This post may contain affiliate links. Please read our disclosure policy.
Fill your kitchen with the warm scent of cinnamon and sugar by baking this small batch of snickerdoodles! These soft, buttery cookies are perfectly coated in a classic cinnamon-sugar mixture and bake up in no time. With just the right amount for a treat without leftovers, they’re perfect for enjoying fresh or sharing with someone special.
If you’re searching for more small batch cookie recipes, don’t miss our rich and buttery Butter Cookies, classic Chocolate Chip Cookies, warmly spiced Ginger Cookies, and hearty, chewy Oatmeal Cookies!
Why You’ll Love This Recipe
- Simple to Make: This recipe uses basic ingredients and easy steps, so you can whip up a batch of cookies quickly and easily.
- Great Texture: These snickerdoodles are soft and chewy in the center with slightly crisp edges—just the way they should be.
- Scales Easily: Want more cookies? Double the ingredients for a larger batch without any hassle.
- Perfect Anytime: While they’re a holiday favorite, snickerdoodles are just as great for an everyday treat.
After many trials and adjustments to my cherished family recipe, I’ve perfected the ingredient ratios for this small batch of snickerdoodles.
These cookies have everything you love about classic snickerdoodles: rich buttery flavor, just the right amount of sweetness, slightly crisp edges, and a soft, chewy center. Rolled in a blend of cinnamon and sugar, they’re the perfect treat for dunking in milk or enjoying on their own.
While often associated with the holidays, these cookies are too good to save for just one season. This easy recipe makes 6-7 cookies, giving you the perfect amount to enjoy without leftovers.
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 for great flavor and easy mixing. It should feel cool to the touch but soft enough so when you press gently, it leaves a slight indentation without melting.
- Sugar: You’ll need 1/4 cup of granulated sugar for the cookie dough. Set aside an extra tablespoon to mix with cinnamon for the classic snickerdoodle coating.
- Egg Yolk: Just one egg yolk is enough for this small batch recipe. Save the egg white for another egg white recipe—I recommend trying it in recipes like mini Pavlova, a single serving White Cake, or Two Vanilla Cupcakes!
- Vanilla Extract: A little vanilla goes a long way to enhance the flavor of these cookies.
- Flour: All-purpose flour works perfectly here. It’s a reliable choice for soft and chewy cookies.
- Baking Soda: This gives the cookies a slight lift and keeps them from being too dense.
- Cream of Tartar: A key ingredient in snickerdoodles, cream of tartar adds the tangy flavor these cookies are known for. It also helps the cookies stay soft. If you don’t have it on hand, you’ll find it in the spice aisle, and it lasts a long time when stored properly.
- Ground Cinnamon: Mix cinnamon with sugar for that signature snickerdoodle coating. It adds a warm, sweet flavor that makes these cookies so irresistible.
Recipe Variations
Get creative with your snickerdoodles by trying these fun twists on the classic cookie:
- Chocolate Chip Snickerdoodles: Stir in a few tablespoons of mini chocolate chips for a touch of chocolate in every bite.
- Nutty Snickerdoodles: Mix in chopped pecans, almonds, or walnuts for extra crunch and a nutty flavor that complements the cinnamon.
- Citrus Snickerdoodles: Add a teaspoon of lemon or orange zest to the dough for a bright, refreshing hint of citrus.
- Spiced Snickerdoodles: Enhance the cinnamon-sugar coating by adding a pinch of cardamom or nutmeg for a warm, spiced twist.
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-sized bowl, cream the butter and sugar together until the mixture is smooth and creamy. Beat in the egg yolk and vanilla until fully combined.
- Combine Dry Ingredients: Add the flour, baking soda, cream of tartar, and salt to the bowl. Mix just until the ingredients are combined—avoid overmixing.
- Prepare Cinnamon Sugar: In a small bowl, mix together the cinnamon and sugar for the coating.
- Shape and Roll: Roll the cookie dough into 1-inch balls, then coat each ball evenly in the cinnamon-sugar mixture.
- Bake: Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in a preheated 350°F (177°C) oven for 8-10 minutes, or until the edges are set and the tops are slightly crackled. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack.
Expert Tips
- Measure Flour Correctly: For the best cookies, measure your flour properly. Spoon the flour into a dry measuring cup, level it off with a straight edge, and avoid packing it in to ensure the right amount for soft, chewy cookies.
- Use Softened Butter: Your butter should be slightly softened. Test it by pressing gently—if it leaves a slight indentation and feels cool but not hard or greasy, it’s ready.
- Perfect Baking Time: Bake for 8-10 minutes, pulling the cookies out when the edges are set but the centers still look soft. They’ll finish setting as they cool, giving you perfectly chewy snickerdoodles.
- Customize the Cinnamon Coating: The cinnamon-sugar coating can be adjusted to taste. Like a stronger cinnamon flavor? Add a bit more cinnamon to the mix.
- Prevent Flat Cookies: If your cookies spread too much, check the freshness of your baking soda. Expired baking soda won’t do its job, and your cookies won’t have that signature puff and texture.
Frequently Asked Questions
Absolutely! Simply double all the ingredient amounts, and you’ll have enough dough for about 12-14 cookies.
Flat cookies could mean your baking soda is expired or your butter was too soft. Make sure your butter is softened but still cool, and check the freshness of your baking soda.
Keep them in an airtight container at room temperature for up to 5 days.
Yes! Shape the dough into balls and freeze them on a baking sheet until firm. Transfer to an airtight container or freezer bag, and bake straight from frozen, adding 1-2 minutes to the bake time.
More Small Batch Cookie Recipes
If you love these snickerdoodles, you’ll want to try these other delicious small batch cookie recipes:
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 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 Snickerdoodles
Ingredients
- 2 tablespoons salted butter -softened
- 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
- Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, cream the butter and 1/4 cup of sugar together until the mixture is light and fluffy. Beat in the egg yolk and vanilla extract until well combined.
- Add the flour, baking soda, and cream of tartar to the bowl. Mix until the dough comes together and all the ingredients are fully incorporated.
- In a small bowl, combine the cinnamon and the remaining 1 tablespoon of sugar.
- Roll the dough into 1-inch balls. Toss each ball in the cinnamon sugar mixture until evenly coated. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges start to turn light golden brown. Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes. Transfer the cookies to a wire rack to cool completely.
Notes
-
- Measure Flour Correctly: For the best cookies, measure your flour properly. Spoon the flour into a dry measuring cup, level it off with a straight edge, and avoid packing it in to ensure the right amount for soft, chewy cookies.
-
- Use Softened Butter: Your butter should be slightly softened. Test it by pressing gently—if it leaves a slight indentation and feels cool but not hard or greasy, it’s ready.
-
- Perfect Baking Time: Bake for 8-10 minutes, pulling the cookies out when the edges are set but the centers still look soft. They’ll finish setting as they cool, giving you perfectly chewy snickerdoodles.
-
- Customize the Cinnamon Coating: The cinnamon-sugar coating can be adjusted to taste. Like a stronger cinnamon flavor? Add a bit more cinnamon to the mix.
-
- Prevent Flat Cookies: If your cookies spread too much, check the freshness of your baking soda. Expired baking soda won’t do its job, and your cookies won’t have that signature puff and texture.
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.
These are lovely! I made a batch a couple of weeks ago for my mom and Me and ended up making a double batch last night for my dad, my mom, and myself. The only thing I changed the second time was I substituted 1/4 of the sugar for dark brown sugar (1tbsp for a single recipe, 2 for a double).
I made these tonight and they turned out delightful, the perfect texture and flavorful. Easy to make with minimal clean up can’t be beat. One small change for next time I make them (and there will be a next time), my salted butter must not have much salt, so using the same brand, I’ll add maybe 1/8 tsp of salt to the dough. Thanks for a simple, easy to follow recipe that makes the perfect amount of cookies for one person to snack on for a few days😊
I made this, and they came out perfectly. There chew is wonderful, and six cookies is the best batch size.
Thanks Mindy gor telling us how many cookies it made.
If I doubled the recipe, should I use the whole egg or do I need to use two egg yolks? Thanks fo your wonderful recipes!
Use two egg yolks. The cookies need the fat that the egg yolks provide and adding the egg whites will alter the texture of the snickerdoodles. Save the egg whites to mix in with an egg or two to make scrambled eggs or use them in any of our recipes made with egg whites: https://onedishkitchen.com/egg-white-recipes/
I made the snickerdoodle recipe and then used the egg white to make the coconut macaroon recipe. I have written both recipes on one with the subtitle: One Egg, Two Cookies! I will make these snickerdoodle and macaroon cookies time and time again! Most excellent! I also dipped the bottoms of the macaroon’s in melted dark chocolate. So delicious!
The only thing to improve…is make a double batch!!!😆 These are perfect! Thanks for sharing!!
Baking soda was not expired, however, cookies came out extremely flat. Any idea what could have gone wrong? I would like to try this recipe again.
Happy New Year
Really looking forward to your wonderful recipes.
Thank you very much.
BJ Harris
Great recipe..
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!
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