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.
Recipe by Sally on December 5, 2015
Prep time: PT20M
Cook time: PT10M
Total time: PT30M
Rating
4.7 stars ( reviews)
Keywords
snickerdoodles
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
1/3 cup (70g) granulated sugar
1 teaspoon ground cinnamon
Categories
Cookies
Cuisine
American
Steps
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.
Combine the granulated sugar and cinnamon together in a small bowl.
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.
Reviews
Melinda on 2025-08-13 (5 stars): I follow the recipe exactly and every time they are amazing! The best cookie I’ve ever made. I have made these dozens and dozens of times and today I doubled the recipe to give to family this weekend! Thank you for the amazing recipe I’ll keep forever and ever.
Kate on 2025-08-18 (5 stars): Delicious cookies that came out soft as a dream! Unfortunately most were a little crispy/burnt at the bottom, but that seems to be the fault of my oven and setup, not the recipe. However if anyone has any suggestions on how to fix this going forward, that would be greatly appreciated!
Charlee on 2025-08-20 (5 stars): I got 27 perfect cookies from this recipe. So amazing! Will make again… didn’t bother to smush them all and they are so light and lovely! 9 minutes worked better for my oven.
Kara on 2025-08-20 (5 stars): These were wonderful. I followed the recipe exactly. No need to push down with a spoon, they flattened on their own.
I did however need to cook them for 12 minutes, the first batch at 10 was still ever so slightly undercooked in the middle. I find that most cookie recipes need an extra minute or two. My oven is fairly new but I am starting to think it might cook slightly cooler... idk.
Danika on 2025-08-22 (5 stars): So so delicious!!! And such a nice recipe to use if you don't want to wait for chilling dough. They turned out absolutely perfect and were incredibly easy to make!
Sandy on 2025-08-23 (2 stars): I come to your recipes for just about everything but this one missed the mark. Cookies were dry and almost salty. Huge disappointment. I threw them all out. I am normally a big fan of your recipes and have made tons of them, but these turned out awful! Dry, salty dustballs.
