Soft and Thick Snickerdoodles

Another day, another batch of cookies.

Lately, I definitely feel like I’m making more cookies than “regular” food. Tis’ the season. 😉 Pretty soon it will be all about salads and healthy foods. Anyway, I had to add a batch of snickerdoodles to my list because they are classic cookies.

These cookies are soft and thick. I mean, just look at the photos for proof. They are sweet and full of warm spices and honestly perfect 365 days of the year. Back in 2018 I made these snickerdoodles. Those snickerdoodles are thin and chewy but equally awesome. Now you have two snickerdoodle recipes to choose from, depending on your preferences. Or make both because more cookies is more better.

Soft and Thick Snickerdoodles Recipe
(makes about 33 cookies)


  • 3 cups all purpose flour (equivalent to about 375 grams)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup butter (equivalent to 2 sticks), room temperature
  • 1 and 1/3 cups granulated sugar
  • 1 large egg plus 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • (for sugar coating)
    • 1/3 cup granulated sugar
    • 1 teaspoon cinnamon


  1. Preheat the oven to 375 degrees F.  Line a cookie sheet with parchment paper or a silicone mat.
  2. In a big bowl, whisk together the flour, cream of tart, baking soda, cinnamon, and salt. Set these dry ingredients aside.
  3. In another large bowl, cream the butter and granulated sugar. (About 2 minutes.)
  4. Add the egg, egg yolk, and vanilla extract and beat everything together so that it’s well combined.  These are the wet ingredients.
  5. Gradually add the dry ingredients into the bowl of wet ingredients and mix everything together until it’s just combined. (The cookie dough will be thick.)
  6. In a small bowl, prepare the sugar coating, by mixing the 1/3 cup granulated sugar and 1 teaspoon cinnamon together.
  7. Roll the cookie dough into balls, about 1 and 1/2 tablespoons of dough each.  I use the OXO good grips medium cookie scoop.
  8. Roll the cookie dough ball into the sugar mixture until it’s well coated and then place it on the prepared cookie sheet.
  9. Bake the cookies for 10 minutes. The cookie will look soft and puffy. 
  10. Let the cookies cool on the pan for about 10 minutes and then carefully move the cookies to a cooling rack.

Source: Sally’s Baking Addiction


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  1. Lisa says:

    Curious…..can this recipe be used as a bar in a 9×13 pan??? I’m short on time and feeling a little lazy 🤣

    1. Tina says:

      Hi Lisa. I’ve never tried that so I am not sure. If you end up trying it, let me know how you make out.

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