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! 

one snickerdoodle cookie

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!

Snickerdoodle cookies

stack of snickerdoodle cookies

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.

snickerdoodle cookies on a brown plate

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

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stack of snickerdoodle cookies

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

Description

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 + 1 large egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract

Topping

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

Instructions

  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, egg yolk, 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.

Notes

  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. Extra Egg Yolk: To bring this dough together so it isn’t quite as crumbly use 1 large egg, plus 1 extra large egg yolk. I’ve been doing this recently and the snickerdoodles taste even softer, moister, and richer.
  4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: snickerdoodles

stack of snickerdoodles

282 Comments

  1. This was the best thing I ever made! A huge success and so tasty and so beautiful!! I only have to ask, I found that the cream of tartar left a slight artificial after taste in my mouth (no one else complained) so would that be due to the brand/quality of the one I used, or is cream of tartar always like that? I never had had it before. If I leave it out, will it affect
    The texture? Also, has anyone tried
    A chocolate chip version? I’m thinking of maybe adding some dark chocolate chips next time I make them.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Luiza, We usually use McCormick brand cream of tartar and haven’t had an issue. However you can leave the cream of tartar out or replace with a teaspoon of fresh lemon juice if you wish. Feel free to try these with a half cup of chocolate chips!

  2. Cate Flanagan says:

    These cookies are delicious and AWESOME! I followed the recipe to the letter and they even look like the picture. YAY! The greatest thing about your recipes are all the detailed tips in them! Like how to freeze and is it better to roll them in the topping before you freeze or not? Cream of tartar is required. Those details make so much difference. Also how “many minutes” to leave on cookie sheets and how long they will last in air tight container. Priceless tips that make these recipes really wonderful! The taste of these cookies is better than any snickerdoodle I ever had! Delish!!!!Thank you Sally!!!!

  3. The cookies came out perfect! I followed the recipe to the letter and they were fantastic! I’ll be making them again…and again….and again!! Thank you!

  4. CINNAMON-SUGAR DELICIOUSNESS!!! One question, Sally… yours turned out “thick”, yet mine did not. I am in Utah. Did I need to add/subtract something for elevation? Mine still turned out chewy & delicious!

  5. Hi Sally! I would like to halve this recipe. Can I just use one egg instead of 1/2 of an egg and 1/2 of an egg yolk?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Janie, to make a half batch, crack and whisk one egg, then use half of that whisked egg in the cookie dough. Use any leftover for an omelette, etc!

  6. Sally! Every recipe of yours that I try is amazing. People think I can bake, when all I’m really good at is following your instructions. haha
    I used your gram measurements. I always do. And I just finished the first batch cooling, and they are a hit! They are exactly what I wanted. A quick, soft cookie that hit the sugary spot.
    Thank you again for all your hard work.

  7. I LOVE this recipe! I’ve already made it quite a few times – it’s quick and easy to make. These cookies are a go-to if you’re looking for a quick weeknight dessert if you have people coming over.

  8. First off, the actual recipe is 5 stars, hands down. The instructions however… more like 3. I followed the instructions to a T and the cooking were way over baked and within 5 minutes we’re hard and crunchy… so here’s what I did.. turned the oven to 350, and only let the cookies bake for 8 minutes. Not a second more! The edges weren’t even golden but the cookies weren’t falling apart either. After they cooled they were PERFECT!! The bottoms were the most beautiful light gold and the cookies actually stayed soft and chewy for daaaayyyys. Everyone has been raving about them. So follow the recipe exactly, but change the oven temp and bake time and pull them out even though they don’t seem done! (Unless you like crunchy cookies in which case follow everything normal)

  9. These are the best snickerdoodles I’ve ever had. After sitting out without covering still soft. My dough not crumby at all. I did not press down with a spoon .

  10. I made these cookies this weekend they were great but they didn’t get brown on top, I cooked them at the temp you said and for 10 min, I actually had to cook one batch to 12 min because they were not getting done but still not even brown on top at all??

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Rebecca, How did the cookies taste after they were baked? The cookies themselves don’t get very brown in the oven – the brown in the photos above is more from the cinnamon sugar on top 🙂

  11. Roby Treviño says:

    So good!

  12. Glenda Eve Parkin says:

    With your recipe, I just made the best batch of Snickerdoodles ever. I have looked but could not find any nutrition information. My husband is diabetic, on an insulin pump, and is a strict Carb counter because the number of carbs is what he needs to program into his pump. His diabetes is under excellent control because of this. It allows him to enjoy life such as have an occasional cookie. Is there some way I can get the nutrition information. My husband has asked me to make them again. High praise indeed! Thank you for perfecting a classic cookie.

  13. Hi Sally, just made a batch of your snickerdoodles. Mine was not as fluffy and thick as yours. I followed the recipe to a T, no substitution and weight my dry ingredients. They seem to be still soft and chewy just not thick. Do you think I left the butter out too long? Thanks.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Marinelle, If you butter was too warm the cookies could have spread too much. Room temperature butter is colder than most people think. If you are interested, check out this post: Here’s What Room Temperature Butter Really Means.

  14. Hi Sally! I want to add cookie butter to this recipe to make cookie butter snickerdoodles. I am scared adding cookie butter will make them flat – I want them to be soft and thick like yours. Any advice? Thank you!

    1. Hi Sara, I recommend making these peanut butter cookies instead. Replace the peanut butter with cookie butter, then roll the balls into cinnamon sugar like you do here. Let me know how they turn out!

  15. Good instructions! Good cookie.

  16. In the snickerdoodle recipe says 1 large egg and 1 LARGE egg yolk but in your notes it says 1 large egg plus 1 EXTRA LARGE egg yolk. My question is one large egg and one EXTRA LARGE yolk. Or both large

    1. Hilari @ Sally's Baking Addiction says:

      Hi Linda, so sorry for any confusion! Use one large egg and one large egg yolk. Happy baking!

  17. Boy we sure love these cookies, our only issue is from time to time they come out flat instead of puffy….like no where near needing to be pushed down, just super flat. Any ideas on what would cause that?

    1. Hi Scott! Skip the extra egg yolk. Less moisture makes for a thicker cookie. (And less spread.) Also, make sure your butter isn’t too soft. Here’s everything you need to know about room temperature butter. It’s key!

  18. These were really good! My girlfriend *finally* got the cream of tartar from the store, and I decided to make these. They turned out great! I gave some to my baby niece, and she gave her approval on her aunt’s baking job.

  19. I love these cookies but mine always come out pale compared to yours! Do you happen to know why?

  20. Catherine Manning says:

    Thank you for this recipe, Sally! I’ve been using this recipe for about 3 years now and they always come out perfect and delicious! I also appreciate the ingredients being listed in grams, not just cups. Saves time converting it!

  21. My family loves chocolate chip snickerdoodle cookies. Can I add chocolate chips to this recipe?

    1. Sure! You can beat 1-1.5 cups of chocolate chips into this cookie dough after you combine the wet and dry ingredients.

  22. When mixing dry ingredients is it 1 and 1/2. Teaspoons of cinnamon total and then use another teaspoon for topping

    1. Hi Madeline, use 1 and 1/2 teaspoons in the cookie dough then another 1 teaspoon in the topping.

  23. These cookies are SO good!! I didn’t think I liked snickerdoodles that much but this recipe has changed my mind 🙂

  24. how amuch ingredients would you need to make 5 dozen cookies?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Christine, if following this recipe for snickerdoodles, you would need to 2.5 times this recipe. One batch yields about 24 cookies, so for 60 cookies, you’d need 2.5 batches. I recommend making 3 batches and enjoying any leftovers 🙂 Happy baking!

  25. My son would love these! Do you think they would be sturdy enough to mail to him at college? Thank you so much for all of your AMAZING recipes!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Michelle, Yes they are! Here’s the BEST Way to Ship Cookies.

  26. I just made this tonight and it is fabulous. Super soft and delicate, they look gorgeous, taste delicious. Highly recommend.

  27. So many snickerdoodle recipes are disappointing (bland, flat, tasteless). Not this one! This is the ultimate snickerdoodle recipe, no need to try any others. Soft, puffy, great texture and so delicious! I’ve made these countless times for my son’s soccer team and they’re a favorite. Thank you for a wonderful recipe!

  28. Hi Sally,
    Do you think I can put apple pie filling in these cookies?

    1. Stephanie @ Sally's Baking Addiction says:

      We haven’t tried it but that sounds delicious so please let us know if you do!

  29. These were delish!

  30. Love your site for recipes. I have made the Snickerdoodles 3 times now and the last 2 times they were fairly flat. They were puffed up in the oven, but when I took them out and cooled they turned flat. I have omitted the extra egg yolk as you suggested to another comment and I have watched your video on room temperature butter and how to make sure it is ready. Even though I seem to have done everything right, they are turning out flat – still delicious – but flat. Any recommendations??

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nora, I’m happy to help – it could be a few different things. Make sure you are not over-mixing your cookie dough, which could incorporate too much air. Check to be sure your baking soda is fresh. We find it will lose strength after about 3 months. Also, your cookies may benefit from an extra minute in the oven as it may simply be that the centers are not fully cooked through.

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