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Small Batch Snickerdoodle Recipe

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.

A tray of six snickerdoodle cookies

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.

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.

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According to some, these crinkly-topped cookies originated in Germany. Their name might be derived from the German word Schneckennudeln, which translates to "crinkly noodles".

Why This Recipe Works

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 have a wonderful cinnamon-sugar flavor and are the perfect texture. These snickerdoodles are incredibly delicious and perfect for dunking in a tall glass of milk.

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.

A stack of three snickerdoodle cookies on a small plate

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Butter: I use softened salted butter. Butter helps make these cookies tender and it adds flavor. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation.
  • Sugar: You will need to use 1/4 cup of granulated sugar for the cookie dough and an additional 1 tablespoon to roll the cookies in before baking.
  • Egg yolk: Just 1 egg yolk is all you need to bind the ingredients together. See below for ways to use the leftover egg white.
  • Vanilla extract: For flavor.
  • Flour: Use all purpose (plain) flour.
  • Baking soda: To help the cookies rise.
  • Cream of tartar: This 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.
  • Ground cinnamon: Cinnamon is added to a tablespoon of sugar for rolling.

How To Make This Recipe

  1. Cream the butter and sugar together until creamy, then beat in egg yolk and vanilla.
  2. Add the dry ingredients to the bowl and mix until just incorporated.
  3. In a small bowl, mix together cinnamon and sugar. Shape the cookie dough into 1-inch balls and roll in the cinnamon sugar.
  4. Bake for 8-10 minutes.
Six snickerdoodle cookies placed in a loaf pan

Expert Tips

  • 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.

Frequently Asked Questions

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

Can I Double This Recipe?

Yes, you can double this snickerdoodle recipe with success.

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:
Coconut Macaroons
Flourless Chocolate Pecan Cookies

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.

An overhead view of three snickerdoodle cookies on a plate next to a row of cookies in a loaf pan

If you like this easy snickerdoodle recipe, you might also like these cookie recipes:

A stack of three snickerdoodle cookies on a plate next to a row of cookies in a loaf pan

For this recipe, I use a quarter baking sheet, a quarter silpat liner, a hand mixer, and a tablespoon-sized cookie scoop. All of these items can be found in our Store.

If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.

If you’ve tried these snickerdoodles 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.

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snickerdoodle cookies | one dish kitchen

Snickerdoodle Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Cool: 10 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: German
Keywords: cinnamon, cookies, snickerdoodles
Servings: 6 cookies
Calories: 102kcal
Author: Joanie Zisk

Ingredients

  • 2 tablespoons salted 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

Instructions

  • 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.
  • In a separate small bowl, mix cinnamon and remaining 1 tablespoon sugar. Shape dough into 1-inch balls; roll in cinnamon sugar. Place 2 inches apart on silpat lined or parchment paper lined baking sheet.
  • Bake 8-10 minutes, until edges begin to brown. Remove from baking sheet to wire rack to cool.

Notes

Expert Tips
  • 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.

Nutrition

Serving: 1cookie | Calories: 102kcal | Carbohydrates: 14.16g | Protein: 1.27g | Fat: 4.61g | Saturated Fat: 2.68g | Cholesterol: 40.77mg | Sodium: 34.91mg | Potassium: 8.03mg | Fiber: 0.2g | Sugar: 8.36g | Vitamin A: 157.48IU | Calcium: 3.65mg | Iron: 0.42mg

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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About The Author

4 thoughts on “Small Batch Snickerdoodle Recipe”

  1. 5 stars
    The perfect size and the lovely crispy chewy texture! Thank you so much for reducing this down for one person! It will make my Christmas!

    1. Hi Wendy,
      I’m so happy you enjoyed the cookies. Thank you so much for taking the time to let me know.

      Have a wonderful Sunday!
      Joanie

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