Tender Soft Batch Snickerdoodle Cookies
These tender soft batch snickerdoodle cookies feature a perfect balance of a soft center and lightly crisp edges, coated generously with cinnamon sugar for a nostalgic and fresh flavor. Quick and easy to make, they are perfect for cozy gatherings and everyday treats.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ¾ cups (345g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- Cinnamon sugar for rolling:
- ¼ cup (50g) granulated sugar
- 2 tablespoons cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- In a large bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula until just combined. If the dough feels too sticky, chill it for 10 minutes.
- In a small bowl, mix the granulated sugar and cinnamon to prepare the cinnamon sugar coating.
- Use a 1.5-tablespoon cookie scoop or spoon to portion dough. Roll each portion into a ball, then roll it in the cinnamon sugar mixture until fully coated.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes or until edges are set and tops are crackled but centers still look soft. Do not overbake.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Do not skip the cream of tartar as it adds the signature tang and chewiness. Use softened butter at room temperature for best creaming results. Avoid overmixing once flour is added to prevent tough cookies. If cookies spread too much, chill dough for 15-20 minutes before baking. Store cooled cookies in an airtight container with a slice of bread to maintain softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11
- Sodium: 0.115
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 19
- Protein: 1.5
Keywords: snickerdoodle cookies, soft cookies, cinnamon sugar cookies, easy cookie recipe, homemade cookies, tender cookies