Here is my reader favorite recipe for soft and thick snickerdoodles. These soft-baked snickerdoodle cookies only require about 30 minutes start to finish!
Snickerdoodles are a timeless classic, just like a good batch of chocolate chip cookies or peanut butter cookies. Like drop sugar cookies wrapped in a cinnamon sugar hug, these irresistible cookies never go out of style. My recipe yields the softest and thickest snickerdoodles youโll ever taste. I like to call them snickerdoodle pillows because they are perfectly fat and puffy! Much too often youโre 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? Youโve come to the right place. ๐
How to Make Soft Snickerdoodles
How do you make snickerdoodles puffy and soft? The secretโs in the ratio of butter to leavener to flour to egg. Donโt use shortening here; youโll 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.
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 wonโt 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. You also use it for the best flavor in maple pecan snickerdoodles. Itโs absolutely delicious!
No Cookie Dough Chilling!
Great news! You can skip the cookie dough chilling step with this snickerdoodle recipe. Thereโs enough flour in this cookie dough to create a strong and sturdy cookie without the crutch of chilling the dough first. Thereโs also no fancy-pants ingredients required. These snickerdoodles are EASY. Shortbread cookies are another easy no chill recipe to keep in your back pocket.
A medium cookie scoop is helpful to divide up the dough. Roll each dough ball in cinnamon sugar, and arrange on a lined baking sheet:
These snickerdoodle cookies aced the true โsoft testโ meaning they remained soft on day 2! In fact, they were still soft on day 4. (And Iโm 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!
If youโre looking for other snickerdoodle favorites, here are my pumpkin snickerdoodles, peanut butter snickerdoodles, and snickerdoodle blondies. And are you craving cake? Hereโs my snickerdoodle cake & swirled snickerdoodle cupcakes recipes.
This recipe also joins 30+ others in my collection of Quick Dessert Recipesโready in 1 hour or less!
Print
Soft & Thick Snickerdoodles
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 26-28 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 (spooned & leveled)
- 2 teaspoons cream of tartar*
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) 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
- Preheat oven to 375ยฐF (190ยฐC). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies). Set aside.
- Make the topping: Combine the granulated sugar and cinnamon together in a small bowl.
- Make the cookies: Whisk the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
- 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.
- Roll cookie dough into balls, about 1.5 Tablespoons (35g) 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.
- 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.
- Cookies remain soft & fresh for 7 days in an airtight container at room temperature.
Notes
- Make Ahead & Freezing 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.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Medium Cookie Scoop | Cooling Rack
- Cream of Tartar: Cream of tartar is required for this recipe. Please see the text of the post for more information.
- Extra Egg Yolk: To bring this dough together so it isnโt quite as crumbly use 1 large egg, plus 1 extra large egg yolk. Iโve been doing this recently and the snickerdoodles taste even softer, moister, and richer.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Reader Comments and Reviews
These came out perfectly with slightly crunchy edges and soft centers. Iโve made snickerdoodles for years but never put cinnamon in the dough. It definitely adds to the flavor in a good way. I really appreciate that your recipes specify how to measure the flour when so many others donโt say whether to scoop or spoon it.
Made these, they did not flatten. At all. Round puffy balls.
First time making a snickerdoodle and they turned out great. I made a slightly bigger cookie (50g) and baked for 12 minutes. I also chilled the dough even though the recipe said it wasnโt necessary. They were soft pillowy with great flavor.
I do love the taste of this recipe and do indeed stay soft. So yummy!
Wondering how to make them more cakey. These tended to flatten out and didnโt stay fluffy.
Hi Sonya, are you starting with proper room temperature butter? Itโs cooler than many bakers think and the most common culprit behind cookies that spread too much. Hereโs more tips to prevent cookies from spreading!