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 are my absolute favorite cookies in the entire world! A co-worker and myself use your website like the holy grail of baking. She tried these first and I loved them so much I did it myself and they’re so addicting! I’m not even a snickerdoodle fan!

  2. I’ve just recently tried snickerdoodle cookies for the first time, and I have to say, considering I had no idea what kind of cookie they even were…they’re divine!!

    I plan to give this recipe a try as soon as I can.

  3. It’s so easy to make and a very nice recipe. It was my first time to bake snickerdoodle and the result was great, I just followed your recipe. My family and my husband’s officemates loved it. Thank you for sharing. By the way, I’m a follower of yours ’cause you share your tips in baking and explains everything important on each recipe.

  4. Hi Sally, I hope you’re still reading comments on this post! The first time I baked these snickerdoodles in January they were divine, exactly as they looked in your pictures. But when I baked them a couple days ago they puffed up then fell completely flat! They still taste good, but I was really craving that soft pillowy texture. Do you have any idea what I might have done wrong? I weighed the flour on a kitchen scale both times, so I don’t think it was that.

  5. I have looked for a puffy snickerdoodle since I did a Dodger charter over the playoffs last year. A woman I worked with brought homemade stuff for the crew and team every day we were home and one thing she made was a puffy snickerdoodle. Of course I’ve made snickerdoodles for many many years but mine are always flat and truthfully lack luster. I’ll try your recipe right now and let you know how it turned out.

  6. Both times I’ve made this recipe, the dough is too dry after mixing so I’ve been adding in a second egg. I was wondering if you had any other recommendations.

    1. I just made them for the first time also!  Was SO mad, I was ready to throw the dough away, because it was so dry  Ended up adding about 4T of milk to it, so we’ll see how they turn out. 

  7. Ugh! Help! I must have made these a dozen times and I still can’t get them to be puffy! They just flatten out into normal sized cookies…still delicious though. No matter what I do nothing works. Help!!!

  8. The last tray is cooling right now.  These are the BEST snicker doodles I have ever made.  The batter is very thick and I mixed the dry into the wet ingredients by hand as I don’t think my wimpy little hand mixer would have survived. My DH wolfed down five of these and even commented how good they are.  Usually there is whining if no chocolate chips are involved, but not this time!  They are soft, puffy, and cinnamony.  Delicious! Thank you for the recipe.

  9. For those whose cookies were flat, I will ask if your cream of tartar and baking soda were fresh, and at what altitude you live.  I lived at 9000 feet before, and learned that baking recipes need to have the amount of leavening agents altered if you live higher than a certain altitude.  This info can be found on your local extension services website.  

    My most recent baking failure was flat hockey puck biscuits, which I attribute to baking powder that had been open for 4-5 months.  Tried the recipe again with fresh and they came out fine.

  10. I would like to make these extra large, using an ice cream scoop. I tried another recipe, but I think it was faulty and there is quite a bit of difference between that one and this one. I am going to try this one instead, but would like to know if there is any considerations I need to make regarding the size I want to do. Thanks!

  11. Hi Sally,
    I would like to know if I did anything wrong, but the cream of tartar has a very strong taste. My cookies are so sour…can I just use the half of it or doe that change everything in the dough?
    Everything else is really good. I like the cinnamon flavor a lot and they came out nice and puffy. Only the sourness of the cream of tartar I don´t like so strong. A little might be good. Thanks, Jana

  12. I came across this during a search for “easy cookie recipes” in hopes of finding something I could make tonight with what I had in the kitchen. Approximately 45 minutes later I had a bunch of the best Snickerdoodles I’ve ever had/made. I’m very pleased with the ease of the recipe, and with the taste, and everything about it. Thank you!

  13. So I need some advice. I first discovered this recipe a few years ago, and it’s my go-to recipe for snickerdoodles. The first few times I made them, they turned out perfect! They looked just like the photos, and tasted amazing for days! However, the last few times I’ve made these it’s been a completely different story, and I’m not sure what I’m doing wrong. I leave the butter out to soften before I begin baking, and I’m sure it’s completely softened. I follow the recipe exactly… I think. The only cold ingredient I add is the egg. In the end, the mixture is still somewhat easy to mix with a spoon and way to sticky to touch with my hands. I can’t roll it in the topping. I’ve tried adding extra flour just to thicken it, but after adding an extra cup, it still didn’t look like “dough.” The first time it happened, I figured I just left something out, or used the wrong proportions on accident. But the last 3 times I’ve made this, it’s turned out the same. It’s driving me nuts, because I know it was perfect before! I sound crazy, right? Anyways… does anyone know what particular step I may be messing up that’s causing the dough not to thicken, or to be too sticky? Any advice will help! I want my perfect snickerdoodles again(:

    1. This happened to me a few times with this recipe. Try only softening the butter slightly and chilling your mixing bowl before you mix. I experienced the same problems as you when my kitchen warmed up, causing the butter in the dough to melt earlier than it should.

  14. I love these cookies my friends literally said they would buy some so I just showed them the recipe so they could make them themselves.

  15. Did this and came out perfect, just like described and looks like the picture! A huge cookie though, so i was wondering if it’ll still work if i made it teaspoon sized? Will it still be pillow-soft? And bake for how many mins and temp?

    1. I made the balls smaller and they were fine. I checked at 10 minutes. I think maybe shave a minute off. Oddly the last pan of them only had 6 on it and it took longer than the rest. Was odd.

  16. I foll0wed the recipe to the T and I ended up with a fluffy but very dry cookie. Perhaps I cooked them too long but I cut the time to 10 minutes and watched for browning.

    1. Hi  Nicole!     
      Check to see if your Oven heats true.    
      Some Ovens are NOT heating at the correct Temperature.   
      Use  an Oven Thermometer to see if your Oven heats exactly what it’s set on.  
      Try that & Post your results!  
      Hope that works. 

  17. Love this recipe!! Hands down the best snickerdoodle recipe I’ve tried 🙂  I also stuffed Nutella into the dough balls and it was aamazing!!

  18. Mine do not look exactly like the above ones but I am very happy with them. My other half never had a snickerdoodle before so he really enjoyed them but then as long as there are cookies in the cookie jars, he is happy.

  19. More like 350 degree oven for 8 minutes. 375 is too high. That’s why my first batch turned out so hard and cracked on the edges.

  20. Hi Sally! These are great. I found the dough to be a *tad* crumbly when it all came together at the end but I was still able to roll pretty nice cookies despite a little cracking. The flavour is perfection. They are just soft and thick enough with a nice amount of chew. The cinnamon/sugar taste is fantastic. We served these with hot apple cider at my fall baby shower and I sent guests home with extra (along with your soft chocolate chip cookies which were perfect). I’ll be making these snickerdoodles again as part of my Christmas baking!

    1. Meee tooo! I ‘m glad to see someone else had a similar problem with crumbling. I found that as I rolled the dough in my hands, the butter softened even more and the dough came together. This tells me that I should have beat the mixture a minute or so longer.

      I think it’s a great cookie recipe, but I find the tartar a bit much.

  21. Hi, I tried this recipe this morning. I had to bake this for atleast 16 minuets or so, because 10 minuets the cookies were still under done. But were not pillowy at all. Taste is good but toooo sweet. Will try again since I love snickerdoodle. Is is ok to reduce the sugar content? Will it effect the flavour? Please advise. Thanks!

  22. I’ve never had snickerdoodles before, but these looked great. LOVED THEM!! So easy to make. I rolled my in Chai spice instead of regular cinnamon sugar. SOOOO GOOOD! Thanks Sally! 

  23. I have always made snickerdoodles the traditional way that has the cinnamon in just the topping. Always a great cookie. This cookie is by far better! I find these cookies to be extremely addictive. The trick is to add every bit of that cinnamon in the batter. Sally, your website is so awesome! Love your recipes!

  24. Love this recipe! Mine have always turned out perfectly! I make my cookies with 1 tablespoon of dough because I prefer a smaller cookie, but otherwise no changes except not flattening them after baking. Thank you for another wonderful Christmas cookie recipe, Sally!

  25. Hi Sally,

    Well done on the new website 🙂 Love it!

    Tell me, can this recipe as well as the peanut butter lover and soft choc chip cookie, be doubles?


  26. These are perfect! I freeze the balls of dough & only bake a few at a time to avoid overeating (at least try to avoid it) and they are delicious.

  27. I followed the recipe exactly but I don’t have a mixer so I had to hand mix everything. The dough was very dry and crumbly for me, almost like brown sugar so I found it difficult to work with and make balls.
    The first tray has come out and I’m hoping they are cooked all the way through. I think I made them a bit in the large size. I sampled one while still warm and it was delicious though.
    Next time I think I’d like a mixer or hand mixer for this recipe. I’m going to read the other comments and see if dough is suppose to be dry and crumbly.

  28. Hi Sally! I love, love, love these snickerdoodles, how soft and puffy they are… but I recently moved to Colorado. And most of my baking recipes don’t work so well at 6400 ft. Do you have any suggestions for how I can get the proper results here? I can’t find a recipe designed for high altitude that makes soft puffy snickerdoodles like yours.

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