My classic thick & soft snickerdoodles might be one of my favorite fall cookies. With no chill time required, they come together quickly and bake up with that signature pillowy, melt-in-your-mouth texture and cinnamon sugar coating. I love watching them puff up in the oven, then settle and form beautiful craggy tops as they cool. They're a simple, nostalgic cookie that's a must-bake every autumn season.
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Why you'll love these snickerdoodles
- Soft & Fluffy Texture:Â Just like any good snickerdoodle, these cookies bake up with a pillowy, melt-in-your-mouth texture.
- Classic Cinnamon Sugar Coating:Â Rolling the cookie dough in cinnamon sugar is so nostalgic for me, and the flavor is so simple, yet so quintessentially fall.
- No Chill: Without any chill time, these cookies come together so quickly!
For more snickerdoodle recipes, try my Snickerdoodle Cookie Bars, Brown Butter Pumpkin Snickerdoodles, Marbled Ginger Molasses Snickerdoodles, and Brown Butter Snickerdoodles (without Cream of Tartar).
Ingredient Notes
- Flour: Use high-quality, unbleached all-purpose flour.
- Chemical Leaveners: A classic snickerdoodle gets its signature texture and tangy flavor from cream of tartar and baking soda, but we're making them even softer with the addition of cornstarch.
- Vanilla:Â Use vanilla bean paste or extract to round out the flavor of these cookies.
- Cinnamon: Spices are one of those ingredients that I find worth it to splurge on. A high quality cinnamon will really take these cookies to the next level!
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this classic snickerdoodle cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.
Combine the dry ingredients
In a medium bowl, combine the flour, cream of tartar, cornstarch, baking soda, and salt. Set aside.
Finish the cookie dough
In a large bowl, add the butter and sugar. Use an electric hand mixer (or stand mixer) and beat until light and fluffy, about 2-3 minutes. Add the egg, egg yolk, and vanilla, and mix until well combined. Add the dry ingredients and mix on low speed until just combined. Use a rubber spatula to scrape down the bowl to ensure everything is properly mixed.
Portion the cookie dough
Use a 2 tablespoon cookie scoop to portion the cookie dough onto one baking sheet.Â
Roll in cinnamon sugar
In a small bowl, combine the sugar and cinnamon. Roll each cookie dough ball in the cinnamon sugar and place on the prepared baking sheets spaced a couple inches apart.
Bake & enjoy!
Bake the snickerdoodles one baking sheet at a time for about 9-11 minutes. Allow the cookies to cool on the baking sheet for a few minutes before enjoying.
Expert Baking Tips
- Underbake the cookies! To achieve a pillowy, melt-in-your-mouth texture bake the cookies for about 10 minutes or until they're slightly underdone.
Recipe FAQs
Store these snickerdoodles in an airtight container for 1-2 days or in the freezer for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.Â
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other cookie recipes to try
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📖 Recipe
Thick & Soft Snickerdoodles
Ingredients
For the snickerdoodles:
- 360 g (3 cups) all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- 227 g (16 tablespoon) unsalted butter, room temp
- 300 g (1 ½ cups) granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoon vanilla extract
For the cinnamon sugar:
- 50 g (¼ cup) granulated sugar
- 2 teaspoon cinnamon
Instructions
- Preheat the oven to 375 degrees F.
- Line three baking sheets with parchment paper.
- In a medium bowl, combine the flour, cream of tartar, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, add the butter and sugar. Use an electric hand mixer (or stand mixer) and beat until light and fluffy, about 2-3 minutes.
- Add the egg, egg yolk, and vanilla, and mix until well combined.
- Add the dry ingredients and mix on low speed until just combined. Use a rubber spatula to scrape down the bowl to ensure everything is properly mixed.
- Use a 2 tablespoon cookie scoop to portion the cookie dough onto one baking sheet.
- In a small bowl, combine the sugar and cinnamon. Roll each cookie dough ball in the cinnamon sugar and place on the prepared baking sheets spaced a couple inches apart.
- Bake the snickerdoodles one baking sheet at a time for about 9-11 minutes.
- Allow the cookies to cool on the baking sheet for a few minutes before enjoying.
Notes
- Underbake the cookies! To achieve a pillowy, melt-in-your-mouth texture bake the cookies for about 10 minutes or until they're slightly underdone.
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