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Cozy Small-Batch Snickerdoodle Cookies: Best Lunchbox Treats

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These pillowy, cinnamon-swirled snickerdoodle cookies are soft in the center with a slightly crisp edge, made in a small batch of eight perfect cookies. They’re quick, easy, and use simple pantry ingredients, making them the ideal lunchbox treat that stays soft for days.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1 large egg yolk (about 18g)
  • ½ teaspoon vanilla extract
  • ¾ cup (94g) all-purpose flour
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons (25g) granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your baking sheet with parchment paper or a silicone mat.
  2. Prepare the cinnamon-sugar coating: In a small, shallow bowl, whisk together the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon. Set aside.
  3. Cream the butter and sugars: In a medium mixing bowl, combine the 4 tablespoons of softened unsalted butter, ¼ cup of granulated sugar, and 2 tablespoons of packed light brown sugar. Using a hand mixer on medium speed, beat until light, fluffy, and pale in color—about 2 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the egg yolk and vanilla: Drop in the egg yolk and pour in the ½ teaspoon of vanilla extract. Beat on low speed until just combined—about 15 seconds. Scrape the bowl again.
  5. Whisk the dry ingredients together: In a separate small bowl, whisk together the ¾ cup of all-purpose flour, ½ teaspoon of cream of tartar, ¼ teaspoon of baking soda, and ¼ teaspoon of salt.
  6. Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in two additions, mixing on low speed after each addition until just incorporated. The dough will be soft and slightly sticky.
  7. Portion the dough: Using a cookie scoop or tablespoon, scoop out rounded tablespoons of dough (about 1.5 tablespoons each). You should get exactly 8 portions. Roll each portion between your palms to form a smooth ball.
  8. Coat the dough balls: Roll each dough ball in the cinnamon-sugar mixture, turning to coat thoroughly. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake: Place the baking sheet in the preheated oven and bake for 9 to 11 minutes. At the 9-minute mark, the cookies should look puffy, slightly cracked on top, with edges just set but not browned. The centers will still look soft and slightly underdone.
  10. Cool on the baking sheet: Let the cookies rest on the hot baking sheet for 5 minutes. After 5 minutes, transfer the cookies to a wire cooling rack to cool completely.
  11. Repeat with remaining dough: If baking in batches, let the baking sheet cool completely before placing the next batch of dough on it.

Notes

For the best texture, make sure your butter is truly softened—it should give slightly when pressed but still hold its shape. Don’t overmix the dough once flour is added. Pull the cookies from the oven when they still look slightly puffy and underdone in the center; they will continue to bake on the hot sheet. Store in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep them extra soft. These cookies can be frozen baked or as unbaked dough balls for up to 3 months.

Nutrition

Keywords: snickerdoodle cookies, small batch cookies, lunchbox treats, soft snickerdoodles, cinnamon sugar cookies, easy cookie recipe

Find it online: https://twinkletaste.com/cozy-small-batch-snickerdoodle-cookies-best-lunchbox-treats/