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These small batch snickerdoodle cookies bake up with crisp, cinnamon-sugar edges and soft, chewy centers. The warm aroma of cinnamon and butter fills the kitchen as they bake, making them just as comforting as they are delicious.
Featured Comment
“I made these tonight and they turned out delightful, the perfect texture and flavorful.”
– Katrina
Why You’ll Love This Recipe
- Easy to Make: One bowl, no chilling, and made with simple pantry ingredients.
- Perfect Texture: Soft, chewy centers with crisp cinnamon-sugar edges.
- Small Batch Convenience: Yields just enough cookies for one or two people.
- Year-Round Favorite: Perfect for holiday baking or a quick treat any time of year.
I’ve refined this recipe through plenty of testing to make a small batch snickerdoodle that’s buttery, tender, and generously coated in cinnamon-sugar.
They bake up golden and fragrant, filling the kitchen with the warm scent of cinnamon. Whether you enjoy them warm from the oven or after they’ve cooled, they’re always just the right amount of sweet.
Looking for more small batch cookie recipes? Try my small batch butter cookies, small batch chocolate chip cookies, small batch ginger cookies, and small batch oatmeal cookies.
Ingredients
If you have any ingredients leftover from this small batch snickerdoodle recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use slightly softened salted butter. It should be cool to the touch and soft enough to leave a slight indentation when pressed.
- Sugar: Use 1/4 cup granulated sugar for the dough, plus 1 tablespoon mixed with cinnamon for rolling.
- Egg Yolk:Just 1 yolk is needed. Save the white for an egg white recipe like mini pavlova, small white cake, or two vanilla cupcakes.
- Vanilla Extract: Adds flavor depth to the cookies.
- Flour: Use all-purpose flour for soft, chewy cookies.
- Baking Soda: Helps the cookies rise and stay light.
- Cream of Tartar: Gives snickerdoodles their classic tang and keeps them soft.
- Ground Cinnamon: Mixed with sugar to coat the cookies and give them that signature warm flavor.
Recipe Variations
Try these simple variations to change up the flavor of your snickerdoodles:
- Chocolate Chip: Add a few tablespoons of mini chocolate chips for bursts of chocolate in every bite.
- Nutty: Stir in chopped pecans, walnuts, or almonds for crunch and extra flavor.
- Citrus: Mix in 1 teaspoon of lemon or orange zest for a light, citrusy note.
- Spiced: Add a pinch of cardamom or nutmeg to the cinnamon-sugar coating for a warm spice flavor.
How To Make Snickerdoodles
Refer to the recipe box below for the complete list of ingredients and detailed step-by-step instructions.
- Mix Wet Ingredients: In a medium bowl, cream the butter and sugar until smooth. Add the egg yolk and vanilla; mix until fully combined.
- Add Dry Ingredients: Stir in the flour, baking soda, cream of tartar, and salt until just combined. Don’t overmix.
- Make Cinnamon Sugar: In a small bowl, mix the sugar and cinnamon for the coating.
- Shape and Coat: Roll the dough into 1-inch balls and coat each one in the cinnamon-sugar mixture.
- Bake: Place on a parchment-lined baking sheet, about 2 inches apart. Bake at 350°F (177°C) for 8-10 minutes, until edges are set and tops are slightly crackled. Cool on the baking sheet for a few minutes, then transfer to a wire rack.
Expert Tips
- Measure Flour Properly: Spoon flour into a dry measuring cup and level it off, don’t scoop or pack it down.
- Use Softened Butter: Butter should be cool to the touch and soft enough to leave a slight indentation when pressed.
- Watch the Bake Time: Bake for 8-10 minutes. Remove when edges are set and centers still look soft, they’ll firm up as they cool.
- Adjust Cinnamon Flavor: For a stronger cinnamon taste, add a little extra to the coating.
- Avoid Flat Cookies: Make sure your baking soda is fresh, old baking soda can cause cookies to spread too much.
Frequently Asked Questions
Bake until the edges are set but the centers look slightly underbaked. The cookies will finish cooking on the baking sheet as they cool.
Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze for up to 2 months.
Yes, simply double all the ingredients for a larger batch.
This could be due to overly soft butter or expired baking soda. Make sure your butter is just softened and your leavening is fresh.
Yes, shape the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes.
Snickerdoodles are rolled in cinnamon sugar before baking and often include cream of tartar, which gives them a slightly tangy flavor and chewy texture.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch snickerdoodle cookie recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Snickerdoodle Recipe
Ingredients
- 2 tablespoons salted butter -softened to room temperature
- ¼ cup granulated sugar -plus 1 tablespoon for rolling
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- 6 tablespoons all-purpose flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon cream of tartar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment or a silicone mat.
- In a medium bowl, cream the butter and 1/4 cup sugar until light and fluffy. Add the egg yolk and vanilla; mix until combined.
- Add the flour, baking soda, and cream of tartar; mix until a dough forms.
- In a small bowl, stir together the cinnamon and remaining 1 tablespoon sugar.
- Roll dough into 1-inch balls and coat each in the cinnamon-sugar mixture. Place on the baking sheet, 2 inches apart.
- Bake for 8–10 minutes, until the edges are lightly golden. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Measure Flour Properly: Spoon flour into a dry measuring cup and level it off, don’t scoop or pack it down.
- Use Softened Butter: Butter should be cool to the touch and soft enough to leave a slight indentation when pressed.
- Watch the Bake Time: Bake for 8-10 minutes. Remove when edges are set and centers still look soft, they’ll firm up as they cool.
- Adjust Cinnamon Flavor: For a stronger cinnamon taste, add a little extra to the coating.
- Avoid Flat Cookies: Make sure your baking soda is fresh, old baking soda can cause cookies to spread too much.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
To make cinnamon cookies, mix the cinnamon and sugar into the cookies instead of rolling them in it.
Joanie, your small batch cookie recipes have been a lifesaver this season! I am making just enough variety to have a nice assortment of treats for my grandkids, without too much leftover for me to eat. I finished the shortbread this morning, and am working on these snickerdoodles right now. I love that I can double the recipe with no issues, and will have a lovely tray of cookies for us to enjoy! Happy holidays!
Thank you so much for your sweet comment! I’m thrilled the cookie recipes have been helpful for you this season. It sounds like your grandkids are in for a real treat! Wishing you and your family a wonderful holiday season!
Is it possible to omit egg yolk due to allergy? Or what else can be substituted for egg yolk?
Unfortunately, we haven’t tested this recipe with any egg yolk substitutes and cannot recommend specific alternatives. We recommend consulting a trusted resource specializing in allergy-friendly baking for suitable substitutes.
Bobs red mill egg substitute!! It’s a life saver for me it’s worked for anything I’ve needed it to except it’s not to be used for like merangue or anything. Good luck! I’m making this now using it I’ll update you 🙂
The snickerdoodles were very good however I made them they tasted kind of eggy so I checked the recipe and I had put the right amount of eggs so I was confused but overall very tasty.
I wanted to make a small batch of cookies for the grandkids, and I found this recipe. And Lawsy Me– am I ever happy I did! I doubled the recipe and was able to get 15 cookies. The kids have never had Snickerdoodles. They loved them. I am very happy with this recipe and will make again. I also plan on making some of the other small batch recipes. If they turn out half as good as the doodles, I will never make large batch again! Thank you for your attention to details.