Soft & Thick Snickerdoodles

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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

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 cookie recipe

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

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

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

Slow cooker hot chocolate on

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! 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, 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 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.

Make ahead tip: 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.

Recipe Notes:

  1. Cream of tartar is required for this recipe. Please see the text of the post for more information.

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  1. These were PERFECT!- I was out of butter but really wanted snickerdoodles so I used shortning and it worked perfectly. The timing, flour amounts just everything worked out great! Will make again for sure!

  2. Absolutely the best cookies I have ever had. I have never seen homemade cookies this good before and so easy to make! Thank you for this amazing recipe! 

  3. These were awesome!! I made them last Christmas too.  My 1st attempt using a different recipe the year before…well l’ll just say I could have used them as hockey pucks.  These were chewy … even a few I mistakenly left out overnight. I love my cookies made with only butter…don’t care for Crisco which is in some other snickerdoodle recipes.  Thank you, thank you, thank you, for this yummy recipe!!

  4. Thank YOU for this recipe!!! These are not only the best snickerdoodles I’ve ever made but they are  BEST I’ve ever eaten!! And they were so easy to make!! I think your flour measuring advice helped to make them sooooooo irresistibly scrumptious!! (I might hate you after I weigh myself next week but for now…)
    Thank you!!!!!! 

  5. I have made these a number of times & they get better every time. It is also a battle to stop everyone eating the dough!!! I would like to try chocolate ones. Could i substitute some flour with cocoa? Also thinking of adding a touch of orange zest. Thanks for a wonderful recipe.

  6. Thanks for the awesome recipe…I needed way more than 25 minutes but wow – worth the time anyhow. They are delicious!

  7. Wow! I had some cinnamon chips handy so reduced the sugar by 1/3 cup and added the chips. No exaggeration- the best cookie ever. Thank you Sally!

  8. Hey Sally!

    I am totally shocked because this is the first time I’ve used a recipe of yours and had it NOT turn out as yours did… the only differences in my cookies were that I used scraped vanilla bean instead of extract, and I used Kerrygold butter instead of my typical supermarket butter, which has about 5-7% higher butterfat content/water ratio… 

    My cookies were pretty flat. They are still very soft and chewy (thank goodness!) but yes, pretty flat. 

    I didn’t even think about the difference in butter and vanilla making that large of a change to the cookie, but do you suppose that is really what did it? I’m also wondering if perhaps my oven temperature is off, and I definitely want to get an oven thermometer. Where did you get yours? I’ve looked at Target, Walmart- I can’t find one that can stay in the oven to gauge temp! 

    Thanks in advance for the delicious recipes and advice. 

  9. I make snicker doodles every year for the holidays, and this year I decided to try this recipe. I’m so glad I did! They are excellent and I have a new go-to for this favourite, now! 

  10. Just made these tonight for the assortment of cookies I’m giving as Christmas gifts and they turned out amazing! I had made another snickerdoodles recipe this morning and safe to say I could’ve played hockey or seriously injured someone with them. They were incredibly hard despite having baked them for the lowest recommened time and somewhat bland HOWEVER THESE snickerdoodles were amazing. They were light, soft and fluffly and the taste in fantastic. They are full of cinnamon flavour and with the mass amount of cinnamon sugar that I sprinkled on top, they were awesome! Definitely a thumbs up for this recipe and will return to this next time

  11. Just finished a batch! The flavor is terrific but they are crunchy, not chewy. I followed the recipe exactly…oh well. Crunchy flavorful deliciousness…it’s all good. 

  12. Hi!! I just made these cookies and they are Delish! I do have a question though. I made them exactly according to the recipe and when I pulled them out of the oven they flattened. Is there something that I might of have done wrong? I used baking soda and cream of tartar. thank you!


  13. I just made these on Christmas Eve, and they turned out really dense and hard. They’re edible and taste good, but they taste like I used too much flour. Maybe it’s because I have the AC on in December due to it being humid and 80 degrees outside? I think I’m going to use only 2.5 cups of flour next time. We think Santa will love them anyway! Thanks for the recipe!

  14. This was the first time I ever made and/or tasted snickerdoodles. Their texture is perfect and they smell heavenly, but they have a strong acidic aftertaste… Is this the way they’re meant to be? Could it be because of the cream of tartar?

  15. A little disappointed. I’m not sure what went wrong,  but the taste was off, and the cookies turned hard an hour after they came out of the oven. 

  16.   These where not the  best cookies that I tried but, I followed all the directions!  Thanks anyways for the recipe I sort of enjoyed making it

  17. I made these cookies last night,  exactly per the directions and had to throw the whole batch away. The 2 teaspoons of tarter ( I’m assuming) made them taste AWFUL!!! What a waste of ingredients!!!! VERY disappointed! 

  18. Made these on Tuesday and they’re a huge hit in my house! I’m not a snickerdoodle fan, but these are delicious! Will be making these again.

  19. I made them but i did not have cream of tartar but i found a 1/2 teaspoon of baking soda you add one teaspoon of lemon juice and distilled white vinegar. They came out fine 

  20. They just came out of the oven.  First time making this recipe.  I thought the 3 cups of flour with one egg would be dry but made them per your instructions.   They went in as a ball and came out as a ball.  They smell wonderful, but I next time I will use 2.5 cups of flour like the other comment I read.  I wouldn’t  use  another egg.  I spooned the  flour in and used the correct amount of soda and tartar, so it has to be the flour.  Even tasted like too much flour.  I won’t give up yet on this recipe.  Sorry, I never leave negative comments, but I am disappointed I wasted the last butter I had.  

  21. Thank you Sally for sharing this recipe. I followed your instructions exactly and the cookies came out delicious! I even froze them for a month followed by baking them and they came out wonderful. My mom loves these cookies with a cup of tea. Thank you! 

  22. This is the BEST snicker doodle recipe ever!  Thank you for sharing; this is now a family favorite. I have to make them for the Super Bowl today.

  23. Okay, I tried a bite of one because I was scared of the flour/ cream of tar tar comments. 
    Keep in mind that there is some obfuscation of the original flavor because of the butter I used, but the flour was fine, the cream of tar tar makes a little bit of a tart flavor but it gives a round and full flavor and is not overpowering if you put enough sugar on it the softness of the cookie really plays into this marriage. I noticed in the comments that some ones cookies got too hard, they were baked too long the time and size of the cookies I made in my oven worked awesome. 

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