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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/small-batch-snickerdoodles-recipe/