Go Back
Snickerdoodles with a glass of milk
Print Recipe
5 from 1 review

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.  
Prep Time10 mins
Cook Time10 mins
Chill Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Cinnamon Sugar, Cookies, Easy, Small Batch, Snickerdoodle Cookie
Servings: 6 Cookies
Author: Erin Cernich

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.