Home » Desserts » Thick Snickerdoodles
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
All Recipes Christmas Recipes Cookies Desserts Holiday Recipes
originally published on Jun 3, 2020 (last updated Oct 4, 2023)
54 comments Leave a comment »
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54 comments on “Thick Snickerdoodles”
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Peg — Reply
The best we have had!!!
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Christy Denney — Reply
Thank you!
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Melissa — Reply
Can I make the dough the day before and leave it to chill overnight?
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Christy Denney — Reply
absolutely
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Jenny — Reply
Made these today. Really good and easy to make. Will make again
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Christy Denney — Reply
Yay!
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Jenny — Reply
Made these today. Love them, so did mom
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Julie — 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!
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Christy Denney — Reply
They might not hold their shape. I haven’t tried it
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Kristin Silva — Reply
Love these cookies! First time making this recipe, and they turned out perfect. 🙂
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Brandi — Reply
Still a great recipe! First batch didn’t last a day..My family loved these doodles🍪
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Christy Denney — Reply
Thank you!
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Brianna — Reply
Wouldn’t you use salted or unsalted butter for this recipe? Or does it really matter?
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Christy Denney — Reply
I always use unsalted when I bake.
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lexi — 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
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Christy Denney — Reply
You’re welcome!
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Rebekah — 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!
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Christy Denney — Reply
So glad you enjoyed these!
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Julia — 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!!
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Christy Denney — Reply
I can’t say for sure but I would say a couple of days is usually best for cookies unless you freeze them.
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Scarlet — Reply
This is a fantastic website, thanks for sharing this, I’m deffinantly making this for my FCE class for our cookie project!!!
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wildoasis — 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
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Christy {The Girl Who Ate Everything} — Reply
Thank you for your input! I appreciate it.
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Donna — Reply
Your cookies look amazing.!!!! I made a batch today but mine are flat and Not crispy. 🙁
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Christy {The Girl Who Ate Everything} — Reply
Was your butter too warm? That usually makes for flat cookies or not enough flour.
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Polly — Reply
Made these last night and they were by far the best snicker doodles I have ever tasted!!!
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Christy {The Girl Who Ate Everything} — Reply
Woo-hoo! Love hearing that.
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Bonnie — 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.
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Christy {The Girl Who Ate Everything} — Reply
You’re welcome!!!
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Stephanie — 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!
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Mary — 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?
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Christy {The Girl Who Ate Everything} — 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?
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Michelle — 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 🙂
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Trypheana Young — 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.
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Christy {The Girl Who Ate Everything} — Reply
Thanks!!
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Amy — 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.
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Christy {The Girl Who Ate Everything} — 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.
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Thalia @ butter and brioche — Reply
i could so devour a batch of these right now.. they look so good! definitely a recipe worth saving.
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Cate — 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!
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Christy {The Girl Who Ate Everything} — Reply
Yes, slightly flatten the ball.
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Karen @ The Food Charlatan — 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!
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Joni — 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!
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Christy {The Girl Who Ate Everything} — Reply
Thanks Joni!
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Jen McDowell — 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.
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Christy {The Girl Who Ate Everything} — Reply
I would definitely cook them longer but I’m not sure since I’ve never made them that way. Sorry!
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Joni — 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.
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Erin @ Simple Sweet & Savory — 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!
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ColleenB. — 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 — Reply
Yummy – thank you for the nice recipe.
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Lisa — Reply
Lovely looking recipe
L x
http://workingmumy.blogspot.com -
Kristy — Reply
I’ve actually never made snickerdoodles, what’s wrong with me?! These look great! Hope AZ was fun!
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Julie @ Lovely Little Kitchen — 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!!!
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Medha @ Whisk & Shout — 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!
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Emily @ Life on Food — Reply
That is one mighty fine cookie!!
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