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Small-batch Snickerdoodles

Small-batch Sugar Cookies

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.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 cookies
Calories 205 kcal
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

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

Small-batch Snickerdoodle Cookies

  1. Preheat your oven to 350°F and a line baking sheet with parchment paper or silicone baking mat.
  2. In a medium bowl, combine butter and sugar and beat until light and fluffy, 30 seconds to 1 minute.
  3. Add egg yolk and vanilla, and beat until well-combined.
  4. Add flour, baking soda, cream of tartar, and salt, and beat until dough comes together and begins to clump.
  5. Divide dough into 6 parts and roll into balls.

  6. 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).

  7. Bake for 9 to 12 minutes until the bottom edges of the cookies are just barely golden.
  8. Cool on the baking tray and enjoy!

Recipe 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).