Snickerdoodles are another cookie classic that are great for the holiday’s! Essentially a sugar cookie highlighted with lots of cinnamon and a little tangy kick, this small batch of Snickerdoodles are soft in the middle with perfectly crispy edges.
Prep Time10 minutesmins
Cook Time10 minutesmins
Chill Time30 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cinnamon Sugar, Cookies, Easy, Small Batch, Snickerdoodle Cookie
3 and 1/2tablespoonsunsalted butter, room temperature
1/3cupgranulated sugar
1largeegg yolk
1/2teaspoonvanilla extract
1/2cup + 1 tablespoonall-purpose flour
1/4teaspooncream of tartar
1/8teaspoonbaking soda
1/8teaspoonsalt
Cinnamon Sugar
2tablespoonsgranulated sugar
1 and 1/2teaspoonsground cinnamon
Instructions
In a medium mixing bowl, use a hand held mixer to cream together the butter and 1/3 cup of sugar until light and fluffy. Add the egg yolk and vanilla extract and continue to beat on medium speed until the mixture is combined and smooth.
Sift the flour, cream of tartar, baking soda, and salt over the wet ingredients. Stir just until no dry streaks remain. Note – I recommend sifting the dry ingredients over the wet ingredients to make sure there are no lumps.
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
Preheat the oven to 375F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
In a shallow baking dish, mix together the 2 tablespoons of sugar and cinnamon.
Using a medium cookie scoop (I use a #40), scoop even portions of the chilled cookie dough and gently roll the cookie dough into a ball with your hands. Then, roll each cookie dough ball liberally through the cinnamon sugar. Place the cookies at least 2 inches apart on the prepared baking sheet. Note – the number of cookies you get will depend on the size of the cookie scoop you use.
Bake for 10-12 minutes, or until the edges of the cookies are golden. Cool the cookies on the baking sheet set on a wire rack for 10 minutes, then transfer the cookies to the wire rack to cool completely. Enjoy!
Notes
Chill the Dough - The dough should be chilled. This will help to keep the cookies from spreading too much.
Sifting - I recommend sifting the dry ingredients over the wet ingredients to make sure there are no lumps. You can set a fine mesh strainer over the top of the bowl with the wet ingredients to sift all of the dry ingredients.
Cookie Amount - The number of cookies you get will depend on the size of the cookie scoop you use.