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Ready to make your kitchen smell like cinnamon-spiced heaven? Today we’re tackling a small batch of snickerdoodles that are irresistibly soft, buttery, and perfect for when you don’t want to commit to a large batch. Wrapped in a classic coat of cinnamon sugar, these cookies are ideal for savoring solo or sharing with someone special.

If you’re looking for more small batch cookie recipes, you’ll love our Butter Cookies, Chocolate Chip Cookies, soft Ginger Cookies, and Oatmeal Cookies!

Why You’ll Love This Recipe

  • Easy to Make: With simple ingredients and steps, you’ll have cookies ready in no time.
  • Perfect Texture: Soft and chewy on the inside, crisp around the edges.
  • Doubles Well: Need more? Just double the ingredients for a larger batch.
  • Anytime Snack: Ideal for holidays but perfect for everyday cravings.

Crafting The Perfect Small Batch Snickerdoodle Recipe

After numerous trials tweaking my cherished family recipe, I’ve successfully nailed down the perfect ingredient ratios for this small batch Snickerdoodle recipe.

The cookies that emerged from this kitchen experiment are everything snickerdoodles should be: rich and buttery, delicately sweet, with a slight crispiness at the edges while remaining soft and chewy in the center. These cookies showcase a harmonious blend of cinnamon and sugar, and their flawless texture makes them the go-to choice for milk-dunking aficionados.

Though snickerdoodles often make an appearance during holiday seasons, there’s no reason to limit these cinnamon-sugar delights to just a few months of the year.

This streamlined recipe yields 6-7 cookies, ideal for satisfying those spontaneous cravings without going overboard.

A stack of three snickerdoodle cookies on a small plate.

Ingredient Notes

  • Butter: Opt for salted butter that’s been softened for a tender cookie texture and rich flavor. The butter should give a little when pressed but still feel cool—this is the sweet spot for perfect cookie dough.
  • Sugar: Allocate 1/4 cup of granulated sugar for the cookie dough, and keep an extra tablespoon on hand. This extra sugar will blend with cinnamon for that iconic snickerdoodle roll before baking.
  • Egg yolk: A single egg yolk is your go-to binding agent for this recipe. Don’t fret over the leftover egg white; there are plenty of egg white recipes you can use it in! Consider using the egg white in a mini Pavlova, a single serving White Cake, or Two Vanilla Cupcakes!
  • Vanilla extract: A dash of this aromatic liquid enhances the overall flavor profile of the cookies.
  • Flour: Standard all-purpose flour is your best bet for this recipe. It provides the structure your cookies need.
  • Baking soda: This ingredient gives your snickerdoodles the lift they need, making them fluffy and airy.
  • Cream of tartar: This acidic powder, a byproduct of wine production, acts as a leavening agent when paired with baking soda. It’s also handy for stabilizing egg whites in recipes like meringues. You’ll find it in the spice aisle, and it has a long shelf life when stored properly—just ensure it remains white and powdery with a mildly acidic scent.
  • Ground cinnamon: Blend this aromatic spice with a tablespoon of granulated sugar to create the perfect coating for your cookies before they hit the oven.

This section provides a quick rundown of the ingredients used in this Snickerdoodles recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.

RELATED: Egg White Recipes

Recipe Variations

When it comes to snickerdoodles, the sky’s the limit for creative spins on this classic cookie. Below are some imaginative variations to keep things exciting:

  • Chocolate Chips: Add a few tablespoons of mini chocolate chips to the dough for a chocolatey twist.
  • Nuts Galore: Incorporate chopped almonds, pecans, or walnuts into the dough for added crunch and nutty flavor.
  • Citrus Zest: Infuse your cookies with a zesty note by adding a teaspoon of lemon or orange zest to the dough. It provides a refreshing contrast to the cinnamon.
  • Spiced Up: For a unique spin, add a pinch of cardamom or nutmeg to the cinnamon-sugar mixture used for rolling the dough balls.
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How To Make Snickerdoodles

  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

  • Accurate Flour Measurement: For consistent results, use a level tablespoon when measuring flour. This ensures the right amount of dry ingredient for the perfect cookie texture.
  • Room-Temperature Butter: The butter’s consistency is crucial. Test by gently pressing your finger into the butter. If it leaves an indent but doesn’t sink in and still feels cool, you’re good to go.
  • Baking Time: Aim for an 8-10 minute bake time for soft and chewy snickerdoodles. Remove the cookies when edges are set but the middle is still soft. The cookies continue to firm up as they cool.
  • Cinnamon Levels: The cinnamon and sugar coating is customizable. Feel free to tweak the cinnamon amount to align with your taste preferences.
  • Troubleshooting Flat Cookies: If your snickerdoodles come out flat, inspect the expiration date on your baking soda. Outdated baking soda won’t provide the needed leavening, resulting in flat cookies.

Serving Suggestions

Whether you’re enjoying these snickerdoodle cookies as a treat for yourself or sharing them with friends and family, there are countless ways to elevate the experience. Here are some detailed serving suggestions that pair beautifully with the classic cinnamon-sugar flavor of snickerdoodles:

  • Vanilla Ice Cream: Nestle a warm snickerdoodle between two scoops of rich vanilla ice cream for a delightful ice cream sandwich.
  • Coffee or Latte: Sip on a hot cup of your favorite coffee or a creamy latte as you indulge. The strong coffee flavors complement the cinnamon notes perfectly.
  • Apple Cider: For a seasonal treat, pair your snickerdoodles with a cup of hot apple cider. The spiced beverage enhances the cookie’s cinnamon flavor.
  • Dessert Charcuterie: Create a dessert board featuring snickerdoodles, fresh fruits like apple slices and berries, chocolate truffles, and various cheeses like brie or cream cheese. Add a touch of honey or maple syrup for dipping.

Frequently Asked Questions

How do snickerdoodle cookies differ from sugar cookies?

Snickerdoodles share similarities with sugar cookies, but there are key differences. The snickerdoodle dough is rolled in a cinnamon-sugar mixture before baking, unlike sugar cookies. Additionally, snickerdoodles contain cream of tartar, lending them a subtle tangy flavor and a chewy texture.

Is doubling the recipe possible?

Absolutely! This snickerdoodle recipe can be successfully doubled without any issues.

What’s the best way to freeze snickerdoodles?

You can freeze both unbaked and baked snickerdoodle cookies.
Freezing Unbaked Dough
Shape the dough into balls and place them on a baking sheet, ensuring they don’t touch. Freeze for about 30 minutes and then transfer to a freezer bag.
It’s best to freeze the dough without the cinnamon-sugar coating and store for up to 2 months.
To bake, allow the dough to thaw for 15 minutes, roll in cinnamon sugar, and follow the original baking instructions.
Freezing Baked Cookies
For baked cookies, place them in an airtight container with parchment or wax paper between each layer. They’ll keep for up to 2 months.
To enjoy, let the cookies thaw for about 20 minutes. If you prefer them warm, reheat in a 275°F oven for 10-12 minutes.

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

Craving more scrumptious cookie options that are perfect for small gatherings or just satisfying a personal sweet tooth? Don’t miss out on these other mouthwatering 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:

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

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.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!


Your Cooking For One Source
Because you’re worth it

Small Batch Snickerdoodles

4.86 from 28 votes
Prep: 10 minutes
Cook: 10 minutes
Cool: 10 minutes
Total: 30 minutes
Servings: 6 cookies
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.

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
  • teaspoon baking soda
  • teaspoon cream of tartar
  • ¼ 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

  • Accurate Flour Measurement: For consistent results, use a level tablespoon when measuring flour. This ensures the right amount of dry ingredient for the perfect cookie texture.
  • Room-Temperature Butter: The butter’s consistency is crucial. Test by gently pressing your finger into the butter. If it leaves an indent but doesn’t sink in and still feels cool, you’re good to go.
  • Baking Time: Aim for an 8-10 minute bake time for soft and chewy snickerdoodles. Remove the cookies when edges are set but the middle is still soft. The cookies continue to firm up as they cool.
  • Cinnamon Levels: The cinnamon and sugar coating is customizable. Feel free to tweak the cinnamon amount to align with your taste preferences.
  • Troubleshooting Flat Cookies: If your snickerdoodles come out flat, inspect the expiration date on your baking soda. Outdated baking soda won’t provide the needed leavening, resulting in flat cookies.
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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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15 Comments

  1. 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).

  2. 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😊

  3. 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!

  4. 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!

  5. The only thing to improve…is make a double batch!!!😆 These are perfect! Thanks for sharing!!

  6. 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.

  7. 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