Small Batch Snickerdoodles Cookies
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.
Small Batch Snickerdoodle Cookies Highlights
- My version of snickerdoodles stays true to the classic recipe and includes cream of tartar. Often used as a leavener, it gives sugar cookies a tangy flavor. Love the tang? Try my pumpkin spice snickerdoodles cookies and cinnamon sugar almond flour cream cheese cookies, or my small batch of snickerdoodle cupcakes next!
- The cookies feature tasty chewy centers with caramelized, crispy edges. The hallmark of a tasty cookie!
- 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.
A Few Ingredient Notes
- Egg Yolk – The egg yolk acts as a binder in the cookies. It also adds flavor and soft, tender texture.
- 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.
- Cinnamon Sugar – The signature of a snickerdoodle cookie is the cinnamon sugar coating!
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.
Snickerdoodles 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.
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.
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by Erin Cernich
This recipe may contain affiliate links. See my disclosure policy.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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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 …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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