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. Delicious. Worked out perfectly. We used caster/super fine sugar as we didn’t have granulated sugar and it was totally fine!!! Very nice. A huge hit for everyone is on our household. Nice and soft yet chewy which we love! Thank you for sharing your recipe.

  2. Best snickerdoodles recipe I’ve tried, will definitely make this again and again! (:

    1. 2nd time baking by myself. 1st time was AMAZING!! The 2nd is too!!

  3. What temp and how long for a true convection oven?
    Thank you!

    1. Hi Carole, The general rule for a convention is to lower the temperature by 25 degrees. So lower the oven temperature to 350F instead of 375 and also keep your eye on them as they still may bake faster.

  4. Mary Henderson says:

    All I can say is WOW! These cookies are THE BEST I’ve ever tasted. Super easy to make, my 7 year old did it with minimal guidance.

    Any adjustments you’d make if you double the recipe?

  5. Any changes necessary if making a double batch??

    1. You can double this recipe with no changes. Enjoy!

  6. Should have read the comments!! The dough was crumbly and not at all what cookie dough should be so I added a splash of milk … didn’t measure, sorry, but a good splash. Baked for 9 minutes and they were done to perfection- tasted great but had an aftertaste I wasn’t crazy over so I won’t be repeating the recipe. Everyone else that tried them though found them to be delicious

  7. Amazing recipe! I made it for the first time yesterday and they are the most perfect cookies ever. My boyfriend said they were the best cookies he’s ever had, so kudos to the chef!

    If I want to make chocolate snickerdoodles using this recipe, would I need to reduce the amount of flour to compensate? Thinking of maybe 1/4 cup of cocoa powder??

    I searched your blog and didn’t see a chocolate snickerdoodle. Thanks in advance!

    1. Janice Royer says:

      why not add chocolate chips instead of powder…just saying…cheers Janice

  8. These cookies came out AMAZING! I ended up being able to make a LOT of cookies out of the one batter, so I was curious if I could half the ingredients? I was thinking since the recipe only calls for one egg, I could whisk the egg together and weigh it, then portion half of it to use in the recipe.

    1. I’m so happy you enjoyed them, Rachel! Yes you can cut the recipe in half that way 🙂

  9. Okay, I’m giving this recipe 3 stars .
    I followed the recipe to a T! But when it came to rolling the dough, I noticed it was dry and fell apart in my hands . If your dough turns out like this , add 2 tablespoons of butter!!! I did that and they were perfect afterwards .

  10. Amazing snickerdoodles! I don’t know why people are saying the dough was to crumbly my dough came out perfectly! And my cookies were fluffy and soft my kids and husband (and me) almost ate every single one in one night!

    1. if the dough is a little crumbly, work it a couple seconds in your hands to make a ball, size of a ping pong ball.

  11. Gday, i kept reading about snickerdoodles in novels, and we dont have them here, so… i thought have a go. Great biscuits (well we call your cookies, biscuits). Will definitely do them again. Only ever made shortbread before, so thrilled with these. Dough came together brilliantly in my kitchenaid, if i went slowly and kept at it. Scaped a couple of times to make sure everything was there, then it came together and like all good dough came off the mixing bowl. And how can you not love something called snickerdoodles. Thank you, now in my reportaire. .

  12. My dough was quite crumbly and the cookies seemed dry. I like the flavor but the consistency doesn’t seem quite right. I welcome any comments from experts!

    1. Hi Patricia! Did you spoon and level the flour? I find that the slightest increase of flour will dry out these cookies. I recommend spooning and leveling (or weighing) it. Did you add the extra egg yolk? I’ve been swearing by that addition recently.

  13. I’ve never made snickerdoodles before, and these came out delicious! I was low on butter, so I used part butter, part oil and they still came out amazing. Will definitely be making these again.

    1. That’s smart! I’ll keep that in mind if I’m ever in a pinch but I’m still craving snickerdoodles :p

  14. Awesome recipe, made at least 3.5 dozen with mini scoop as my perfect cookie shaper! Once cooled I placed two cookies side by side on plastic wrap, added a drizzle of Carmel Ice Cream Sauce to each cookie, then I Added a mini scoop of Blue Bell Vanilla Icecream to one cookie and sandwiched them together. Plastic wrap and freeze for 1hour! Delicious!

  15. This is my go-to snickerdoodle recipe, they are always a huge hit and come together so quickly and easily. Ran out of vanilla for today’s batch and subbed in rum and I think it really enhanced the flavor! I might make them this way going forward. Thanks for another surefire hit Sally!!

  16. Hi, I just wanted to say thanks for this awesome recipe! Snickerdoodles aren’t a very common thing here in New Zealand, but I wanted to try them after constantly hearing references to them in shows/movies (like Veronica Mars). I came across this recipe about 5 years ago – love it!

    I end up making them a couple of times a year now, for friends or to bring into work, and everyone enjoys them. A friend tends to describe them as donut cookies, with the cinnamon sugar flavor. I have to give most away soon after I have made them though, otherwise I end up eating far too many myself!

  17. These are the best! Made with King Arthur Measure for Measure GF flour and they were soft and fluffy even 4days later ( an unusual feat for GF flour). Great flavor and easy to follow recipe.

  18. This was the best thing I ever made! A huge success and so tasty and so beautiful!! I only have to ask, I found that the cream of tartar left a slight artificial after taste in my mouth (no one else complained) so would that be due to the brand/quality of the one I used, or is cream of tartar always like that? I never had had it before. If I leave it out, will it affect
    The texture? Also, has anyone tried
    A chocolate chip version? I’m thinking of maybe adding some dark chocolate chips next time I make them.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Luiza, We usually use McCormick brand cream of tartar and haven’t had an issue. However you can leave the cream of tartar out or replace with a teaspoon of fresh lemon juice if you wish. Feel free to try these with a half cup of chocolate chips!

  19. Cate Flanagan says:

    These cookies are delicious and AWESOME! I followed the recipe to the letter and they even look like the picture. YAY! The greatest thing about your recipes are all the detailed tips in them! Like how to freeze and is it better to roll them in the topping before you freeze or not? Cream of tartar is required. Those details make so much difference. Also how “many minutes” to leave on cookie sheets and how long they will last in air tight container. Priceless tips that make these recipes really wonderful! The taste of these cookies is better than any snickerdoodle I ever had! Delish!!!!Thank you Sally!!!!

  20. The cookies came out perfect! I followed the recipe to the letter and they were fantastic! I’ll be making them again…and again….and again!! Thank you!

  21. CINNAMON-SUGAR DELICIOUSNESS!!! One question, Sally… yours turned out “thick”, yet mine did not. I am in Utah. Did I need to add/subtract something for elevation? Mine still turned out chewy & delicious!

  22. Hi Sally! I would like to halve this recipe. Can I just use one egg instead of 1/2 of an egg and 1/2 of an egg yolk?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Janie, to make a half batch, crack and whisk one egg, then use half of that whisked egg in the cookie dough. Use any leftover for an omelette, etc!

      1. Thank you!

  23. Sally! Every recipe of yours that I try is amazing. People think I can bake, when all I’m really good at is following your instructions. haha
    I used your gram measurements. I always do. And I just finished the first batch cooling, and they are a hit! They are exactly what I wanted. A quick, soft cookie that hit the sugary spot.
    Thank you again for all your hard work.

  24. I LOVE this recipe! I’ve already made it quite a few times – it’s quick and easy to make. These cookies are a go-to if you’re looking for a quick weeknight dessert if you have people coming over.

  25. First off, the actual recipe is 5 stars, hands down. The instructions however… more like 3. I followed the instructions to a T and the cooking were way over baked and within 5 minutes we’re hard and crunchy… so here’s what I did.. turned the oven to 350, and only let the cookies bake for 8 minutes. Not a second more! The edges weren’t even golden but the cookies weren’t falling apart either. After they cooled they were PERFECT!! The bottoms were the most beautiful light gold and the cookies actually stayed soft and chewy for daaaayyyys. Everyone has been raving about them. So follow the recipe exactly, but change the oven temp and bake time and pull them out even though they don’t seem done! (Unless you like crunchy cookies in which case follow everything normal)

    1. Thank you for this info. I’ll keep this in mind.

    2. mine weren’t crunchy. you may have a hotter oven.

  26. These are the best snickerdoodles I’ve ever had. After sitting out without covering still soft. My dough not crumby at all. I did not press down with a spoon .

  27. I made these cookies this weekend they were great but they didn’t get brown on top, I cooked them at the temp you said and for 10 min, I actually had to cook one batch to 12 min because they were not getting done but still not even brown on top at all??

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Rebecca, How did the cookies taste after they were baked? The cookies themselves don’t get very brown in the oven – the brown in the photos above is more from the cinnamon sugar on top 🙂

      1. REBECCA JONES says:

        They tasted amazing !!! ok i was just wondering if they were supposed to get brown Thanks this recipe is amazing

  28. Roby Treviño says:

    So good!

  29. Glenda Eve Parkin says:

    With your recipe, I just made the best batch of Snickerdoodles ever. I have looked but could not find any nutrition information. My husband is diabetic, on an insulin pump, and is a strict Carb counter because the number of carbs is what he needs to program into his pump. His diabetes is under excellent control because of this. It allows him to enjoy life such as have an occasional cookie. Is there some way I can get the nutrition information. My husband has asked me to make them again. High praise indeed! Thank you for perfecting a classic cookie.

  30. Hi Sally, just made a batch of your snickerdoodles. Mine was not as fluffy and thick as yours. I followed the recipe to a T, no substitution and weight my dry ingredients. They seem to be still soft and chewy just not thick. Do you think I left the butter out too long? Thanks.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Marinelle, If you butter was too warm the cookies could have spread too much. Room temperature butter is colder than most people think. If you are interested, check out this post: Here’s What Room Temperature Butter Really Means.

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