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 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 cookie recipe

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

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

Slow cooker hot chocolate on sallysbakingaddiction.com

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.

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, at room temperature
  • 2 teaspoons pure vanilla extract

Topping

  • 1/3 cup (70g) granulated sugar
  • 1 teaspoon ground cinnamon

Directions:

  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 11-12 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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620 Comments

All Comments

  1. 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.

  2. 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.

  3. 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.

    1. Hi Taylor! You can, yes, but I recommend freezing the cookie dough balls 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.

  4. Hi there! I love your recipe for snickerdoodles, but I’d like to add some cardamom to the recipe. How much would you suggest, and should it be in the dough or the topping?

  5. Do I need to put the cinnamon in the recipe or can I just roll the dough in the sugar and cinnamon mixture? I think it would be too much cinnamon for my taste. Please let me know. I did see in one of the comments, that it did need to be included, however I would like to hear that from you. I am also using gluten free all purpose flour, as I have celiac disease, I hope this will not interfere in the recipe at all. I have found in other recipes, I can substitute gluten free flour for wheat flour in any of the recipes I have used.

    Thank you for your help.

    1. Hi Darlene! You can definitely leave out the extra cinnamon in the cookies themselves. You’ll just lose a little of the cinnamon flavor, but there’s still plenty with the cinnamon sugar coating.

  6. These were perfect! Snickerdoodles should not have brown sugar in them. These are the traditional, light, fluffy, delicious cookie!

  7. Hi!
    I’m making these and your PB blossoms for my sister’s wedding. Is it best to triple the recipe or should I make the cookie dough three separate times?

    thanks!
    Lidnsay

  8. Dying to make these! Would 1:1 gluten free flour change the result at all? Would using all coconut sugar change the result? Thanks!

  9. We love snickerdoodles in our house! I mixed these up using an electric mixer according to directions and found that my dough was crumbly and dry. I went ahead and cooked a small batch to see what happened, and they were dry. I added another egg to my dough and they turned out awesome!

  10. I used a size #50 scoop and baked these at 190ºC with the fan on. The cookies started falling at 8 minutes while in the oven , so I removed them. They were already browning… any idea what I could have done wrong and why they didn’t come out puffy?

      1. Thank you for the reply Sally! No, I didn’t change anything and I even followed your weight measurements… about what temperature is the perfect butter temperature?

  11. I made snickerdoodles again yesterday and for the second time they were “flat as a flitter”. Please help. Thanks!

  12. Thanks to you I made snickerdoodles for the first time in almost 40 years!!! I still remember the last time I made snickerdoodles. I was in an apartment in West Virginia (circa 1977) and I made up some dough. When I baked the first sheet, they all ran together into one big flat pancake. I never did figure out what I did wrong, and I swore off making them from then on. I just baked up your recipe this morning (I made the dough a day or 2 ago) and they are soft and sweet and cinnamon-y and yummy!!! Thx so much, I’m glad to get these cookies back into my rotation!

    1. Hi Allyson! I’d love to help. Did you change anything in the recipe or ingredients? When cookies spread too much or fall flat, it typically means that the butter you began with is too soft. Here are some more cookie tips to help prevent excess spreading: https://sallysbakingaddiction.com/5-tips-improve-next-batch-cookies/

      Try chilling this cookie dough for 1 hour– though I never do, it sounds like the time in the fridge will help your batch stay thick and puffy.

  13. Sally!!! I made these today and I had a Eureka!! Moment. I don’t have to look further for a snickerdoodle recipe!! These are THE bomb!! I love them. They’re soft and puffy and cinnamony and delicious. Thanks so much!! And you’ve made it so we don’t have to chill the dough. Great job!

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Reviews

  1. These were perfect! Snickerdoodles should not have brown sugar in them. These are the traditional, light, fluffy, delicious cookie!

  2. Sally!!! I made these today and I had a Eureka!! Moment. I don’t have to look further for a snickerdoodle recipe!! These are THE bomb!! I love them. They’re soft and puffy and cinnamony and delicious. Thanks so much!! And you’ve made it so we don’t have to chill the dough. Great job!

Questions

  1. 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.

    1. Hi Taylor! You can, yes, but I recommend freezing the cookie dough balls 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.

  2. Hi there! I love your recipe for snickerdoodles, but I’d like to add some cardamom to the recipe. How much would you suggest, and should it be in the dough or the topping?

  3. Do I need to put the cinnamon in the recipe or can I just roll the dough in the sugar and cinnamon mixture? I think it would be too much cinnamon for my taste. Please let me know. I did see in one of the comments, that it did need to be included, however I would like to hear that from you. I am also using gluten free all purpose flour, as I have celiac disease, I hope this will not interfere in the recipe at all. I have found in other recipes, I can substitute gluten free flour for wheat flour in any of the recipes I have used.

    Thank you for your help.

    1. Hi Darlene! You can definitely leave out the extra cinnamon in the cookies themselves. You’ll just lose a little of the cinnamon flavor, but there’s still plenty with the cinnamon sugar coating.

  4. Hi!
    I’m making these and your PB blossoms for my sister’s wedding. Is it best to triple the recipe or should I make the cookie dough three separate times?

    thanks!
    Lidnsay

  5. I used a size #50 scoop and baked these at 190ºC with the fan on. The cookies started falling at 8 minutes while in the oven , so I removed them. They were already browning… any idea what I could have done wrong and why they didn’t come out puffy?

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