These small-batch soft and chewy snickerdoodles are exactly what they say they are! Plus they are a breeze to make and perfect for you and your boo (and maybe Santa too!).
Let me start off by saying that I didn’t grow up eating snickerdoodles. However, being someone that is slightly indifferent to the chocolate chip cookie, the moment I decided to try snickerdoodle cookies they filled a cookie hole in my heart. Needless to say I’ve never looked back.
Why I Love Soft & ChEWY Snickerdoodles
Going back to the cookie part of my heart, it has a very special place for soft and chewy cookies. Yes, I love a good hard biscotti dipped into tea or coffee every once in a while, but a good soft cookie is always welcomed. Moreover, they are even more welcomed when the stay soft.
YES. These snickerdoodles stay soft beyond the day of baking. Actually they say soft for a week after baking, which is great if they would last that long. Which they don’t because it’s a small batch recipe (unless you make a double batch!).
Snickerdoodle Recipe Notes
THEY ARE EASY. No dough chilling. No rolling. Just delicious cookies that take 30 minutes to make.
Hope you enjoy!
SMALL BATCH SOFT & CHEWY SNICKERDOODLES
INGREDIENTS
Cookie Dough
- ½ cup unsalted butter, softened
- ⅓ cup sugar
- ⅓ cup light brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 ½ cup all-purpose flour
- 1 tsp. cream of tartar
- ¼ tsp. salt
- ½ tsp. baking soda
- ¾ tsp. cinnamon
Sugar Coating
- ¼ cup sugar
- 1 tsp. cinnamon
INSTRUCTIONS
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Heat oven to 375F and line a baking sheet with parchment paper or a reusable liner.
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Using an electric mixer, cream together the butter and sugars until light and fluffy. Beat in egg and vanilla.
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In a separate bowl, mix together the dry ingredients. Mix into the butter mixture until just incorporated.
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Mix together the sugar and cinnamon for the cookie coating.
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Using a medium cookie scoop, measure out dough and form balls. Roll cookies in sugar coating and place 2-inches apart on the cookie sheet.
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Bake until the cookies are set and the edges are golden, about 10 mins. Let cookies cool on the baking sheet. Store in an airtight container.
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