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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!
Table of Contents
- What Ingredients Do I Need for Thick Snickerdoodle Cookies?
- How to Make Thick Snickerdoodle Cookies
- What is the Difference Between Flour and Cake Flour?
- What’s the Big Deal About Cream of Tartar?
- How Long Will Cookies Keep?
- Can You Freeze Snickerdoodles?
- How Long Will Cookies Keep In The Freezer?
- Can You Freeze Cookie Dough?
- More COOKIE RECIPES You’re Going to Love:
- Thick Snickerdoodle Cookies Recipe
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.
How to Make Thick Snickerdoodle Cookies
These cookies come together just like most cookies do…
- Whisk the dry ingredients together in a medium sized bowl.
- In the bowl of a stand mixer, beat the butter, cream cheese and sugars together.
- Add the eggs and vanilla and combine.
- Add the dry ingredients and mix just until combined.
- Scoop the dough and roll in cinnamon sugar.
- 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.
- Remove to a cooling rack to cool completely.
More specific instructions can be found in the recipe card below.
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.
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:
- Best Cut Out Sugar Cookies
- Chocolate Chip Pudding Cookies
- Chocolate Reese’s Pieces Cookies
- NY Times BEST Chocolate Chip Cookie Recipe
- Cinnamon Roll Cookies
- Soft Gingerbread Cookies
- Glazed Lemon Cookies
- Pumpkin Chocolate Chip Cookies
- Million Dollar Cookies
- White Chocolate Molasses Cookies
- Nutella and Dulce de Leche Stuffed Cookies
- Peanut Butter Chocolate Chip Cookies
- Lemon Drop Cookies
- Copycat Swig Sugar Cookies
Thick Snickerdoodle Cookies
Ingredients
- 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 Large Eggs
- 2 teaspoons Vanilla
- Cinnamon Sugar , for coating
Instructions
- Preheat oven to 350.
- In a medium bowl, whisk together the flours, baking soda, cream of tartar, salt and cinnamon. Set aside.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
- In a bowl or standing mixer, beat the butter, cream cheese and sugars on medium speed for 2 minutes.1 Cup Butter, 4 Ounces Cream Cheese, 1 Cup Brown Sugar, 1/2 Cup Sugar
- Add the eggs and vanilla and stir again until combined.2 Large Eggs, 2 teaspoons Vanilla
- 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 .Cinnamon Sugar
- 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
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made these over the weekend for a friends-giving event and they were a hit! I used the large cookie scoop and they came out super thick! Delicious! Thank you. 🙂 I’m going to try to make some vegan ones for my mom.
Yay!! Thank you Kelly! I’ve love to hear how your vegan cookies turn out!
I have been searching for the most delicious thick, fluffy, flavorful, melt in your mouth snickerdoodles and i’ve found them! I used a 3 tbsp cookie scoop so they also came out to the wider and bigger cookie size I wanted. Most snickerdoodle recipes i’m finding online give you a flat structure and every time I baked them I always felt like something was missing. So happy I found this recipe and will be baking them for a BBQ soon.
Yay! Love to hear this Desiree!! Thank you for taking time to leave us a comment!
Do you use the two tablespoons of brown sugar in the cinnamon sugar mixture
Hi Kay! No, the 2 tablespoons just goes in with the rest of the brown sugar in step 3. I just found that it needed that little extra brown sugar flavor.
What’s the size of the “cookie scoop”? Is there an exact measurement?
Hi Enrique! We use a 1 Tablespoon cookie scoop for this recipe, but you could use any size you want. Bigger cookies will need a little longer to bake.
The only snickerdoodle recipe you will ever need! Wow all I can say is wow! Thick chewy melt in your mouth perfection. My kids and husband gobbled these up! This is gonna be a recipe I will use in the years to come in my holiday cookie arsenal.
Yay! Thank you so much Courtenay!!
I baked these today and made them jumbo size. Turned out absolutely amazing in taste and their soft and thick texture makes them extra decadent!
Yessssss!! Thank you Scarlett!!
I made these today and chilled the dough for a few hours. Best Snickerdoodle recipe I’ve ever made! They’re delicious!
Yessssss! You’ve made my day Renee! Thank you!
These look yummy! How do you measure your flour? Do you scoop and sweep or spoon in the flour? Since everyone measures flour differently I want to make sure I do it the same as you so I get the same results as you. 🙂 Thanks!
Hi Kelsey! Great question! I have a whole post on it actually…https://ohsweetbasil.com/how-to-measure-flour-plus-giveaway/. I hope this helps!!
This looks really good please send me the website thank you