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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.
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