Small Batch Snickerdoodles Recipe

Introduction

These small batch snickerdoodles yield six soft, buttery cookies with crisp cinnamon-sugar edges and crackly tops. Ready in just 20 minutes, they require no mixer or chilling, making them perfect for a quick and delicious treat.

Ingredients

• 3 tablespoons (42g) unsalted butter, very soft or slightly melted
• 3 tablespoons (60g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2/3 cup (80g) all-purpose flour
• 1 teaspoon cream of tartar
• 1/4 teaspoon baking soda
• Pinch of salt
• For rolling: 1/2 tablespoon ground cinnamon
• For rolling: 2 tablespoons granulated sugar

Instructions

1. Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, stir together the butter and granulated sugar until smooth and combined. If the butter is softened (not melted), use the back of a spoon to press and mash until creamy.
3. Step 3: Mix in the egg yolk and vanilla extract until well combined.
4. Step 4: Add the flour, cream of tartar, baking soda, and salt. Stir until a soft dough forms, mixing until the ingredients are fully incorporated.
5. Step 5: In a small bowl, combine the cinnamon and sugar for rolling.
6. Step 6: Scoop the dough into 6 equal portions (about 34 grams each). Roll each portion into a ball, coat it in the cinnamon-sugar mixture, and place on the prepared baking sheet.
7. Step 7: Bake for 10-12 minutes, until edges are set and centers look slightly soft. The cookies will puff up in the oven but flatten and develop crackly tops as they cool.
8. Step 8: Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For best measuring accuracy, use the spoon-and-level method for flour: gently spoon flour into your measuring cup, then level off with a knife.
• Try adding a pinch of nutmeg or substituting half the granulated sugar with brown sugar for a deeper flavor.
• Use silicone baking mats as an alternative to parchment paper to prevent sticking and ease cleanup.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. To enjoy them warm, reheat in a low oven (around 300°F) for a few minutes or briefly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a whole egg instead of just the yolk?

Using only the yolk makes the cookies softer and chewier. A whole egg will firm up the dough and change the texture slightly, but it can be used if needed.

Do I need to chill the dough before baking?

No chilling is required for this recipe, which makes it quick and convenient. The dough can be baked immediately after mixing and rolling.

Small Batch Snickerdoodles Recipe

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5 from 81 reviews

These small batch snickerdoodles yield six soft, buttery cookies with crisp cinnamon-sugar edges and crackly tops. Ready in just 20 minutes, this easy recipe requires no mixer or chilling, perfect for a quick sweet treat.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 3 tablespoons (42g) unsalted butter, very soft or slightly melted
• 3 tablespoons (60g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2/3 cup (80g) all-purpose flour
• 1 teaspoon cream of tartar
• 1/4 teaspoon baking soda
• pinch of salt

For Rolling

• 1/2 tablespoon ground cinnamon
• 2 tablespoons granulated sugar

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Combine Butter and Sugar: In a medium bowl, stir together the unsalted butter and granulated sugar until smooth and combined. If the butter is softened, use the back of a spoon to mash until creamy for a consistent texture.
3. Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract thoroughly until well blended, forming a rich base for your cookie dough.
4. Incorporate Dry Ingredients: Add the all-purpose flour, cream of tartar, baking soda, and a pinch of salt. Stir until a soft dough forms, continuing to mix even if it seems flour-heavy at first.
5. Prepare Cinnamon Sugar: In a small bowl, combine ground cinnamon and granulated sugar, which will be used to coat the cookie dough balls for that signature snickerdoodle flavor.
6. Shape and Coat Cookies: Divide the dough into six equal portions (about 34 grams each). Roll each portion into a ball and coat thoroughly with the cinnamon sugar mixture, then place them evenly spaced on the prepared baking sheet.
7. Bake: Bake in the preheated oven for 10-12 minutes until the edges are set and the centers look slightly soft. The cookies will appear puffy initially but will flatten and develop crackly tops as they cool.
8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, which helps maintain their soft texture.

Notes

• For most accurate flour measurement, use the spoon-and-level method: gently spoon flour into your measuring cup and level off with the edge of a knife.
• This is a scaled-down version of a classic snickerdoodle cookie recipe, perfect for making a small batch.
• Recommended tools include cookie sheets, silicone baking mats or parchment paper, a cookie scoop, and a wire rack for cooling.

Keywords: snickerdoodles, small batch cookies, cinnamon sugar cookies, quick dessert, soft cookies, easy recipe