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.
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.
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.
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
Ingredients
Special Equipment
- Handheld electric mixer optional but helpful
Cinnamon Sugar
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons ground cinnamon
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
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