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

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

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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 + 1 large egg yolk, 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, 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.


  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


  1. 🙂

  2. Lorri Nelson says:

    Just made these on a whim to take to our family. They are just as you said..delicious, super quick and easy. Everyone who tried them is asking for the recipe. These will become a staple at our house. I don’t usually enjoy baking as nothing seems to turn out as it should. Thank you for a great one!

  3. Jill Lindenberg says:

    Snickerdoodles always seem to come out too flat for my liking, so I your title caught my eye. PERFECT! These had more height to them and baked up perfectly! I doubled the recipe and didn’t change a thing. They rolled up nicely, not crumbly and didn’t spread like most do. I used the back of a fork to flatten slightly as the recipe recommended and they turned out beautiful! This will be my go-to Snickerdoodle recipe.

  4. Love this recipe and the cookies turn out great! I have a really dumb question though especially since I’ve made them at least 5 times but I can’t for the life of me remember how I made them in the past. Is there just 1 cup of sugar that goes into the dough and 1/3 cup for the topping or is there 1-1/3 cups in the dough and an additional 1/3 cup for the topping? Same question for the cinnamon.

    1. Hi Melanie, The ingredients are separated out for you. So you add 1 and 1/3 cup granulated sugar to the dough, and then use another 1/3 cup for the topping. I hope this makes sense!

  5. Hi Liz, If you added more than a splash of milk, the excess liquid could have caused them to spread too much. The dough will look thick and somewhat dry but should come together when you roll it into balls.

  6. How do recommend I store the cookies so they keep there freshness ?

  7. My husband loves this recipe. Snickerdoodles are his favorite cookie. Our only complaint is that we don’t seem to get quite as thorough of a coating of the sugar and cinnamon mixture on the outside as with some other recipes. Any tips on how to get a denser overall coating?

    1. I’m so happy he enjoys it, Kat! After I roll the dough balls in cinnamon-sugar topping, I sprinkle extra cinnamon-sugar on top for good measure.

  8. Mary Anna Kanagie says:

    What I did was I rolled them a couple of times in the cinnamon sugar instead of 1 or 2 times

  9. sarah butkos says:

    My cookies turned out great! Thank you sharing the recipe. I did not have cream of tartar so i used white vinegar instead and it worked nicely. If you do this substitution don’t combine white vingear with dry ingredients…I did and it activated the baking soda! no explosion though!! haha

  10. Sean Mason (Rookie Baker) says:

    Could this be made into a cake, similar to the chocolate chip cookie cake or sugar cookie cake?

    1. Definitely. There’s too much dough for a 9-inch cake pan or pie dish. I would try them as bars in a 9×13 inch pan. I’m unsure of the best bake time.

    2. Hi Sally
      Can you freeze the cookies after making them

      1. Stephanie @ Sally's Baking Addiction says:

        Sure can. Freeze the baked cookies for up to 3 months. Thaw overnight in the refrigerator before serving.

      2. Thank you Stephanie

  11. Sean Mason (Rookie Baker) says:

    What if I put it two different 9-inch cake pans? Or should I triple your XL Snicker Doodle Cookie Recipe

    1. That should work. I’m unsure of the best bake time since it will be less dough than the regular chocolate chip cookie cake. Keep a close eye on them.

      1. Sean Mason (Rookie Baker) says:

        Sorry, final comment, do you think tripling or doubling one giant snicker doodle cookie, would be better than using this recipe?

  12. Followed your recipe to a “t.” Family’s literally BEGGING me to make more. Thank you for working to create and share your recipes with us. I’m so glad I signed up for your emails.

  13. Kathryn G. says:

    I made these cookies tonight on a whim, and they turned out WONDERFULLY! So puffy, cinnamon-y and delicious. Thanks for the great recipe!

  14. Always make snickerdoodles with this recipe and I don’t change anything. They taste great and are nice and chewy, but they always flatten everytime.

  15. They turned out perfectly:)

  16. Hello! I followed the recipe (i think) but the cookies came out flat, more like a snap than a thick and fluffy as the recipe says. tasty — bu thin and crunchy. What could i have done wrong?


    1. Hi Nicole, with 3 cups of flour, I’m surprised they spread so much! Make sure your butter is room temperature, not melty in the slightest. Did you change anything at all?

  17. I made these last night and I have NEVER been happier with a batch of cookies! Omg! I’ve only baked cookies from scratch once before but I made these for my boyfriend’s birthday – I just know I’ll be making them a lot more! They turned out perfectly. Texture is heavenly. Thank you!!!

  18. These cookies are phenomenal!

  19. These are so good, we’ve made them several times in the past few months. The name is accurate, they are both “soft” and “thick” and stay that way for several days… if they can last that long.

  20. Hi, I’ve tried this recipe with margarine and it still works well. Thanks for your recipe. However it’s a little sweet to me. So can I substitute granulated sugar with brown sugar (the brown sugar we have is less sweet than granulated sugar)?

    1. Hi Trang, I haven’t tested this recipe using all brown sugar but you can certainly try it. The cookies won’t spread as much, so feel free to slightly reduce the flour too. Let me know how they turn out!

  21. I followed this recipe to a tee. The cookies are soft, moist, and puffy. This is exactly what i was looking for. I will use this recipe again! I did double the recipe because sometimes the batter isn’t all that much, but for this recipe there was no need to double it.

  22. Jean Diehl says:

    Best ever! My cookies are usually good (for family) but not pretty. These look just as pictured and are the best snicker doodles I’ve made! Happy to be sharing them.

  23. These are wonderful! I already made these cookies twice in one month. My mother is a “snickerdoodle snob” and she thought these were perfect!

  24. Hi! I just baked these but they spread out so much. I followed the recipe exactly so I’m not sure what happened ):

    1. Hi Terese, The #1 reason cookies spread too much is that your butter was too warm. Room Temperature Butter is actually colder than you think. You can also visit my post 10 Guaranteed Tips to Prevent Cookies from Spreading for more troubleshooting tips.

  25. I am Gluten Free and it is very hard to find recipes that will work well with gf flour. I tried this recipe and it was amazing. I really suggest this recipe to anyone who is gf. Also it is a good holiday special.

  26. Dr. Aprille Trupiano says:

    I’d rate this a 10 if I could!! I began making snickerdoodles over 30 years ago but quit for over a decade because neither I nor my family liked how flat and hard they got after a half hour after baking. I tried every variation and hack I could but gave up in 2000.

    I made these for my younger brother’s birthday yesterday. He’s been asking for them for months…his favorite cookie since he was little. I was skeptical but the pictures looked good so I thought I’d surprise him and gave it a shot. He had gourmet dinner with lobster, crab and crawfish flown in fresh, gourmet cakes specially made (all of which he appreciated and enjoyed) but NOTHING was raved about more than these cookies!!! NOTHING! My brother was simply in heaven. He ate them hot out of the oven and again half hour later and they were still soft and yummy.

    My family are FOOD SNOBS and will tell you immediately if something is off (we’ve owned restaurants for many years so they’re REALLY picky)…these were the HIT of the day and every single person loved them too. I made nearly 6 dozen and there wasn’t but 5 left at the end of the evening. My 6 year old nephew loved them so much (and saw my brother did too) that he asked if I’d write the recipe down so he could make them for his daddy again. (heart melting)

    Sally, I cannot thank you enough for this recipe. We’re Sicilian and Lebanese and one of my family’s love languages is food. They were so happy to have this favorite childhood sweet treat restored to the dessert table after such a long hiatus. This will go into our family recipe book with YOUR name on it 🙂 (My only curse is now they seriously want me to make them every Sunday since we gather every week for Family Sunday Dinner – “just us” is 22 people. Uh oh…)

    1. I love this review! You can just hear your love and personality bubbling out.

      Making these cookies for the first time for a friend….I didn’t grow up eating these, so they aren’t a favourite of mine…yet.

  27. I love cookies and have my very own oatmeal cream whoopie pies but could never nail snickerdoodles. When all the ingredients were combined I was worried the cookies would be too dense and not moist (I don’t have a hand mixer so it’s often tough to gauge). These are so yummy and fun! I wouldn’t change a thing!

  28. Hi! Do you have any recommendations on how to make the cookie flatter instead of puffier? Thank you for sharing this recipe!

    1. Hi Lily! Feel free to slightly reduce the flour for a little more spread.

  29. Nope. Followed exactly, and like previous reviewer it was sand Not dough. The poster had mentioned don’t use as much flour, then what is the point of a recipe? I have mad a cookie or two in my time. This was the worst. Didn’t cook how it was supposed to. Nope. Wasted ingredients.

    1. Hi Al, thanks for the feedback! Make sure you’re not accidentally over-measuring the flour. I always recommend spooning and leveling. Too much flour means the dough will be dry and heavy. Following this recipe as written, the cookie dough will eventually come together and the warmth of your hands (as you roll each) will bring it together as well. Hopefully you can still use the dough you have.

  30. These came out absolutely amazing! Crazy happy with these! Shopped around and the egg quantity was uniquely low on this recipe. But the statement about the ratio of butter to leavener to flour to egg made me choose this one. I added 1/2t bottled lemon juice, otherwise followed the recipe exactly. Highly recommend!

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