Soft Batch Sugar Cookies Recipe – Cinnamon Turbinado Delight

Last Updated on 2 months by Neha Deshmukh

Soft Batch Sugar Cookies Recipe – Cinnamon Turbinado Delight

Hey everyone! If you’re anything like me, a warm, soft sugar cookie can just make a day better. I remember the first time I made these – it was a rainy afternoon, and the smell of cinnamon and sugar baking filled the whole house. It instantly felt cozy! These aren’t just any sugar cookies, though. The little touch of turbinado sugar and a secret ingredient (we’ll get to that!) takes them to a whole new level of deliciousness. Get ready for a recipe that’ll become a family favorite.

Why You’ll Love This Recipe

These soft batch sugar cookies are seriously addictive. They’re perfectly soft and chewy, not crispy, and have a lovely subtle cinnamon-sugar flavor. They’re also surprisingly easy to make, even if you’re not a seasoned baker. Plus, they’re super versatile – you can easily adapt them for any holiday or celebration. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• ¼ cup (57g) unsalted butter, softened
• ¼ cup (57g) vegetable shortening
• ¾ cup (150g) granulated sugar
• 1 large egg
• 1 teaspoon (5ml) vanilla extract
• 1 ½ cups (192g) unbleached all-purpose flour
• 1 teaspoon (5ml) cream of tartar
• ½ teaspoon (2.5ml) baking soda
• ⅛ teaspoon (0.6ml) salt
• 1 tablespoon (12g) turbinado sugar
• 1 teaspoon (2.5g) ground cinnamon

Ingredient Notes

Let’s talk ingredients for a sec! A few things make these cookies special.

• Turbinado Sugar: This is the star! It’s a raw sugar with larger crystals that give the cookies a lovely sparkle and a slightly molasses-y flavor. If you can’t find it, see the FAQ section for substitutions.
• Cream of Tartar: Don’t skip this! It helps create that signature soft texture. It reacts with the baking soda to give the cookies a nice lift without making them tough.
• Butter & Shortening Combo: This is my little secret. Using both butter and shortening gives you the best of both worlds – the flavor of butter and the tenderness of shortening. It really makes a difference!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a medium bowl, sift together the flour, baking soda, salt, and cream of tartar. This ensures everything is evenly distributed. Set this aside – we’ll need it later.
2. Now, in a stand mixer (or a large bowl if you’re mixing by hand!), cream together the softened butter, shortening, and granulated sugar until it’s light and fluffy. This usually takes a few minutes.
3. Add the egg and vanilla extract to the creamed mixture and mix until everything is well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Don’t overmix!
5. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much while baking.
6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. In a small bowl, combine the turbinado sugar and cinnamon.
8. Roll the chilled dough into 1-tablespoon-sized balls. Then, roll each ball in the cinnamon-sugar mixture, making sure it’s nicely coated.
9. Place the dough balls about 3 inches (7.5cm) apart on the prepared baking sheet. Gently flatten them slightly with the bottom of a glass.
10. Bake for 13 minutes, or until the edges are golden brown and the centers are still soft.
11. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t Overbake: These cookies are meant to be soft, so don’t bake them until they’re golden brown all over. A slightly underbaked cookie is a perfect cookie in this case!
• Chill the Dough: Seriously, don’t skip the chilling step. It makes a huge difference in preventing spreading.
• Use Room Temperature Ingredients: Especially the butter and egg. This helps everything blend together smoothly.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter stick and the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend.
• Adjusting Sweetness: Reduce the granulated sugar to ½ cup (100g) for a less sweet cookie.
• Holiday/Festival Adaptations:
  • Diwali: Add a pinch of cardamom to the dough and decorate with silver edible glitter.
  • Christmas: Use red and green sprinkles, or cut the dough into festive shapes with cookie cutters. My kids love helping with this part!

Serving Suggestions

These cookies are perfect with a glass of milk, a cup of chai, or even just on their own. They’re also great for parties and potlucks. My friend, Priya, always brings these to our gatherings, and they disappear within minutes!

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just make sure they’re completely cooled before freezing.

FAQs

Let’s answer some common questions:

• What is the purpose of cream of tartar in this recipe? Cream of tartar helps to stabilize the egg whites and create a tender, chewy texture. It also reacts with the baking soda to give the cookies a nice lift.
• Can I use salted butter instead of unsalted? You can, but you might want to reduce the amount of salt in the recipe to ⅛ teaspoon (0.6ml).
• Can I make this dough ahead of time? Absolutely! You can make the dough up to 2 days in advance and store it in the refrigerator.
• How do I prevent the cookies from spreading too much? Chilling the dough is key! Also, make sure your oven is properly preheated.
• What is turbinado sugar and can I substitute it? Turbinado sugar is a raw sugar with large crystals. If you can’t find it, you can use coarse sugar or even granulated sugar mixed with a little bit of brown sugar.

Enjoy baking these cookies! I hope they bring as much joy to your kitchen as they do to mine. Let me know in the comments how they turn out!