Description

These cheap, kid-friendly soft batch snickerdoodle cookies are made with pantry staples for a pillowy soft interior and crackly cinnamon sugar exterior. They are easy to make, budget-friendly, and stay soft for days.

Ingredients

Scale

1 cup (226g) unsalted butter, room temperature
1 ½ cups (300g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 ¾ cups (340g) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
½ cup (100g) granulated sugar (for coating)
1 teaspoon ground cinnamon (for coating)

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, beat softened butter and 1 ½ cups granulated sugar until light and fluffy (2-3 minutes).
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
Mix remaining ½ cup granulated sugar and cinnamon in a small bowl or mug.
Scoop tablespoon-sized portions of dough and roll into balls, then roll each ball in the cinnamon sugar mixture to coat.
Place dough balls on prepared baking sheets, spacing them 2 inches apart.
Bake for 10-12 minutes until edges are set and lightly golden, but centers still look soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not overbake as cookies continue to cook on the hot pan. For softer cookies, store in an airtight container with a slice of bread. Dough can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 12
Sodium: 80
Fat: 6
Saturated Fat: 3.5
Carbohydrates: 18
Protein: 1

Keywords: snickerdoodle cookies, soft batch cookies, budget baking, kid-friendly recipes, cinnamon sugar cookies, easy cookies, pantry staples