These small batch snickerdoodles are soft and chewy. The dough is easy to mix together with no chill time. You'll definitely want to save and share this recipe!
Snickerdoodles are my comfort cookies when I'm not in the mood for chocolate chip cookies. These snickerdoodles are warm and chewy with a warm cinnamon spice. And the best part it takes less than 30 minutes.
There are so many different types of snickerdoodle recipes out there with different textures. Some may like it more soft, thick and cakey but this small batch snickerdoodle recipe will give you a good classic snickerdoodle cookie. Not too thin and not too thick with crisp edges and a chewy soft center.
Looking for more small batch recipes? This small chocolate cake recipe and small batch zucchini carrot muffins are a delicious treat!
For more delicious cookies you'll love my small batch chocolate chip cookies and monster cookies for one.
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Why you'll love these small batch snickerdoodles
- Small batch: The perfect amount made in just minutes that will satisfy that sweet tooth craving.
- Taste: Warm, chewy cookies with cinnamon spices
- Easy Recipe: No chill required, just mix, roll and bake.
Small Batch Snickerdoodles Ingredients
- Flour: Use All purpose flour for best results
- Both Sugars: Brown sugar and white sugar plays a role in making these cookies chewy with a little more of a caramel color which makes it not look like cinnamon sugar cookies.
- Butter: Room temperature unsalted butter is best.
- Egg Yolk: Use large egg
- Vanilla extract: Always measure with your heart but a little splash would do!
- Baking soda and cream of tartar: Both play an important role in making snickerdoodles and creating the perfect chewy texture. Cream of tartar gives snickerdoodles the tangy flavor and is in my opinion a key ingredient to making this small batch snickerdoodle recipe.
- Ground Cinnamon- snickerdoodles are rolled in a cinnamon-sugar mixture and there is more additional cinnamon in the cookie batter itself for more cinnamon flavor.
See small batch snickerdoodles recipe card for quantities and measurements
Instructions:
Preheat oven to 350F and line a sheet pan with parchment paper.
With a small bowl mix in the 2 tablespoons of sugar and 1 teaspoon of cinnamon and set aside until needed.
- In a medium bowl cream softened butter, granulated sugar and brown sugar.
- Add in vanilla extract and the egg yolk and mix until just combined.
- Incorporate all the dry ingredients until the dough comes together scraping the bottom and sides of the bowl.
- Scoop into 1 tablespoon balls
- Roll cookie dough balls into the cinnamon sugar mixture and then flatten into ½ inch discs.
Space out the cookies leaving 2 inches in between each cookie on the prepared baking sheet.
Bake in middle rack for 8-10 minutes
The top of the cookies will crackle, and you'll have golden brown crispy edges.
Take the cookies out of the oven and allow them to cool on a wire rack before enjoying!
If using a medium cookie scoop which is around 2 tablespoon of cookie dough you'll have to add an additional two minutes when baking and you'll get around 4 cookies instead of
Storage:
Store baked cookies in an airtight container for up to 4 days or freeze in air-tight container for up to 2 months. Little hack I can share that I love! Place a slice of bread into your storage container and the bread will help keep the cookies from getting hard and stale.
Small Batch Snickerdoodles Tips:
Round Cookies:
- If you're looking for the perfect cookie with round edges, follow this next tip! For perfectly round cookies use a round cutter or a bowl just slightly larger than your cookie and swirl it when it's hot out of the oven to reshape the edges of the cookies.
Baking:
- Every oven is different; the biggest tip I can give you is to know and understand your oven. If you're thinking wow how am i going to understand my oven when it doesn't talk to me. Well, use an oven thermometer and test it out. Your oven may run hotter than what you preheat the oven to be. You may have hot spots in your oven that will make you have to turn the cookie sheet during half the baking time. So, when a recipe says bake at 8 mins, no don't listen to them unless you and the recipe maker has the same exact oven! Understand and adjust the bake time as needed giving it an extra minute or two if needed. I always bake one cookie at the time suggested and decide what to bake the final bake time will be on my next batch. I know it sounds like an extra step of work but it's a great tip!
Measuring:
- Do NOT overmeasure your flour. By all means use grams if possible if not just make sure the flour isn't packed when measuring. A little too much flour can result in dry cookies.
Prepping ahead:
- Whether you're making these cookies at midnight, gifting a friend some cookies or making these to add to your Christmas cookie boxes believe in the power of your freezer. The freezer is simply your best friend. Make the dough ahead of time, scoop and freeze the cookie dough and bake when needed. Just make sure to roll dough into cinnamon-sugar coating before baking. You will need to add a couple minutes more if baking from frozen.
FAQ
No, please find another recipe as the results will not be the same.
Simply make the dough, scoop and freeze until needed or bake and cool the cookies on a cooling rack before storing into freezer-safe bags.
Yes! I haven't tried to substitute with a whole egg versus two egg yolks. It might just work, and it may not. I will update the recipe if I do experiment.
If you loved these small batch snickerdoodles give these recipes a try!
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Small Batch Snickerdoodles Recipe
Ingredients
Snickerdoodle Dough
- 5 tablespoon Unsalted Butter Room Temperature
- ¼ cup Sugar
- 2 tablespoon Light Brown Sugar
- 1 Egg Yolk
- ½ teaspoon Vanilla Extract
- ¾ cup All Purpose Flour
- ¼ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
Cinnamon Sugar
- 2 tablespoon Sugar
- 1 teaspoon Cinnamon
Instructions
- Preheat oven to 350F and line a sheet pan with parchment paper.
- With a small bowl mix in the 2 tablespoons of sugar and 1 teaspoon of cinnamon and set aside until needed.
- In a medium bowl cream softened butter, granulated sugar and brown sugar.
- Add in vanilla extract and the egg yolk and mix until just combined.
- Incorporate all the dry ingredients until the dough comes together scraping the bottom and sides of the bowl.
- Scoop into 1 tablespoon balls and roll cookie dough balls into the cinnamon sugar mixture.
- Space out the cookies leaving 2 inches in between each cookie on the prepared baking sheet.
- Bake in middle rack for 8-10 minutes. At the 6-minute mark take the cookie out od the oven and bang it on the counter once and then allow them to bake for another 2 minutes or more until fully baked.
- Take the cookies out of the oven and allow them to cool on a wire rack before enjoying.
