Snickerdoodle recipe

If there's one cookie that takes me straight back to being a kid in my mom's kitchen, it's a good soft and thick snickerdoodle. That warm cinnamon sugar smell filling the whole apartment? Nothing beats it. I've been making these for years, and after testing this recipe more times than I can count, I finally nailed the version my whole family goes crazy for.

Jump to:

• Why You Will Like This Recipe
• Ingredients for Soft and Thick Snickerdoodles
• How to Make Soft and Thick Snickerdoodles Step by Step
• Storage and Reheating
• Tips and Variations for Your Snickerdoodles
• Frequently Asked Questions About Soft and Thick Snickerdoodles
• Recipes You May Like
• Time to Bake a Batch of These Snickerdoodles
• Soft and Thick Snickerdoodles

These soft and thick snickerdoodles are puffy, chewy in the center, and coated in the best cinnamon sugar topping. The best part? You don't need to chill the dough. From mixing bowl to cooling rack, you're looking at about 30 minutes. That's it. For a busy weeknight when Alex suddenly remembers he promised to bring cookies to school tomorrow, this recipe is a lifesaver.

I first made these on a rainy Sunday afternoon last fall. Sarah was playing in the living room and wandered into the kitchen when she smelled the cinnamon. She ate three before dinner. Donald, who usually goes for chocolate everything, said these might be his new top pick. That's when I knew this recipe was a keeper.

If you love cinnamon cookies, you should also try my Biscoff Stuffed Snickerdoodles for a fun twist on the classic.

Why You Will Like This Recipe

• No dough chilling needed. You can mix, roll, and bake right away. Perfect when you're short on time.
• Ready in 30 minutes. From start to finish, these cookies come together so fast.
• Soft and puffy texture. These aren't thin and crispy. They stay thick, soft, and chewy for days.
• Simple ingredients. Everything you need is probably already in your pantry right now.
• Kid approved. Both Alex and Sarah ask for these all the time. They're a hit with the whole family.
• Freezer friendly. You can freeze the dough balls and bake them whenever you want fresh cookies.

Ingredients for Soft and Thick Snickerdoodles

For the cookie dough:

• 3 cups (375g) all purpose flour (spooned and leveled)
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 and ½ teaspoons ground cinnamon
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened to room temperature
• 1 and ⅓ cup (267g) granulated sugar
• 1 large egg + 1 large egg yolk, at room temperature
• 2 teaspoons pure vanilla extract

For the cinnamon sugar topping:

• ⅓ cup (70g) granulated sugar
• 1 teaspoon ground cinnamon

Quick ingredient notes: Make sure your butter is truly softened. I leave mine on the counter for about an hour before I start. Cold butter won't cream properly and you'll end up with dense cookies. Also, room temperature eggs blend into the batter much more smoothly. I learned this the hard way after a few batches turned out a little off.

How to Make Soft and Thick Snickerdoodles Step by Step

Prep Your Baking Sheets

Preheat your oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats. I always use parchment paper because cleanup is so much easier.

Mix the Dry Ingredients

Whisk the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl. Set this aside. This step only takes a minute but it makes sure everything gets evenly mixed into the dough later.

Cream the Butter and Sugar

In a large bowl, use a hand mixer or stand mixer with a paddle attachment. Beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. You want it light and fluffy.

Add the egg, egg yolk, and vanilla extract. Beat on medium high speed until everything is combined. Scrape down the sides and bottom of the bowl with a rubber spatula. I always forget this step and end up with pockets of unmixed butter. Don't skip it.

Combine Wet and Dry

With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 parts. The dough will be thick. That's exactly what you want. Thick dough means thick cookies.

Roll in Cinnamon Sugar

Mix the granulated sugar and cinnamon together in a small bowl for the topping. Roll your cookie dough into balls, about 1.5 tablespoons (35g) each. Then roll each ball in the cinnamon sugar mixture. I like to sprinkle a little extra on top for good measure.

Place the dough balls about 3 inches apart on your prepared baking sheets. They spread a bit, so give them room.

Bake and Flatten

Bake for 10 minutes. The cookies will look very puffy and almost underdone. That's normal and exactly what you want. While they're still very warm, gently press down on each cookie with the back of a spoon to flatten them slightly.

Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack. This is the hardest part because they smell amazing and you'll want to eat them right away. Trust me, I've burned my tongue more than once.

Storage and Reheating

These snickerdoodles stay soft and fresh for up to 7 days when stored in an airtight container at room temperature. I usually keep mine in a big glass jar on the kitchen counter, but honestly, they never last more than three days in our house.

You can also freeze baked cookies for up to 3 months. Just layer them between sheets of parchment paper in a freezer safe container. Let them thaw at room temperature for about 20 minutes and they taste like you just made them.

Want to freeze the dough instead? Roll the dough balls, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag. When you're ready to bake, add an extra minute or two to the bake time. No need to thaw first.

Tips and Variations for Your Snickerdoodles

• Add a pinch of nutmeg to the cinnamon sugar topping for a warmer, spicier flavor. I tried this around the holidays and it was so good.
• Use brown butter for a deeper, almost caramel like taste. Just melt and brown the butter, then chill it until it's solid enough to cream. It adds another layer of flavor that's really special.
• Make them gluten free by swapping in a 1:1 gluten free flour blend. I've done this for a friend's kid and they turned out really well.
• Double the cinnamon in the topping if you're a big cinnamon fan like Sarah. She always wants extra.

Have you ever tried adding a sprinkle of flaky sea salt on top right after baking? It sounds a little unusual but it balances out the sweetness perfectly. Alex thought I was weird for trying it, but then he ate four cookies in a row. So there's that.

Frequently Asked Questions About Soft and Thick Snickerdoodles

What Makes Snickerdoodles Soft and Thick Instead of Flat?

The key is using the right ratio of butter to flour, plus cream of tartar. Cream of tartar helps the cookies puff up while keeping them soft inside. Also, don't overbake them. Pull them out when they still look a little puffy and underdone. They'll firm up as they cool.

Why Do Snickerdoodles Use Cream of Tartar in the Recipe?

Cream of tartar is what gives snickerdoodles their signature slightly tangy flavor and chewy texture. It reacts with the baking soda to create lift, which is what makes these cookies thick instead of flat. Without it, they'd just taste like regular sugar cookies with cinnamon on top.

Can You Make Snickerdoodles Without Chilling the Dough?

Yes, and that's one of my top reasons for loving this recipe. The dough is thick enough to roll and bake right away. No waiting around for hours. I've tested it both ways and honestly, I can't tell a difference. Skip the chill and save yourself the time.

How Do You Keep Snickerdoodle Cookies Soft for Several Days?

Store them in an airtight container at room temperature. The key is making sure the container is truly sealed. I also toss a small piece of bread in with the cookies. It sounds strange, but the cookies absorb the moisture from the bread and stay soft way longer. This trick has saved so many batches for me.

Recipes You May Like

• Chewy Chocolate Chip Cookies That Melt in Your Mouth for another classic cookie that's always a crowd pleaser.
• Chewy Oatmeal Raisin Cookies if you love soft, chewy cookies with a little extra texture.
• Eggless Chocolate Chip Cookies That Are Chewy and Delicious for an allergy friendly option that still tastes amazing.

Time to Bake a Batch of These Snickerdoodles

These soft and thick snickerdoodles are the kind of cookie that makes your whole kitchen smell like a bakery. They're simple, they're fast, and they taste like a warm hug. Every time I make them, someone in my family says something like "these are the best cookies you've ever made." And every time, I smile because they really are that good.

Give this recipe a try and let me know how yours turn out. I'd love to hear about it in the comments. And if you make them, don't forget to save this recipe to Pinterest so you can find it again next time the cookie mood strikes.

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