13. These are the best snickerdoodles I have ever put in my mouth! I love how they are rich and buttery instead of just really sweet. I am throwing out my old recipe. 🙂

    1. THey’re definitely buttery. Happy you love them Shelli!

  14. Greetings from Diomede! Wanted to check in and say thanks for the recipe!

  15. I sent these to Germany, Iraq and Afghanistan last week. They all arrived safely and I was told they were still soft. In all three cases. That is saying something for the Sandbox.

    In one case, there were a couple smashed in the bottom, but he told me not to worry, he was going to put them in a bowl with milk and make them breakfast.

    I am not going to lose this one. It is AMAZING. And the boys in Germany asked my son when his mom was sending more…

    1. That sounds like an AMAZING breakfast, Sarah! Haha right up my alley. Delicious. I am so glad these cookies made it all over the world and are still so delicious. I certainly love this recipe! Thanks so much for reporting back. I appreciate it.

  16. Crissy Marquez says:

    Hello Sally,

    I was in search of a snickerdoodles cookie recipe and happened to stumble on your site. Snickerdoodles are such a simple recipe, but I never really got the cookies right. I just wanted to say a HUGE thank you for this recipe. I am without baking sheets and had to use mini muffin pans… they came out just perfect! Thank you again. =)

  17. Snickerdoodles are my boyfriend’s favorite, so I made him these for his birthday. He loved them! They were fantastic and turned out perfectly! Thanks for the great recipe!

    1. You’re welcome Emily! Happy he enjoyed them. And I hope you got to taste one too!

  18. These are fabulous. I love snickerdoodles, but hate how hard they get. After trying your chocolate chip recipe a few weeks ago, and it being a huge hit, I decided to make these. And OH MY! My husband stopped in just as I was moving them to the cooling rack. I think he had 4 before he headed back out the door for work. My 3 year old picked out your funfetti sugar cookies for us to try next week!

    1. Kari, I’m happy you are loving my cookie recipes so far! And I love how soft these are. Very different from traditional “hard” snickerdoodle cookie recipes. Enjoy those funfetti cookies! Kids always love them.

  19. These look perfect!! ive been searching for a great recipe for these and im so excited to make them 🙂 this recipe though how many in one batch???

    1. Hi Marie, the recipe yield is written in the recipe. Enjoy!

  20. Down here in Australia, snicker doodles don’t really exist but what could be better than sugar and cinnamon?!?

    Made the recipe today – the dough was quite crumbly and they needed longer in my oven (brand new but always needs longer) but the result is awesome. Taking them to work tomorrow. Just awesome! Thanks!

  21. I’m new to blogging and recently (today) used your recipe on my blog. My first food recipe! I love these snickerdoodles and can’t say enough about them. Maybe one day you’ll send someone to my blog for a recipe 🙂 A girl can dream 🙂

    1. That is so exciting! Congrats on your new blog. I’m so happy you baked these cookies and shared them on your blog. Thank you Shauna!

  22. I loooovvvveeee these cookies. I’m not a baker at all (trust me) because I’m kind of known for screwing up recipes… but these were ah-mazing! My family loved them and I can’t wait to make more 🙂

  23. I made these vegan and they were so good! I used Earth Balance’s vegan buttery sticks (I know, it’s not butter but that’s OK, really, it is), vegan sugar and tofu for the egg. I’ve been baking since I was a kid and baking vegan for the past 24 years so I am pretty good at veganizing cookies but it’s always an adventure when you try a new recipe for the first time but these came out nice and soft, which is how we like homemade cookies in our home. I will add these to our Christmas cookie list. 🙂

  24. 3 words for this recipe:
    UH MAY ZING!!!! THE BEST snickerdoodles EVER!!!! I love the extra cinnamon in the recipe (besides what is in the topping). A HUGE hit with everyone.

  25. Really happy these have such a unique name- I remembered they were on your site but being able to search for ‘snickerdoodle pillows’ led me straight here! I plan on making these for Christmas giftboxes, the comments on them are really boosting my confidence in my ability to make them right the first try! I really like your recipes, they’re so nice. c:

  26. Hi Sally,
    I just wanted to tell you that I love your recipes so much. Beautifully puffy and absolutely delicious. (Gosh, the smell of cinnamon and sugar lingering on your hands? Divine!) You made me obsessed with puffy cookies.
    Thank you so so very much. I will continue to adore and use your brilliant recipes in the future.
    P.S. That CCC recipe? Heavenly. Perfect. Divine. <3

    1. Hi Grace! Very happy you love these snickerdoodles. And yes, they are the epitome of “puff” 🙂 Thanks for taking the time to report back.

  27. Sally,I made these snickerdoodles today and I have a question about step 5. Is it really suppose to be 1.5-2 TABLEspoons of dough or is it suppose to be TEAspoon? I made it with TABLEspoons and they came out huge, still yummy but they arent fluffy. So i was just wondering if its supposed to be TEAspoons? Thanks!!!

    1. Yep, 1.5-2 Tablespoons of dough. Sometimes I use my 1 Tablespoon scoop too. Anywhere from 1-2 Tablespoons of dough for these. I’m sorry yours weren’t fluffy or thick, Shannon. Maybe you could try to chill the cookie dough? That always helps prevent spreading, though I’ve never had to chill this dough before because it’s quite crumbly.

      1. If it helps…. The first time I baked mine, I measured out about 1.5 tablespoons, and they were more flat then fluffy and thick. The second and third time around I measured out 2 tablespoons and they developed the “fluffy-ness” you may be looking for. =]

        Happy Baking!

      2. Perfect, thanks Danielle!

  28. Well I must have been living under an Australian rock my whole life because I’d never even heard of a ‘snickerdoodle’ until I saw your Facebook post recently (trust me the mind boggled for a second when I saw the name lol). They are amazing!! Can’t wait to try some more of your recipes. Well done!!

    1. The name “snickerdoodle” is the best part. 😉 So happy you loved them Sharon!

  29. Delicious, Sally!!! Thanks for doing all the legwork and finding the recipe! Taking these to a snickerdoodle fan, so she will be the test! Thank you!

  30. I just got finished making these – they look EXACTLY like the pictures!!

    They’re thick and golden and crusty on the outside and fluffy and chewy on the inside. I followed the recipe exactly and came up with exactly 2 dozen (LARGE!) cookies.

    I’ll be away at college on my mom’s birthday coming up this week, so I can’t wait to wrap these up and send her some of her favorite cookies as a surprise.

    Can’t wait to try some of your other recipes!

    1. Hey Katie! That’s fantastic. So happy you tried these cookies and loved them! I have a feeling your mom will just love them too. Thank you for reporting back!

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