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Small-batch Snickerdoodles

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These Small-batch Snickerdoodles are thin and a little bendy, chewy with crispy edges and the perfect blend of sweet cinnamon spiciness and snickerdoodle tang.

Stack of Small-batch Snickerdoodles on parchment paper.

A couple weeks ago, I shared my favorite snickerdoodle recipe, and if you’re looking to bake for a crowd or stock your freezer with cookie dough, I really, really love those cookies, but for my small-batch friends, today I have a snickerdoodle recipe just for you.

Let’s make some Small-batch Snickerdoodles.

Small-batch Snickerdoodles on parchment paper.

These are not just a small-batch version of the cookies I posted last month. They’re a completely different breed of snickerdoodle. They’re thin and a little bendy, chewy with crispy edges and the perfect blend of sweet cinnamon spiciness and slight snickerdoodle tang.

I love them, and I really love that this recipe only makes six, because, oh man, are they addicting.

They’re also a cinch to make. Technically they require two bowls since you need something to put the cinnamon sugar in for rolling, but the cookie dough is made all in one bowl with your usual sugar cookie ingredients plus cream of tartar.

Cream of tartar is an essential snickerdoodle ingredient; it’s what gives them that little tangy kick that makes a snickerdoodle a snickerdoodle. BUT, if you don’t have it (and don’t want to buy it), feel free to omit it.

Instead of really good small-batch snickerdoodles, you’ll have really good small-batch cinnamon sugar cookies. And that’s nothing to complain about.

Small-batch Snickerdoodles

If it’s been a long week and you need a sweet little pick-me-up, these cookies might be just the thing you’re looking for.

Looking for more cookie recipes? Try these Small-batch Chocolate Chip Cookies, Small-batch Sugar Cookies, and Small-batch Peanut Butter Cookies.

Small-batch Snickerdoodles

Small-batch Snickerdoodles

These Small-batch Snickerdoodles are thin and a little bendy, chewy with crispy edges and the perfect blend of sweet cinnamon spiciness and snickerdoodle tang.
4.91 from 11 votes
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings (Hover or Click to Change Yield): 6 cookies
Calories: 205kcal
Author: Tracy

Ingredients

Special Equipment

Cinnamon Sugar

Small-batch Snickerdoodle Cookies

  • 1/3 cup (76g) salted butter softened
  • 1/3 cup + 1 tablespoon (80g) granulated sugar
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract
  • 3/4 cup + 1 tablespoon (98g) all-purpose flour measured by weight or using the spoon and sweep method*
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt

Instructions

Cinnamon Sugar

  • In a small bowl, combine sugar and cinnamon and stir until mixed. Set aside.

Small-batch Snickerdoodle Cookies

  • Preheat your oven to 350°F and a line baking sheet with parchment paper or silicone baking mat.
  • In a medium bowl, combine butter and sugar and beat until light and fluffy, 30 seconds to 1 minute.
  • Add egg yolk and vanilla, and beat until well-combined.
  • Add flour, baking soda, cream of tartar, and salt, and beat until dough comes together and begins to clump.
  • Divide dough into 6 parts and roll into balls.
  • Roll dough in cinnamon sugar and transfer to the prepared baking sheet, spaced well apart. Use the palm of your hand or the bottom of a glass to gently flatten each cookie to 1/2-inch thick, no thinner (for fluffier, softer cookies, skip this step).
  • Bake for 9 to 12 minutes until the bottom edges of the cookies are just barely golden.
  • Cool on the baking tray and enjoy!

Notes

*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

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Comments

  3. Marie says

    4 stars
    Hey there! This is a very easy recipe and the cookies were quite yummy! Thanks for sharing! This recipe will be in my cookie rotation.

    Reply

  5. Coleen says

    I decided to try this small batch recipe because I have absolutely no sell control when it comes to sweets. The plan was to freeze two and keep out four my husband and I could enjoy over 2 days. Didn’t quite work out that way. Yes, I froze two but they were so good I ate three of them myself! The next day I made another batch and froze them all. Yep, they taste just as good after thawing! 🙂
    Thank you for the recipe!
    Coleen

    Reply

    • Tracy says

      Hi, Linda, I haven’t had great luck with egg replacements, but if you have a favorite one, use 1/3 of what it tells you to use for one egg or 1 tablespoon. Hope that helps!

      Reply
4.91 from 11 votes (8 ratings without comment)

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