Small-Batch Snickerdoodles (Thick and Soft)
Soft, thick, generously cinnamon-coated snickerdoodles, made in one bowl with no chill time. This small-batch recipe makes 14 cookies.
Ingredients
- 190 g all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 teaspoon salt
- 113 g butter room temperature
- 150 g granulated sugar
- 1 teaspoon vanilla paste or extract
- 1 large egg
Coating
- 25 g granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, cream of tartar, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, cream the room temperature butter and granulated sugar with an electric mixer for about 1 1/2 minutes, until lighter in color and creamy. Beat in the egg and vanilla until combined.
- Add the dry ingredients to the wet ingredients and beat on low speed until you have a thick, slightly sticky dough.
- In a separate small bowl, stir together the granulated sugar and cinnamon for the coating.
- Scoop the dough into 14 balls, around 1 1/2 tablespoons each. Roll each ball in the cinnamon sugar to coat all over.
- Place the cookies on the lined baking sheets, spaced at least 3 inches (7.5 cm) apart.
- Bake for around 10 minutes, until the cookies are puffy and thick with slightly crispy edges. The tops should still feel soft. The exact bake time will vary by oven.
- If you want a flatter cookie, tap the tray on the counter once or twice as soon as it comes out of the oven.
- Let the cookies cool on the tray for 5 minutes before transferring to a wire rack.
Notes
- Both US customary and metric measurements are provided. Use the toggle to switch between the two.
- Cream of tartar substitute: Replace the 1 tsp cream of tartar AND 1/2 tsp baking soda with 3/4 tsp baking powder.
- Storage: Store in an airtight container at room temperature for up to 6 days.
- Make-ahead: The dough can be refrigerated for up to 2 days before baking. Bring back to a workable temperature before rolling.
- Freezing: Freeze unbaked, uncoated dough balls for up to 3 months. Thaw for 20 minutes at room temperature, then roll in the cinnamon sugar coating before baking.
- For extra round cookies: Right out of the oven, place a round cookie cutter or glass (slightly bigger than the cookie) over a hot cookie and swirl gently to round the edges.
Nutrition
Serving: 1cookieCalories: 163kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 31mgSodium: 138mgPotassium: 58mgFiber: 0.5gSugar: 13gVitamin A: 222IUVitamin C: 0.01mgCalcium: 8mgIron: 1mg
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