Thick Snickerdoodles Recipe - The Girl Who Ate Everything (2024)

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posted by Christy Denneyon Jun 3, 2020 (updated Oct 4, 2023) 54 comments »

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Thick Snickerdoodlesusing all butter (no shortening here) and yields a very thick and soft cookie.You’ll want this dessert recipe in your keeper file. It’s the best cookie recipe ever!

SNICKERDOODLE RECIPE

I’ve been searching for the perfect snickerdoodle recipe for years. You wouldn’t think that such a simple recipe would be so elusive but I guess I’m really picky.

I’m currently visiting family in Arizona andit brought back so many memories of when I lived with mymom a couple of years ago. Every Sunday we would all be craving cookies, because that’s what Sundays are all about, and snickerdoodles were alwaysmy go-tobecause we had all the ingredients on hand.

CRISPY VS SOFT SNICKERDOODLES

There are many different versions of snickerdoodles. If you want a crispy version of this cookie you’ll want to use a recipe with shortening as it gives it that crispy bite all the way through.

Most snickerdoodle recipes have shortening in them which I hate. I really try to avoid using shortening at all costs.I started making this recipe years ago and recently made some to take to church and everyoneloved them. When they asked if they could get the recipe on my site I realizedit wasn’t on there.

This is cookie recipe covered in lots of cinnamon sugar but the only crispy part about it is a very slight crisp on the outside.

WHY THIS IS THE BEST COOKIE RECIPE

This is supposedly Mrs. Field’s snickerdoodle cookie recipe. Ithas a slight crisp on the outside with a thick, cakey center. Which arejust the qualifications I need forthe best snickerdoodle cookie recipe.

HOW TO MAKE A SNICKERDOODLE

In a large bowl, cream together the butter and sugars with a mixer on high speed. Add the egg and vanilla extract and beat until combined.
In another bowl, combine the flour, salt, baking soda, and cream of tartar.
Pour the dry ingredients into the wet ingredients and mix well. Chill dough in the fridge for about an hour.
After dough has chilled, preheat oven to 300 degrees.
In a small bowl, combine the sugar with the cinnamon for the topping.
Take around 2 tablespoons of the dough and roll it into a ball for each cookie. Roll the dough in the cinnamon/sugar mixture and place onto a parchment lined cookie sheet. Slightly flatten each ball with the palm of your hand.
Bake the cookies for 12 to 14 minutes and no more. The cookies may not seem done but will continue to cook after removed from the oven and left to sit for a while.

CREAM OF TARTAR

Cream of tartar gives snickerdoodles their classic tang and makes them chewy.

OTHER COOKIE RECIPES:

Appledoodles
Chewy Sugar Cookies
No-Bake Cookies
Monster Cookies
Soft Sugar Cookies
S’mores Cookies
Chocolate Crinkle Cookies
Maple Shortbread Cookies

Thick Snickerdoodles

4.39 from 13 votes

Thick Snickerdoodlecookies using all butter (no shortening here) and yields a very thick and soft cookie.

PrintPinRate

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 12 cookies

Ingredients

1/2 cup butter, (1 stick, softened)
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
Cinnamon Sugar for rolling:
2 tablespoons granulated sugar
1 teaspoon cinnamon

Instructions

In a large bowl, cream together the butter and sugars with a mixer on high speed. Add the egg and vanilla and beat until combined.
In another bowl, combine the flour, salt, baking soda, and cream of tartar.
Pour the dry ingredients into the wet ingredients and mix well. Chill dough in the fridge for about an hour.
After dough has chilled, preheat oven to 300 degrees.
In a small bowl, combine the sugar with the cinnamon for the topping.
Take around 2 tablespoons of the dough and roll it into a ball for each cookie. Roll it in the cinnamon/sugar mixture and place onto a parchment lined cookie sheet. Slightly flatten each ball with the palm of your hand.
Bake the cookies for 12 to 14 minutes and no more. The cookies may not seem done but will continue to cook after removed from the oven and left to sit for a while.

Notes

Source: LovinFromTheOven

Cuisine: American

Course: Dessert

Author: Christy Denney

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54 comments on “Thick Snickerdoodles”

Peg — Sat, 27 May 2023 @ 18:18:21 EDT Reply
The best we have had!!!
- Christy Denney — Fri, 11 Aug 2023 @ 23:34:07 EDT Reply
  Thank you!
Melissa — Thu, 24 Mar 2022 @ 19:30:29 EDT Reply
Can I make the dough the day before and leave it to chill overnight?
- Christy Denney — Fri, 01 Apr 2022 @ 20:25:22 EDT Reply
  absolutely
Jenny — Sun, 09 Jan 2022 @ 18:01:22 EST Reply
Made these today. Really good and easy to make. Will make again
- Christy Denney — Mon, 10 Jan 2022 @ 15:30:56 EST Reply
  Yay!
Jenny — Sun, 09 Jan 2022 @ 18:00:04 EST Reply
Made these today. Love them, so did mom
Julie — Fri, 10 Dec 2021 @ 19:41:13 EST Reply
Wild question here! I don’t care for plain sugar cookies and wondered: can I use this recipe (roll out dough, etc) with cookie cutters?!? Thought snickerdoodle would be delicious to try!
- Christy Denney — Fri, 07 Jan 2022 @ 19:54:12 EST Reply
  They might not hold their shape. I haven’t tried it
Kristin Silva — Sun, 28 Nov 2021 @ 19:42:13 EST Reply
Love these cookies! First time making this recipe, and they turned out perfect. 🙂
Brandi — Mon, 10 Dec 2018 @ 23:20:03 EST Reply
Still a great recipe! First batch didn’t last a day..My family loved these doodles🍪
- Christy Denney — Wed, 12 Dec 2018 @ 23:00:30 EST Reply
  See Also
  Cowboy Bark: Trader Joe's Copycat Recipe
  Thank you!
Brianna — Tue, 13 Mar 2018 @ 17:41:19 EDT Reply
Wouldn’t you use salted or unsalted butter for this recipe? Or does it really matter?
- Christy Denney — Thu, 22 Mar 2018 @ 23:36:56 EDT Reply
  I always use unsalted when I bake.
lexi — Mon, 20 Nov 2017 @ 00:29:13 EST Reply
Years later and im giving this recipe a go as we speak! The household is craving something sweet and im so happy i found a recipe that I with ingredents i already had at hand. Thank you
- Christy Denney — Mon, 20 Nov 2017 @ 22:22:49 EST Reply
  You’re welcome!
Rebekah — Fri, 14 Jul 2017 @ 13:43:58 EDT Reply
My grandma’s sugar cookie recipe is my go to, but I was looking for a smaller batch as her recipe makes about 6 dozen cookies and the recipe specifically states not to halve the recipe. This one was perfect. Thank you!
- Christy Denney — Tue, 18 Jul 2017 @ 23:47:45 EDT Reply
  So glad you enjoyed these!
Julia — Sat, 17 Dec 2016 @ 09:20:25 EST Reply
Hi, I just made these and they’re delicious! Still soft in the middle and very nice flavour! Quick question, though: Since they’re a little underbaked, how long do they keep? Thanks for sharing the recipe!!
- Christy Denney — Sun, 18 Dec 2016 @ 21:36:27 EST Reply
  I can’t say for sure but I would say a couple of days is usually best for cookies unless you freeze them.
Scarlet — Wed, 29 Apr 2015 @ 13:08:02 EDT Reply
This is a fantastic website, thanks for sharing this, I’m deffinantly making this for my FCE class for our cookie project!!!
wildoasis — Mon, 02 Mar 2015 @ 19:17:03 EST Reply
Ive made this recipe twice so far so I know that these cookies taste really good. you know u got it right when u can’t stop eating the batter. I did get myself to stop n i also doubled the recipe. But my only thing about this recipe is that 300 degrees for 14 mins was not enough to cook them thru in my oven. I let them sit for up to 20 mins on baking sheet and even left them in the oven for a few mins longer but still they would not cook thru. I used plenty flour as the batter was very thick, fresh baking soda n cream of tartar, and yes chilled it for over an hour. My second time I followed the same recipe, got delicious batter again but this time I baked at 350 degrees for 14 mins And it was perfect!! Now 10 mins would of been fine but I like a crispier edge on my cookie. Soo all in all a great recipe but the time n temp depend on ur oven n what kind of cookie u like. So doing a test cookie or two before is always helpful to getting a cookie that’s tailored to u. 300 degrees in my obviously weak oven did not work at all but going up to 350 degrees was all I needed to do to make an awesome cookie!! Thanks
- Christy {The Girl Who Ate Everything} — Sat, 07 Mar 2015 @ 00:12:16 EST Reply
  Thank you for your input! I appreciate it.
Donna — Sun, 28 Sep 2014 @ 17:06:39 EDT Reply
Your cookies look amazing.!!!! I made a batch today but mine are flat and Not crispy. 🙁
- Christy {The Girl Who Ate Everything} — Fri, 03 Oct 2014 @ 23:17:43 EDT Reply
  Was your butter too warm? That usually makes for flat cookies or not enough flour.
Polly — Fri, 12 Sep 2014 @ 10:00:12 EDT Reply
Made these last night and they were by far the best snicker doodles I have ever tasted!!!
- Christy {The Girl Who Ate Everything} — Fri, 12 Sep 2014 @ 18:04:00 EDT Reply
  Woo-hoo! Love hearing that.
Bonnie — Tue, 26 Aug 2014 @ 15:10:15 EDT Reply
These just came out of the oven. Mine turned out bigger than the ones in the picture and flat. They’re very good though. My husband LOVES them. Thank you for a new favorite.
- Christy {The Girl Who Ate Everything} — Tue, 26 Aug 2014 @ 21:05:58 EDT Reply
  You’re welcome!!!
Stephanie — Mon, 25 Aug 2014 @ 21:42:50 EDT Reply
Thanks for the recipe –these came out absolutely amazing! I accidentally put the oven on way too high for the first batch (cooking too late made my eyes read “400” not “300), and the cookies, while crisp, were STILL delicious. The second batch at 300 was perfectly soft and yummy. I definitely will be making these again!
Mary — Sun, 24 Aug 2014 @ 23:42:23 EDT Reply
I tried this recipe today and they didn’t turn out at all. 300 degrees was way too low of temperature to cook in the time suggested. So when they cooled they were super thin. Is that the right temp?
- Christy {The Girl Who Ate Everything} — Tue, 26 Aug 2014 @ 21:26:43 EDT Reply
  Yes, that’s the right temperature. A thin cookie is usually from not enough flour, butter that is too soft, dough that hasn’t been chilled long enough, or baking soda/cream of tartar that is old. Could it have been any of those?
Michelle — Wed, 13 Aug 2014 @ 01:59:55 EDT Reply
These cookies are amazing and probably the best snickerdoodles I have had. I had fun making these with my 3 year old! Thanks for sharing 🙂
Trypheana Young — Sun, 27 Jul 2014 @ 20:58:25 EDT Reply
OMG!!!! These are so good! They really are perfect. Snickerdooles are my absolute favorite and I have been searching for a few years for a go to recipe. This is definitely it! Thank you so much for sharing.
- Christy {The Girl Who Ate Everything} — Sun, 27 Jul 2014 @ 21:49:43 EDT Reply
  Thanks!!
Amy — Sat, 26 Jul 2014 @ 19:30:52 EDT Reply
I just made these today and they turned out great! You don’t mention how many cookies these make but I used a small cookie scooper and got about 30 cookies out of the recipe. I checked the original link and a lot of people had trouble with the cookies being undercooked probably because I think 2 tbsp per cookie is too much. They didn’t crackle like the original cookies did. Mine look more rounded. I thought they might fall flat once they cooled but they didn’t.
- Christy {The Girl Who Ate Everything} — Sun, 27 Jul 2014 @ 21:53:39 EDT Reply
  Did you flatten them with your hand? I didn’t on the first batch and they were rounded but made sure to do it with the second. The 2 TBSP is to make big cookies just like Mrs. Fields but you can definitely make them smaller if needed.
Thalia @ butter and brioche — Thu, 24 Jul 2014 @ 18:52:22 EDT Reply
i could so devour a batch of these right now.. they look so good! definitely a recipe worth saving.
Cate — Thu, 24 Jul 2014 @ 11:38:54 EDT Reply
Probably a dumb question but when you “press” onto an ungreased cookie sheet, am I flattening the ball a bit? Thanks. Just wanting clarification in hopes my cookies turn out as nice as yours!
- Christy {The Girl Who Ate Everything} — Sun, 27 Jul 2014 @ 21:59:18 EDT Reply
  Yes, slightly flatten the ball.
Karen @ The Food Charlatan — Wed, 23 Jul 2014 @ 00:17:59 EDT Reply
Snickerdoodles are the best. My favorite recipe is adapted from this one (Lovin from the Oven), I’m pretty sure. You just can’t beat a cookie rolled in cinnamon sugar. Have fun with your fam in AZ Christy!
Joni — Tue, 22 Jul 2014 @ 14:40:16 EDT Reply
Love your blog! I’ve been making Snickerdoodles since my grandmother taught me years ago when I was about 11 (that was a loooong time ago LOL). For some reason I’ve never been able to master the baking time where the cookies will be that perfect combination of crispy at the edges and soft in the center. Baking at 300 degrees for 12-14 minutes might just do the trick! Thanks, I’ll try it next time!
- Christy {The Girl Who Ate Everything} — Tue, 22 Jul 2014 @ 23:43:52 EDT Reply
  Thanks Joni!
Jen McDowell — Mon, 21 Jul 2014 @ 22:52:59 EDT Reply
These look great- would anything need to be altered to turn them into bars? I need to make a sheet pan size treat for a combines mutual- and don’t want to make a bunch of single cookies.. Would love these “bars” style.
- Christy {The Girl Who Ate Everything} — Tue, 22 Jul 2014 @ 00:52:07 EDT Reply
  I would definitely cook them longer but I’m not sure since I’ve never made them that way. Sorry!
- Joni — Tue, 22 Jul 2014 @ 12:07:04 EDT Reply
  I’ve made a similar recipe as bars. Very lightly grease a 13×9 pan, and press the dough into it. Sprinkle the whole thing with the cinnamon sugar mixture, and bake for about 20 minutes. I usually bake at 350 degrees F, so I don’t know how the temperature difference would work. Start checking for doneness after about 18 minutes, though. They’re done when they look NOT done. LOL Let cool and cut into bars.
Erin @ Simple Sweet & Savory — Mon, 21 Jul 2014 @ 14:59:08 EDT Reply
You really can’t beat soft, warm snickerdoodles straight out of the oven. One of my favorite cookies. I’ve been looking for a good recipe, and I can’t wait to try this one. Thanks for sharing, Christy!
ColleenB. — Mon, 21 Jul 2014 @ 08:03:44 EDT Reply
I love snickerdoodles. In fact it’s one of my favorite cookie recipe.
This is the same recipe that I use, of which I cut out of an Iowa newspaper; oh, gosh, several years ago. They are soooo good that I think I could sit and eat the whole batch.
Liz — Mon, 21 Jul 2014 @ 08:02:42 EDT Reply
Yummy – thank you for the nice recipe.
Lisa — Mon, 21 Jul 2014 @ 07:59:34 EDT Reply
Lovely looking recipe
L x
http://workingmumy.blogspot.com
Kristy — Mon, 21 Jul 2014 @ 06:33:59 EDT Reply
I’ve actually never made snickerdoodles, what’s wrong with me?! These look great! Hope AZ was fun!
Julie @ Lovely Little Kitchen — Sun, 20 Jul 2014 @ 21:58:02 EDT Reply
I know what you mean about finding the perfect snickerdoodle. Mine are on the flat side, so I can’t wait to try yours. So nice and thick!!!
Medha @ Whisk & Shout — Sun, 20 Jul 2014 @ 21:05:13 EDT Reply
Wowwww what an awesome looking cookie! I’ve honestly never had a snickerdoodle… and it looks like it’s time for that to change!
Emily @ Life on Food — Sun, 20 Jul 2014 @ 15:23:55 EDT Reply
That is one mighty fine cookie!!

FAQs

What is the difference between sugar cookies and snickerdoodles? ›

Sugar cookies are usually rolled and cut out with cookie cutters (but not always). Snickerdoodles have cream of tartar in the dough and are rolled into balls then rolled in a mixture of cinnamon and sugar before baking. They puff up and then flatten out to make circle shaped cookies. Both are delicious!

Get More Info ›

What are snickerdoodles called in England? ›

Snickerdoodles are often referred to as "sugar cookies". The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln ("snail noodles"), a kind of pastry.

What do British people call American cookies? ›

American cookies are baked desserts, often sweet, that range in texture and density. Hard or crisp cookies are called biscuits in the U.K. while the chewier dessert can be identified as a cookie.

Tell Me More ›

How do you thicken snickerdoodle dough? ›

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

Read On ›

How do you make cookies thick and not flat? ›

Increase the Flour: Adding more flour to the recipe will help create a thicker and denser cookie. Gradually add a little extra flour to the dough, about 1-2 tablespoons at a time, until you reach the desired consistency. Be cautious not to add too much flour, as it can make the cookies dry and crumbly.

What is the secret ingredient to keep cookies soft? ›

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Know More ›

What happens if you don't use cream of tartar? ›

Without cream of tartar, you'll get the same baked good in the end, but the consistency may not be as flawless. If you're worried about your cake coming out too flat or your lemon meringue pie going runny, adding cream of tartar is an effective way to prevent it.

Get More Info Here ›

What will happen if we don t use cream of tartar in the play dough? ›

While cream of tartar is not an ingredient you probably keep on hand in your kitchen, it is worth the investment if you are trying to become a playdough making pro. Cream of tartar really helps to get your playdough to the fun gel form and prevent it from staying too wet.

Discover More ›

What is the purpose of cream of tartar in this recipe? ›

The most common recipes that call for cream of tartar are those that call for egg whites to be whipped, like angel food cake, genoise cake, meringue, and macarons. Jampel says that is because cream of tartar works as an egg white stabilizer that increases both the volume and shelf life of the meringue.