Cincinnati Family Magazine

Your # 1 Hometown Family Resource

February 5, 2023

Soft and Thick Snickerdoodles

Snickerdoodles are a temperamental cookie, in my opinion.  I have yet to find a recipe that doesn’t come out “eggy” or too tough or doesn’t keep well, and so on.  Which is frustrating, since my brother looooves snickerdoodles, and it would be great to treat him to a batch every now and then.  I decided to try out this recipe from Sally’s Baking Addiction, since it promised soft and puffy snickerdoodles instead of chewy ones.  Although I don’t think my search has ended for the perfect snickerdoodle recipe, I will say that these were awfully tasty! – Sherry Hang

Ingredients for Cookies

  • 1 cup unsalted butter (I used salted butter, since that’s what I had on hand, and just omitted the salt called for in the recipe)
  • 1 and 1/3 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt

Ingredients for Topping

  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon


  • Preheat oven to 375 degrees and line cookie sheets with parchment paper
  • Mix topping ingredients in small bowl and set aside
  • Cream softened butter and sugar until light and fluffy.  Mix in egg and vanilla
  • Whisk together flour, cream of tartar, baking soda, cinnamon and salt.  Slowly add dry ingredients to wet ingredients (dough will get thick, you may need some elbow grease to fully incorporate – I did!)
  • Roll 1.5 – 2 tablespoons of dough into a ball, then roll the ball in the topping mixture.  Bake for 10 – 12 minutes (mine were done in 10).  Cookies are puffy and don’t spread much, so press down on them with the back of a spoon while they’re still warm if you want them to flatten.  Allow cookies to cool on baking sheet for a few minutes, then transfer to a wire rack to finish cooling.

Sally’s Baking Addiction says the cookies will last for about 7 days in an airtight container at room temperature.  Ours were gone in about 5, and I did add a piece of bread to our container after a couple days to help keep them soft.

About the Author