Snickerdoodle cookies were my absolute favorite growing up. What is there not to love?! These are super thick and chewy and you won’t be able to resist them!

We already have our classic snickerdoodle recipe on the blog, but I wanted to make a thicker version that I could stuff things into like the stuffed snickerdoodle I posted a few days ago!

You might have noticed that we are a little obsessed with snickerdoodles over here. Besides the classic cookie recipe, we have a chocolate chip snickerdoodle, a chocolate snickerdoodle, snickerdoodle bars, snickerdoodle banana bread or zucchini bread, and just straight up snickerdoodle bread. All your snicker-d bases are covered here!

But for now, enjoy these fat, puffy, cinnamon and sugar coated snickerdoodle cookies of love!

Snickerdoodles on a cooling rack. One cookies is broken in half exposing the soft crumbly inside.

What Ingredients Do I Need for Thick Snickerdoodle Cookies?

This recipe has everything you might expect in a snickerdoodle recipe except for one slightly unexpected ingredient…cream cheese. We love the flavor and texture it adds. They are also so easy that the kids can help too!

  • Flour
  • Cake Flour
  • Baking Soda
  • Cream of Tartar
  • Salt
  • Cinnamon
  • Butter
  • Cream Cheese
  • Brown Sugar
  • Sugar
  • Eggs
  • Vanilla
  • Cinnamon Sugar

The measurements for each ingredients can be found in the recipe card at the end of the post.

A cooling rack with thick snickerdoodle cookies sprinkled with cinnamon sugar. A few cinnamon sticks are next to the rack.

How to Make Thick Snickerdoodle Cookies

These cookies come together just like most cookies do…

  1. Whisk the dry ingredients together in a medium sized bowl.
  2. In the bowl of a stand mixer, beat the butter, cream cheese and sugars together.
  3. Add the eggs and vanilla and combine.
  4. Add the dry ingredients and mix just until combined.
  5. Scoop the dough and roll in cinnamon sugar.
  6. Place on a silpat and bake.
    • PRO TIP: We’ve found that a silpat really does work better than parchment for these cookies. They spread less, making them more thick and chewy. If you don’t have a silpat, then parchment is fine.
  7. Remove to a cooling rack to cool completely.

More specific instructions can be found in the recipe card below.

A baked snickerdoodle that is broken in half and the halves are stacked on top of each other.

What is the Difference Between Flour and Cake Flour?

After testing dozens of different recipes, we found that the combination of regular all-purpose flour and cake flour resulted in the texture and volume that we wanted in these cookies. The difference between all the different types of flours is the protein content (protein becomes gluten). The more protein in a flour, the more gluten that develops. More gluten results in more volume and elasticity in the cookie. Cake flour has a low protein content and all-purpose flour has moderate protein content. The combination of the two make these thick and still soft and glorious.

What’s the Big Deal About Cream of Tartar?

The cream of tartar in snickerdoodles is what makes them different from regular sugar cookies. It gives the snickerdoodle that signature tangy flavor.

Cream of tartar is also a leavening agent and helps give snickerdoodles their chewy texture.

If you don’t have cream of tartar, you could skip it, but it really does set snickerdoodles apart from other cookies.

Three thick, fat snickerdoodles stacked on top of each other. There are more snickerdoodles in the picture too.

How Long Will Cookies Keep? 

Stored in an airtight container, homemade cookies will keep for 3-4 days.

Can You Freeze Snickerdoodles?

To freeze, cool completely, place in a single layer on a cookie sheet and freeze.  When frozen, transfer to a heavy duty freezer bag.

How Long Will Cookies Keep In The Freezer?

Cookies can be frozen for 3 months.

Can You Freeze Cookie Dough?

Roll into balls and freeze on a cookie sheet.  When frozen, transfer to a freezer bag and store for up to 3 months.

Thick, soft and chewy snickerdoodle cookies are next up on your baking list, right? They should be! Get the kiddos in the kitchen and get that cinnamon and sugar ready to go!

More COOKIE RECIPES You’re Going to Love:

Thick Snickerdoodle Cookies

4.91 from 10 votes
Servings: 24
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes


  • 3 Cups Flour
  • 1 Cup Cake flour
  • 1/2 teaspoon Baking Soda
  • 2 teaspoons Cream of Tartar
  • 1 teaspoon Salt
  • 1 3/4 teaspoon Cinnamon
  • 1 Cup Butter, softened slightly
  • 4 Ounces Cream Cheese, softened
  • 1 Cup Brown Sugar, plus 2 Tablespoons
  • 1/2 Cup Sugar
  • 2 Eggs, large
  • 2 teaspoons Vanilla
  • Cinnamon Sugar , for coating


  • Preheat oven to 350.
  • In a medium bowl, whisk together the flours, baking soda, cream of tartar, salt and cinnamon. Set aside.
  • In a bowl or standing mixer, beat the butter, cream cheese and sugars on medium speed for 2 minutes.
  • Add the eggs and vanilla and stir again until combined.
  • Turn off the mixer and scrape down all sides of the bowl.
  • Carefully pour in the flour mixture and mix again until smooth, starting on low speed and moving up to medium.
  • Scoop with a cookie scoop then roll in the cinnamon sugar and place on a silpat lined baking sheet .
  • Bake for 6-8 minutes or 9-10 minutes if you’re making jumbo cookies.
  • Remove from the oven to cool on a cooling rack completely


store cookies in an airtight container


Serving: 1cookieCalories: 217kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 39mgSodium: 211mgPotassium: 49mgFiber: 1gSugar: 13gVitamin A: 320IUVitamin C: 1mgCalcium: 21mgIron: 1mg
Author: Sweet Basil
Course: 100 Best Cookies Recipes on the Planet
Cuisine: American

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