This small batch snickerdoodles cookies recipe is another cookie classic that is great for the holidays! Soft and chewy sugar cookies with a tangy kick and generously rolled through cinnamon sugar. A must-have for your Christmas cookie exchange!
The snickerdoodle takes me back to the days of cookie exchanges and holiday care packages from my Mom. Along with a small batch of chocolate crinkle cookies, these cinnamon sugar cookies are true classics.
I often thumb through my copy of Betty Crocker’s Cooky Book to get inspiration for Christmas cookies. And I always stop on these. There is a beautiful simplicity in these nostalgic cookies and I know I have to make them every year!
I originally published this recipe in 2020 and have added updated photos, additional helpful tips, and FAQ’s.
Table of contents
Small Batch Snickerdoodles Cookies Highlights
- My version of snickerdoodles stays true to the classic recipe and includes cream of tartar. Often used as a leavener or stabilizer, cream of tartar in sugar cookies gives them a tangy flavor. Love the tang? Try my pumpkin spice snickerdoodles cookies and cinnamon sugar almond flour cream cheese cookies!
- The cookies feature tasty chewy centers with caramelized, crispy edges. The hallmark of a tasty cookie! Much like my chewy small batch chocolate chip cookies, and chewy pumpkin gluten free cookies.
- A generous roll through cinnamon sugar adds flavor, texture, and a special appearance to the cookies.
- The spiced sugar cookies are easy to make ahead, freeze beautifully, and are perfect to package and share.
Easy Ingredients
- Unsalted Butter – I prefer unsalted because we add salt.
- Granulated Sugar – I use organic cane sugar for a rich, unrefined flavor. Regular white sugar works just as great.
- Egg Yolk – The egg yolk acts as a binder in the cookies. It also adds flavor and soft, tender texture.
- Vanilla – To add another layer of flavor, the vanilla is a delicious addition to the snickerdoodles.
- All-Purpose flour – I have only tested the recipe with AP flour, but you can try a 1:1 gluten free flour for a gluten-free-friendly version.
- Cream of Tartar – To give the cookies their signature tang, cream of tartar imparts a gentle tangy flavor, plus it helps the cookie texture.
- Baking Soda – The leavener gives the cookies a little rise and will help with the cookie shape.
- Salt – I love how salt enhances and balances all the flavors in baking.
- Cinnamon Sugar – The signature of a snickerdoodle cookie is the cinnamon sugar coating!
Helpful Tips
- Chill the dough – Cookies benefit from chilling before baking. This gives the dough time to rest, hydrate, and develop flavor. It also firms the butter to keep the cookies from spreading when baked.
- A cookie scoop is a baker’s helper – To evenly portion and scoop the cookie dough, I highly recommend a cookie scoop and use one for all of my small batch cookies!
- Don’t be shy with the cinnamon sugar – I’ve been known the run my cookies through the cinnamon sugar a couple of times … you should too. 🙂
- To crack or not to crack – A well-known feature of the Snickerdoodle is the crackly top. We get this with the help of the leavening agents and the cookies being rolled in sugar before baking. Some cookies may crack more than others. And that’s ok.
FAQ
I don’t care for the tangy flavor. Can I omit the cream of tartar?
Yes. You can skip it without any other modifications to the recipe.
What is the best way to store snickerdoodles?
Cover the cookie and store at room temperature for 5 to 7 days.
Can I freeze snickerdoodles?
Yes! Baked and cooled cookies freeze well. Place in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
Can I freeze the cookie dough?
You can! After chilling the dough (remember – this gives it time to hydrate and develop flavor), roll into balls and place in a freezer bag. Thaw in the refrigerator, then roll through cinnamon sugar and follow the baking instructions.
More Small Batch Holiday Cookies
Recipe
Small Batch Snickerdoodles Cookies
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.
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!
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RECIPE 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 ESTIMATES
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
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!