Snickerdoodles - Small Batch
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.
Servings: 6 Cookies
Ingredients
- 3 and 1/2 tablespoons unsalted butter, room temperature
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup + 1 tablespoon all-purpose flour
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
Cinnamon Sugar
- 2 tablespoons granulated sugar
- 1 and 1/2 teaspoons ground 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.