Snickerdoodle Cookies 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.
Small Batch Snickerdoodle Cookies
I have another Snickerdoodle cookie recipe on the blog – it is here. And it is for a full/large batch. That recipe was back at the beginning of the blog, and before I realized I wanted to focus on small batch baking.
And it was probably that recipe that lead me to small batch. If I remember – there were just too many extra cookies laying around!
A note on a small batch of cookies – the number of cookies you get from the batter depends on how they are scooped before baking. Seems obvious, but worth a mention.
I think I say it about 2 more times below, but I used a medium #40 cookie scoop. And I recommend a cookie scoop. I used to try to measure with a measuring spoon, or just a spoon from the drawer. And I always ended up with cookies that were different sizes. And worse – baked unevenly.
So there is my plug on the cookie scoop.
This Snickerdoodle recipe is just in time for the holiday’s. Seems these cookies are another to make an appearance at Christmas – much like the Chocolate Crinkles. And how ironic is it that neither of these cookies have a hint of red, green, or royal icing.
Don’t worry – those cookie recipes are in development and will be coming soon. Wink.
Regardless of their decor, the cookies usually are a favorite because it is hard to resist a sugar cookie with cinnamon. Plus, the cookies may harken back to childhood memories (at least they do for me and folks in my generation).
The Snickerdoodle is another recipe found in the Betty Crocker ‘Cooky Book’. This cookbook was a favorite growing up and I have searched high and low for my own copy (thanks Amazon). A great cookbook for some inspiration and a walk down memory lane.
What Is A Snickerdoodle Cookie
So what is a Snickerdoodle? Here is you Wiki history lesson …
But clicking the link aside, the Snickerdoodle is essentially a sugar cookie with cinnamon. It is hard to say where or how the addition of cream of tartar came to be. But it is a key ingredient if you want the iconic cookie.
Cream of tartar is a leavening agent that gives the cookie its tang. And in my opinion (I have a lot of them …), this is the only cookie it belongs in. If I tasted it in another cookie, I’d be confused as to why I wasn’t eating a Snickerdoodle.
What You Need To Make Snickerdoodles
- Unsalted butter – a must in sugar cookies.
- Granulated sugar – sugar cookies need sugar!
- Egg yolk – only the yolk given the small batch, and to help with texture and fat content.
- Vanilla extract – flavor, flavor, flavor!
- All-purpose flour – I have only tested the recipe with AP flour.
- Cream of tartar – gives the cookies the Snickerdoodle tang, and helps with leavening.
- Baking soda – to help lift the cookies, and work with the acidity in the cream of tarter to lift the cookies.
- Salt – flavor enhancer.
- Cinnamon Sugar – these wouldn’t be Snickerdoodles without it!
- Baking sheet – my go-to baking sheets are from Nordic Ware. I have every size and for small batch cookies I always use the half-sheet.
- Parchment paper – I have tried a silicone baking mat and parchment for these cookies. Parchment paper works great and you don’t have to wash it when you’re done.
- Cookie scoop – my go-to cookie scoop is a medium #40. I highly recommend a cookie scoop. Gives you the same size cookie so they bake evenly. Plus, it’s just easier to scoop cookie dough.
- Cooling rack – another Nordic Ware find. And it is the perfect size for the baking sheet.
Tips For Making Snickerdoodle Cookies
- Chill the dough – Being a sugar-type cookie and the butter, the cookies can spread while baking. Chilling the dough helps alleviate some of the spread.
- Use cream of tartar – I have seen Snickerdoodle cookies that don’t use the cream of tartar. In my opinion, then the cookie isn’t a Snickerdoodle without the tang.
- A cookie scoop is a baker’s helper – It took me a while to realize how useful the cookie scoops are. And I will never make a cookie without one. I use a medium #40 scoop. You should be able to get 6-8 cookies out of this batter.
- Lots of cinnamon sugar – I’ve been known the run my cookies through the cinnamon sugar a couple 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.
- Enjoy today – I find a lot of cookies lose that fresh-from-the-oven taste and texture about 3 days after baking. That’s not to say the cookies won’t keep, they are just better the day/next day they are baked.
Looking forward to keeping the Christmas cookie parade going!
More Small Batch Cookie Recipes
- Chocolate Crinkle Cookies (Small Batch)
- Pumpkin Oatmeal Cookies with Chocolate Chips
- Toasted Coconut Maple Macaroons
- Soft Apple Cookies With Caramel Icing
- Chocolate Sugar Cookie Sandwiches
Snickerdoodles – Small Batch
- 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
- 2 tablespoons granulated sugar
- 1 and 1/2 teaspoons ground cinnamon
- 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!
- 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.