Description

These soft batch snickerdoodle cookies are the perfect weeknight dessert, requiring zero chill time and just pantry staples. They feature crackly cinnamon-sugar tops and pillowy, soft centers that come together in about 20 minutes.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar, for dough
1/2 cup (100g) light brown sugar, packed
1 large egg, room temperature
2 teaspoons vanilla extract
2 1/4 cups (280g) all-purpose flour, spooned and leveled
2 teaspoons cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (100g) granulated sugar, for coating
2 teaspoons ground cinnamon
2 tablespoons butter, melted (optional, for coating)

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar on medium-high speed for 3 minutes until pale and fluffy.
Add the egg and vanilla extract, beating on medium speed until combined. Scrape down the sides of the bowl.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Turn mixer to low and gradually add dry ingredients to wet ingredients. Mix just until flour disappears; do not overmix.
In a small bowl, mix the coating sugar and cinnamon. If using, pour melted butter into a shallow dish.
Scoop 1.5 tablespoons of dough and roll into a ball. Dip in melted butter (if using) and roll in cinnamon sugar to coat.
Place dough balls on baking sheets, 2 inches apart.
Bake for 9-11 minutes until edges are set and lightly golden, but centers still look soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a plate or cooling rack.

Notes

Do not overbake; cookies will firm up as they cool. For best texture, ensure butter is softened, not melted. If you don’t have cream of tartar, substitute with 1 teaspoon lemon juice or white vinegar, or use 1/2 tsp baking powder and 1/2 tsp baking soda. Store in an airtight container with a slice of bread to keep soft for up to 5 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 14
Sodium: 110
Fat: 6
Saturated Fat: 4
Carbohydrates: 22
Fiber: 1
Protein: 2

Keywords: snickerdoodle cookies, soft batch cookies, weeknight dessert, easy cookies, cinnamon sugar cookies, no chill cookies, kid-friendly dessert