Small Batch Snickerdoodles
This small batch snickerdoodle recipe delivers soft, buttery cookies coated in a sweet cinnamon-sugar layer. Quick and easy to make, these classic treats are perfect for any occasion.
Servings: 6 cookies
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
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- 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.
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- 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.
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- 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.
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- 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.
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- 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
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
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