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. FANTASTIC recipe  ! 
    I had a craving for these while enjoying the day off and a snow storm keeping us at home. I’m so glad I found your recipe before using the old Betty Crocker recipe.  I will only use your for now on. My kitchen smells absolutely heavenly  

    1. I halved the recipe and used a teaspoon of baking powder and coconut oil instead of the tartar and butter, and they came out pillowy and delicious.

  2. THANK YOU for putting the metric conversions all in one! So refreshing to not have to go look them up…even though I should have them all memorized by now. 

  3. I loved this recipe. I have never made snickerdoodles before but always bought them at the bakery. These turned out perfectly for me. Thank you.

  4. I made this recipe precisely as written and directed (I even measured with an electric scale) and these cookies nearly melted!!! They were not puffy! The are thinner than any cookie I’ve ever made. (I even had a temp gauge in the oven.) I’m disappointed.

  5. Sally you have NEVER failed me! I made these and they are incredible. Followed the recipe exactly and I will never make snickerdoodles any other way. 

  6. I went digging back through the archives for this one, but it was perfect! I made giant palm-sized snickerdoodles out of it (some slight pre-flattening definitely required to make sure they baked evenly) and they turned out beautifully soft, thick, and full of cinnamon. They’ve even converted my husband whose prior opinion of snickerdoodles was “Boring cookie”! Don’t be scared of the amount of flour, snickerdoodles always have a ton of flour in them.

  7. I’ve always wanted to try Snickerdoodles as I just love the name! I found this recipe easy to follow and great tasty results! Will add to my recipe collection – thanks Sally!!! 

  8. After about 10 batches, puffy and flat, I think I figured it out. Don’t over mix the dough when adding the flour. It should be a little crumbly almost. And when shaping the balls, very lightly pack it, don’t squeeze it too tightly. 

  9. My first time making these! I slightly pressed on them before putting them to bake and they came out fluffy and soft. I followed the directions and let them cool for ten minutes before moving them out of baking sheets and when I lightly tore open my cookie, it was beautiful. Not brown, but still cooked perfectly. They were kind of heavy, but still very moist. I might try using a little less flour next time, but overall, very good recipe! Thank you =) I can’t wait to share them! 

  10. A dear friend asked me to pick a recipe I wanted her to make for me, and it was this one! They were delicious, so I decided to make them myself. The first batch just came out of the oven, and they look & smell fantastic!!!! I hope they’re as good as the batch my friend made for me!! Thank you for testing recipes & posting them for everyone and their wicked stepmothers to comment!! 

  11. I am not a big fan of cooking blogs where commenters say “oh, these look so good” or “I am going to make these”, etc. I want to know how the recipe turned out and these comments do NOT help me. Your recipe is now my go to recipe for snickerdoodle cookies!!!  I won “BEST OF SHOW” with another recipe for snickerdoodles at my county fair several years ago. Now that I have found this recipe I will have  to enter it. I love a soft thick cookie and this delivers on that. The extra cinnamon in the batter is an added plus.

  12. I was a little worried about making this batch, because of the lack of chill time and I’m so used to that with my cookie dough… But they were amazing! They spread out beautifully and had the sweetest little cracks in their tops. As for how long they took? No time at all. These are my new go-to, “in a pinch” cookie! Thanks Sally!

  13. My snickerdoodles came out amazing – thank you for the recipe, I will be using it again. However, it took me way more than 25 mins: should have listened to butt telling me using hand held electric mixer in a large bowl is a bad idea! Scraping sugar and butter of the walls, blinds and the kitchen floor took some time and effort. Had to then transfer what’s left into a beaker, mixing all wet ingredients and back to a clean large bowl. Thank God for neuroleptics or else I’d hit through the roof.

    PS: Dearest Sally, chipped nail vanish is a bad idea, particularly if end up mixing dough by hand at the end. Watch out for that paint in your cookies. Xx

  14. These are my son-in-law’s favorite cookie and I want to send them to him while he is deployed in Africa, but it might take a long time for them to reach him. Any idea how long they’d stay fresh?

  15. So delicious!!! Just made these, omitted the tarter as I don’t have any, but these are amazing. Already handed them out to my family and their words were “mmm!!!” and “wow”. I wouldn’t change a thing.

  16. I really like this recipe. My son (14yrs old) is a huge fan of snickerdoodle cookies and my first attempt at snickerdoodle cookies (from another recipe) was less than desireable; they were flat and crispy. These were indeed soft and thick; we followed the recipe to the letter. Next time we will sprinkle cinnamon sugar on the top. Thank for sharing your recipe.

  17. Tried this and accidentally double the butter the first time. They turned out awesome. The next time I did it the recommended way and actually liked it better the first time with the extra butter. Little more “crispy chewy” like I remember snicker doodles being. 

  18. My son loves snicker-doodles and I’ve always had poor luck making them (flat and not crackled). I just got done making your recipe and they turned out perfect – wonderful cinnamon taste, crackled, and did not run at all. This will be my go-to recipe from now on. Thank you for sharing 🙂

  19. Made these exactly as stated and they came out PERFECT!!! This is a wonderful recipe!!! Perfectly light and everything you’d want in a snicker doodle!! Thank you for the recipe!! 

  20. I made these awhile ago but with 2 and a half cups flour and vanilla essence and they turned out beautifully addictive, i think they are best eaten while still hot 🙂 love the recipe so much and can’t wait to make more!

  21. These are amazing! This is my first go at snicker doodles … Any I have had in the past were crispy and harder and not appealing , as we prefer soft and chewy cookies. I made recipe as directed.. Oh I did only put 1.5 tsp of cinnamon in the batter b/c was alittle hesitant to put full amt. My first batch came delicious but we’re flatter than pics of yours and did not have to flatten with spoon. Next batch I added two heaping tablespoons of flour and they came out perfect… Nice and puffy, but just enough that I still did not have to flatten. I know there were lots of comments about too much flour and dry batter but mine was not dry. I spooned and leveled, being careful not to tap down the cup, as I want to do! That must be the difference..? Anyway my husband loved them… Just the perfect crisp on outside and soft, chewy center. Yum!!

  22. Hi sally!!  I LOVE this cookie recipe,it’s awesome if you need desserts in a time crunch.I’m making a few other types of cookies  of yours for an event this weekend.Anyways,I was wondering if chilling this cookie dough will effect the final product? 
    Thanks for your input!! 
    Have a good day! 

    1. Hi Jennifer! Chilling the cookie dough is ok, but make sure you let it sit out at room temperature for a little before rolling/baking. The cookies won’t spread much if the dough is too cold.

  23. Hi Sally! These cookies are amazing! The only thing is mine flattened out quite a bit. I’m wondering if you have any insight as to why mine didn’t stay as puffy as yours. Thanks so much! 

    1. Kara, I don’t know if this is the problem or not, but I have found the differences in cookie outcomes to be greatly influenced by which type of flour you use. For cookies I always use regular bleached all-purpose. Unbleached changes the texture. I use unbleached for breads if not specifically told to use bread flour.

      Also, in the years past our mothers and grandmothers had to sift flour. Unless specifically stated in a recipe I do not spoon and level into my measuring cups. I give the bucket of flour a stir, then scoop and level. That’s why some recipes give their measurements in ounces or grams when the recipe must have exact amounts to come out right because the way one measures can greatly change the volume of flour which changes the weight.

      If your oven is set, for example, to 350° but is really only baking at 325 it gives the cookies more time to spread before the outside gets baked enough to help the cookie keep it shape. My old oven had to have a thermometer placed inside. I’d check and see that it was too low at 325 and bump it up by 25 degrees only to return to check it and see it had gone down to 300! Thankfully, that oven is buried and a new one thrives in my kitchen.

      Hope that’s helpful!

  24. Hi Sally!! I made these cookies and they were SO yummy! They came out of the oven so thick and beautiful, and then they flattened out like a pancake. No problem with spreading. I don’t know what I’m doing wrong! My cookies aaaalways do this, no matter the recipe. Help please!! <3

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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