Why You’ll Love Soft & Thick Snickerdoodles Recipe

It’s quick and uncomplicated—ready from start to finish in about 30 minutes (20 minutes prep, 10 minutes bake).
The texture is intentionally soft and thick, offering a more luxurious bite than typical flatter snickerdoodles.
The classic flavors of cinnamon and sugar get enhanced with a dash of cream of tartar for that slightly tangy snickerdoodle signature.
No need to chill the dough—just mix, roll, bake, and enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Cream of tartar
Baking soda
Ground cinnamon
Salt
Unsalted butter (softened to room temperature)
Granulated sugar
Large egg plus one egg yolk (at room temperature)
Pure vanilla extract
For the topping: granulated sugar + ground cinnamon

Directions

Preheat the oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats.
In a small bowl, combine the topping sugar and cinnamon; set aside.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon, and salt.
In a large bowl (or in a stand mixer fitted with the paddle attachment), beat the softened butter and granulated sugar on high speed until smooth and creamy, about 2 minutes.
Add the egg, the extra egg yolk, and the vanilla extract; beat on medium‑high until fully combined, scraping down the sides and up the bottom of the bowl as needed.
With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 parts until combined. The dough will be thick.
Scoop or measure out about 1½ tablespoons (≈ 35 g) of dough for each cookie ball. Roll each ball in the cinnamon‑sugar topping. Optionally sprinkle a little extra topping on top.
Arrange the dough balls about 3 inches apart on the prepared baking sheets.
Bake for 10 minutes. The cookies will be very puffy and soft when they come out.
Immediately after taking them out of the oven, while still very warm, lightly press down on each cookie with the back of a spoon or fork to slightly flatten them. Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Yield: approx. 26‑28 cookies
Prep Time: ~20 minutes
Bake Time: ~10 minutes
Total Time: ~30 minutes

Variations

Add a twist of citrus: Add ½ teaspoon of finely grated orange zest to the cookie dough for a subtle citrus lift.
Chocolate‑dipped snickerdoodles: After cooling, dip half of each cookie in melted dark (or milk) chocolate and let it set.
Spiced snickerdoodles: Increase the cinnamon by another ½ teaspoon and add ¼ teaspoon ground ginger or nutmeg for a warm spiced version.
Mini cookies: Use a smaller scoop (≈ ¾ tablespoon) to make mini versions — adjust bake time to about 8 minutes.
Gluten‑free version: Substitute a 1:1 gluten‑free all‑purpose flour blend (with xanthan gum) and ensure the blend is spooned and leveled.

Storage/Reheating

Store cookies at room temperature in an airtight container; they will remain soft and fresh for up to 7 days.
To freeze unbaked dough: roll into balls (without the topping or with, your choice), freeze for up to 2‑3 months. When ready to bake, let dough balls sit at room temperature for ~30 minutes, then roll in topping and bake.
To freeze baked cookies: let cookies cool completely, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
To refresh slightly stale cookies: warm in a 300°F (150°C) oven for ~3–4 minutes, or pop in the microwave for 10 seconds (on a microwave‑safe plate) to restore softness.

FAQs

What does cream of tartar do in snickerdoodles?

Cream of tartar provides that classic snickerdoodle tang and helps with the cookie’s chewy but tender texture.

Can I skip the egg yolk and use two whole eggs instead?

The recipe uses one whole egg plus one extra yolk to bring richness and softness. Substituting two whole eggs may make the dough slightly lighter and less rich, but will still work.

Do I need to chill the dough?

No, this recipe is designed to work without chilling the dough. It’s ready to roll and bake after mixing.

Why are my cookies spreading too much?

Possible reasons: butter was too soft/too warm; dough scoops too large and spacing too tight; or oven temperature lower than required. Make sure dough is thick and balls are spaced ~3 inches apart.

How can I make thicker cookies?

Use the specified dough portion (~1½ tablespoons / 35 g), don’t flatten the dough before baking, and follow the press‑down step after baking to shape.

Can I use salted butter instead of unsalted?

Yes, but reduce or omit added salt in the recipe if you use salted butter to avoid overly salty cookies.

What makes these cookies “soft & thick” compared to classic thin snickerdoodles?

The higher dough portion size, minimal spreading, and the press‑down step after baking all contribute to thickness. The use of extra yolk and generous butter/sugar ratio also promote softness.

Can I add mix‑ins like chocolate chips or nuts?

Yes — you could fold in ½ cup chocolate chips or chopped pecans after the dough is mixed. Be mindful that mix‑ins may alter spread and bake time slightly.

How should I store leftovers?

Keep cookies in an airtight container at room temperature. To maintain softness, you can place a slice of bread or a small piece of apple in the container (wrapped in a paper towel) for ~1 hour to help restore moisture, then remove the bread/apple before serving.

Can I bake at a different temperature or time?

The recipe is optimized for 375°F (190°C) and 10 minutes bake time to achieve that soft center. Baking at lower temp or longer time may result in firmer cookies; higher temp may over‑brown the edges before the center sets.

Conclusion

If you’re craving a snickerdoodle that stays soft, thick, and full of cozy cinnamon‑sugar flavor, this recipe delivers beautifully. With minimal fuss and maximum reward, it’s a go‑to for cookie lovers and gatherings alike. Pull out your mixer, roll those dough balls, and enjoy warm, chewy snickerdoodles straight from the oven.

Why You’ll Love Soft & Thick Snickerdoodles Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

What does cream of tartar do in snickerdoodles?

Can I skip the egg yolk and use two whole eggs instead?

Do I need to chill the dough?

Why are my cookies spreading too much?

How can I make thicker cookies?

Can I use salted butter instead of unsalted?

What makes these cookies “soft & thick” compared to classic thin snickerdoodles?

Can I add mix‑ins like chocolate chips or nuts?

How should I store leftovers?

Can I bake at a different temperature or time?

Conclusion

Soft & Thick Snickerdoodles

Ingredients

Instructions

Notes

Nutrition