A classic snickerdoodle cookies recipe which will yield a small batch of snickerdoodles! Soft and buttery, these cookies are covered with cinnamon sugar and are so easy to make.
Snickerdoodle cookies have always been my favorite kind of cookie. I’ve always loved the cinnamon sugar taste and as a kid, I thought the name snickerdoodle was just fun to say.
I wanted to recreate a small batch snickerdoodle cookies recipe using my trusted family recipe. It took quite a few tries to get ingredient amounts right but I didn’t give up.
The recipe I’m finally sharing is totally reminiscent of the snickerdoodle cookies I grew up loving – buttery, sweet, slightly crisp around the edges, and soft and chewy on the insides. They’re incredibly delicious and perfect for dunking in a tall glass of milk.
What Are Snickerdoodles?
Snickerdoodles have been around for years. If you look through very old cookbooks, say from the 19th century, you might even come across a recipe.
According to The Joy of Cooking, these crinkly-topped cookies likely originated in Germany. Their name might be derived from the German word Schneckennudeln, which translates to “crinkly noodles”.
Ingredients In Snickerdoodles
See the recipe box below for ingredient amounts and recipe instructions.
To make snickerdoodle cookies, you will need:
- an egg yolk
- vanilla extract
- all purpose flour
- baking soda
- cream of tartar
- ground cinnamon (for rolling)
What Is Cream of Tartar?
It is an acidic substance similar to lemon or vinegar. It’s a powdery form of “tartaric acid” and is a byproduct of wine production.
One of its most common uses is for stabilizing egg whites while whipping them as we do when we make meringue cookies or in a mini lemon meringue pie. It is often used in baked goods to help activate baking soda.
You can find it in the spice aisle and will keep indefinitely as long as it is stored in a cool, dry place. When in doubt, look at it and smell it. It should look white and powdery, and should smell mildly acidic.
What Is The Difference Between Snickerdoodles And Sugar Cookies?
Snickerdoodles are very similar to sugar cookies.
Snickerdoodle dough is rolled in a mix of cinnamon and sugar before baking.
Another difference between the two is that snickerdoodle cookies are made with cream of tartar which gives snickerdoodles their slight tangy flavor and chewiness.
How To Make Snickerdoodles
See below for the complete snickerdoodle recipe.
Cream the butter and sugar together until creamy, then beat in egg yolk and vanilla.
Add the dry ingredients to the bowl and mix until just incorporated.
In a small bowl, mix together cinnamon and sugar. Shape the cookie dough into 1-inch balls and roll in the cinnamon sugar.
Bake for 8-10 minutes.
Tips For Making The Best Snickerdoodles
- Use a level tablespoon (not rounded or heaping) when measuring the flour for this snickerdoodle recipe.
- Make sure to use room temperature butter. To test the butter, press down gently with your finger. Your finger should make an indent without sinking into the butter. The butter should still be cool to the touch.
- Bake for 8-10 minutes. Do not overbake if you want soft and chewy snickerdoodles. You want to take the cookies out of the oven when they are set around the edges, but still soft in the middle. The cookies will set as they cool.
- Feel free to add more or less cinnamon to the cinnamon and sugar coating to suit your preferences.
- If your snickerdoodles are flat after baking, check the expiration date of your baking soda. If it is too old, the cookies won’t puff up while baking as they should.
Can I Double This Recipe?
Yes, you can double this snickerdoodle recipe very easily.
What Should I Do With The Leftover Egg White?
Using the entire egg does not work in this snickerdoodle recipe. Since I recommend using only the egg yolk, consider saving the egg white in a small bowl and storing it in the refrigerator. Mix it in with scrambled eggs or by using it in either of these cookie recipes:
Can I Freeze Snickerdoodle Cookies?
Yes! This snickerdoodle cookie recipe will yield 6-7 cookies. Follow these easy tips for freezing cookie dough and baked cookies:
Freezing Snickerdoodle Cookie Dough
- Form the dough into balls and place on a baking sheet, make sure they do not touch. Place the balls in the freezer for about 30 minutes and transfer them to a freezer bag.
- Store unbaked cookies in the freezer for up to 2 months. I recommend freezing the dough without the cinnamon topping.
- When you are ready to bake them, let them stand 15 minutes to thaw and roll them in cinnamon sugar. Bake as the recipe directs.
Freezing Baked Snickerdoodle Cookies
- To freeze baked cookies, transfer to an airtight container with a piece of parchment paper or wax paper between each layer of cookies. Store for up to 2 months.
- When you are ready to eat them, let the cookies thaw for 20 minutes before eating. If you would like to reheat the cookies, place them in a 275 degree F oven (140 degrees C) and bake for 10-12 minutes.
Other Small Batch Cookie Recipes
If you like this easy snickerdoodle recipe, you might also like these cookie recipes:
Best Snickerdoodle Recipe
These are the best snickerdoodles because they are slightly crisp around the edges and perfectly soft in the centers. They have a wonderful cinnamon-sugar flavor and are the perfect texture.
Snickerdoodles are popular during the holidays but I love to bake them any time of the year.
This snickerdoodle recipe will give you 6-7 cookies.
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- 2 tablespoons butter softened
- 1/4 cup granulated sugar plus 1 tablespoon for rolling
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- 6 tablespoons all-purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon ground cinnamon
- Heat oven to 375° F (190° C).
- Cream butter and 1/4 cup sugar until light and fluffy; beat in egg yolk and vanilla.
- Add flour, baking soda, and cream of tartar to the bowl; mix until combined.
- Bake 8-10 minutes, until edges begin to brown. Remove from baking sheet to wire rack to cool.
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.
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