Small Batch Snickerdoodles Cookies
Soft, cinnamon-sugared small batch snickerdoodles with a tangy kick and perfectly crisp edges. Essentially an elevated sugar cookie with a little extra personality, these are simple to make and impossible to eat just one.
Servings: 6 Cookies
Calories: 209kcal
Ingredients
- 3 ½ tablespoons unsalted butter, room temperature
- ⅓ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ cup, plus 1 tablespoon all-purpose flour
- ¼ teaspoon cream of tartar
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
Cinnamon Sugar
- 2 tablespoons granulated sugar
- 1 ½ 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.3 ½ tablespoons unsalted butter, room temperature, 1/3 cup granulated sugar, 1 large egg yolk, 1/2 teaspoon vanilla extract
- 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.1/2 cup, plus 1 tablespoon all-purpose flour, 1/4 teaspoon cream of tartar, 1/8 teaspoon baking soda, 1/8 teaspoon salt
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Preheat the oven to 350F 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.2 tablespoons granulated sugar, 1 ½ teaspoons ground cinnamon
- Using a medium cookie scoop, 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 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
- Serving Size - This is a small batch recipe that can be doubled. I recommend 2 egg yolks vs. 1 egg if doubling the batch.
- 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.
- Storage - Cover and store the cookies at room temperature for 5 to 7 days.
- Freezing - The cookie dough can be frozen for up to 3 months. Shape into balls (without rolling through cinnamon sugar) and place in a freezer bag. Thaw in the refrigerator then roll through cinnamon sugar before baking.
Nutrition
Calories: 209kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 74mg | Potassium: 52mg | Fiber: 1g | Sugar: 15g | Vitamin A: 246IU | Vitamin C: 0.02mg | Calcium: 14mg | Iron: 1mg