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

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

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

Snickerdoodles Recipe Video

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

And are you craving cake? Here’s my snickerdoodle cake recipe.

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

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, 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.


  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. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: snickerdoodles


  1. I just made these for a bbq today. They turned out perfect. I added cocoa and cayenne pepper to half the sugar mixture to make it a little extra fun. Thank you! Your site is my bible for baking needs.

  2. Sally, if I wanted to turn these into cookie bars and press the dough into a 9×13-inch pan, should I 1.5x or double the recipe, or use as is? I would like the bars to be pretty thick…and how long would you estimate the bake time to be (same oven temperature I presume)? I was thinking of covering them with homemade caramel sauce for an extra special treat 🙂 Also, to be aure they are soft and thick instead of crispy, would you suggest adding a teaspoon or two of cornstarch to the dough? Thanks, Sally!

    1. Hi Erin! Happy to help. I recommend 1.5x the recipe for a nice thick batch of snickerdoodle cookie bars. No need to add cornstarch as the bars would be pretty soft as is. (However, feel free to add 1 teaspoon of cornstarch with the dry ingredients if desired.) Same oven temperature. The bake time will be about 35 minutes, but that’s just as estimate. Keep your eye on them.

  3. I am a cinnamon lover and can’t believe I have never made Snickerdoodles! These are my new favorite cookie! They came out perfectly, big, soft, thick and so much cinnamon flavor! Says later, there’s only a few left and they’re still soft & yummy! This recipe is a keeper!

      1. ‍♀️ Thank you! I didnt even think to look to see if you had a pumpkin snickerdoodle recipe!
        I love your blog and have made many of your recipes and they always turn out amazing! So thank you

  4. Hi! I need 3 batches of these to give to our teachers at my son’s school. Will they turn out the same if I triple the recipe or would it be better to make 3 separate batches? Thanks for your help!

    1. Hi Heather! For best taste and texture, I always recommend making separate batches. Doubling is OK for these, but tripling could affect the final result.

  5. Great cookies! I followed the recipe exactly even after reading all the reviews of a crumbly dough. It did look crumbly at first but I just scraped the bowl down as instructed and it combined beautifully. Super tasty and easy cookie recipe, will definitely be making it onto my cookie plates this year!

  6. I made this recipe it tastes great! HOWEVER while making the batter I felt that it was too crumbly that i couldn’t even make them into balls and put on a tray so i added one more egg and the consistency was SO MUCH BETTER. On the tray I placed small balls and they ended up spreading I did not make them so small but smaller than the rest. The bigger balls didn’t flatten out as much. Also the snickerdoodles are veryyyyyy soft when they come out of the over so its kinda hard to tell if its ready but u just need to carefully check to see if the bottom is brown. The cookies came out crumbly but HARDEN AS THE COOL to where you can pick them up without crumbling. VERY GREAT RECIPE THANK YOU!

  7. I made these over the weekend and they turned out perfectly! I did have a bit of trouble mixing the last of the flour mixture in. I have a hand mixer and it was not up for the challenge. So I used a wooden spoon and then my hands to get the dough together, and it seemed to work out in the end. One of these days maybe I’ll finally get a stand mixer!

  8. I have made snickerdoodles before. They have been good. But they were not *this* good. Once again, Sally, you show why I always choose your recipe over anyone else’s!

  9. Made these today and they are absolutely the best snickerdoodle I’ve ever made. Thank you Sally for another terrific recipe…your recipes never disappoint!

  10. Sally;
    Hi,I just copied down your soft&thick snickerdoodles recipe and I love the picture of your cookies.
    Is there a possibility that your snickerdoodle cookies can be made with swerve granules instead of sugar?I am a diabetic so regular sugar is very limited that I can use in recipes.I use stevia powder and liquid,agave,swerve products in my baking recipes.

  11. Hello Sally! I made these snickerdoodle cookies this afternoon and they came out absolutely delicious! I know I can always count on your recipes. Though, these cookies did not come out as beautifully golden brown on top as yours seem to have, and some cinnamon specks turned dark, almost black. Any insights as to why? Again, they are delicious, I’m just envious of how incredible yours look.

    1. Hi Alison! I’m wondering if your oven temperature is off– it’s odd the cinnamon would turn black and the cookies wouldn’t turn brown. You can also try lowering your oven rack, too. I’m glad you still enjoy how they taste!

    2. This happened to me 1 X. Be sure the flour is completely mixed in WITHOUT over mixing. Be super sure your butter is at room temp AND softened( not melted though) The possible reason you got burnt cinnamon specks is there was a speck of butter on the outside of the cookie, and clung to the cinnamon. Then the butter burnt a little . Just a guess. Try getting 1 or 2 oven thermometers and test your oven as Sally suggested.

      1. I just made these using gluten free flour! They work pretty well but definitely take longer to bake. After 10 minutes mine were still very pale and raw but around five minutes longer seemed to work pretty well! I used the Bob’s Red Mill 1 to 1 baking flour.

      2. Thanks, Erika for posting about using gf flour! 🙂 Sally– your recipes are always fantastic! I check your website first when making something new! Time to purchase your books! Thank you!

  12. Hi! I apologize if this question was already asked, but I can’t read through all the comments. Can this recipe be doubled?

  13. I know that you recommend not freezing the dough with the topping, but is it okay to chill it for a few hours with the topping?

  14. Saw this on your Instagram and had to try them after reading all the comments! These are the best snickerdoodles. Great flavor and very soft! We’re making another batch today! Thanks Sally!

  15. Good morning Sally!
    I’ve made your delicious snickerdoodles so many times before and they are a hit! Somehow this morning I got a little scatter brain and used two eggs instead of one.
    Will the cookies still come out good?

    Your recipes are much appreciated

    1. Hi Ana, If the dough is already made, go ahead and bake one to test it out! They will likely spread more from having more liquid and will be a bit different in texture.

      1. Hey sally. Your recipes never disappoint. Literally only trust your recipes! I use them religiously.

        Although the taste was gorgeous, my cookies turned out completely flat, why is that?

  16. These are the best snickerdoodles I have ever made or eaten! Crisp outside and soft inside. Thank you, Sally, so much for your delicious recipes!

    1. I just made these and 1 egg is not enough. The dough was SO dry with one, so I added another and everything came out fine. 🙂

      1. Thanks for sharing this suggestion! This is the second time trying this recipe. Both times it came out way too dry. The second egg fixed it!

  17. I did not grow up with Snickerdoodles so really don’t have a basis to judge them on but I must say… these are the best I’ve ever made! I have made different recipes over the last 5 or 6 holiday seasons and while the family loves them (as they do every homemade cookie :D), Snickerdoodles, for me, have always seemed a little lackluster. Like, what’s all the fuss about? There were always cookies I’d rather have instead.

    So, thank you, thank you, thank you, Sally, for really great recipes, all the wonderful tips and tricks. I love the one here about lightly pressing the cookies when they are still warm from the oven. This gave me very uniform, bakery-looking cookies AND helps more of the cinnamon sugar dusting stay on for neater eating. I had one with coffee this morning and they are still delicious on day 4!

    All to say, this is a very good cookie recipe that has been written with the idea of the reader’s success in mind. Thank you again, Sally, for all you do for us.

    1. Thank you for such a kind comment, Melissa! I’m absolutely thrilled that you discovered a new appreciation for snickerdoodles! 🙂

  18. I absolutely love this recipe! I ended up using only 2 & 1/2 cups of flour I also added a hint of nutmeg and one tsp of eggnog and they were delicious!

    1. Debbie, I love the nutmeg and eggnog additions! Did you add these to the batter and sugar mix, respectively, or both to the batter? I’m thinking about adding spice to the batter to get more of a chai flavor, but don’t want to overdo it. Maybe this is the answer! The texture of flavor of the cookies was fabulous, just trying to up the chai factor!

  19. These cookies are so good – I love to make tiny versions of them as well. But I’m wondering why they’re baked at a higher temperature than most of your cookie recipes!

    1. Hi Laura! You can definitely bake these at 350F like most other cookies recipes, however, the higher the temperature, the less the cookies spread. A higher temperature actually sets the edges of the cookie faster, which prevents excess spread. That’s why these snickerdoodles remain extra thick. 🙂

  20. Could I make these without adding the egg? Any idea if there a replacement I can use? I tried making these last year with the recipe as written – they smelled delicious, but were so gooey (even with quite a bit of additional bake time and leaving them on the baking sheet to set up) I didn’t feel confident the egg was cooked through and worried it might make someone sick. I’ve made dozens of the recipes on your site and love them all, and I don’t ordinarily have that problem. I’d love to make these cookies for my MIL for Christmas, but without the egg if possible. Any suggestions? Thanks!

    1. Hi Erin! Unfortunately, I don’t recommend leaving out the egg. In fact, I recommend adding an addition egg yolk which will help thin out the dough so your cookies spread more and cook more evenly. Feel free to bake them for an extra minute or 2 as well.

  21. Hi Sally. I’m just wondering, is the 1 and 1/3 cup (267g) granulated sugar indicated in the ingredients section just for the cookie dough, or does that include the 1/3 cup needed for the topping? Thanks!

    1. Hi Elizabeth! There is a separate section for the topping. 🙂 1 and 1/3 cup in the dough and 1/3 cup for the topping (with the cinnamon). I hope this helps!

  22. My Snickerdoodles just came out of the oven and they look and taste fantastic. Such an easy and quick recipe! Don’t know why I waited so long to try this recipe!

  23. almost a 5 star, but I am not a good baker so I am certain it is my fault. they taste really good but came out very tiny they didn’t spread at all. i bet i had too much flour. flavor is spot on, texture is pretty good just look more like snowball cookies instead of snickerdoodles.

  24. I just have to say I spent some time searching for a recipe and when I came across this one I was surprised that you didn’t have to use shorting. It was a must try and my goodness am I thankful I did! These are the best cookies I have eaten/made. Thank you so so much for sharing. My husband and kids looooved them. Definitely a keeper for my book.

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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