Small-Batch Soft Snickerdoodles
These soft and chewy snickerdoodles are perfect for when you crave something sweet but only need a small batch. They are easy to make and delightful to eat, with a classic cinnamon-sugar coating.
Ingredients
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar, for rolling
- 1 teaspoon ground cinnamon, for rolling
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together 1/4 cup of softened unsalted butter and 1/2 cup of granulated sugar until light and fluffy.
- Add 1 large egg and 1 teaspoon of vanilla extract to the butter-sugar mixture and mix until well combined.
- In a separate bowl, whisk together 1 cup of all-purpose flour, 1/4 teaspoon of baking soda, 1/4 teaspoon of cream of tartar, and 1/4 teaspoon of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix 2 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon.
- Scoop tablespoon-sized amounts of dough, roll them into balls, and coat them in the cinnamon-sugar mixture.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball slightly.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underdone.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.