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Cozy Small-Batch Snickerdoodle Cookies: Easy Recipe

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These soft, chewy snickerdoodle cookies are made in a small batch of 8-10, perfect for a cozy night in. With a classic cinnamon-sugar coating and a tangy flavor from cream of tartar, they’re quick to make and guaranteed to brighten your day.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar, plus 2 tablespoons for rolling
  • 1 large egg yolk
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon (3g) cream of tartar
  • 1/2 teaspoon (2g) baking soda
  • 1/4 teaspoon (1g) salt
  • 1 tablespoon (8g) ground cinnamon, for rolling

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, beat the softened butter and 1/2 cup granulated sugar together with a hand mixer on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides halfway through.
  3. Add the egg yolk and vanilla extract. Beat on low speed until just combined. Do not overmix.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. The dough will be soft and slightly sticky.
  6. In a small bowl, stir together the remaining 2 tablespoons of sugar and the cinnamon.
  7. Using a cookie scoop or your hands, roll the dough into 1.5-tablespoon balls (about 1.5 inches in diameter). Roll each ball in the cinnamon-sugar mixture until fully coated. Place them 2 inches apart on the prepared baking sheet. You should get 8-10 cookies.
  8. Bake for 10-12 minutes. At 10 minutes, the edges should be set and lightly golden, but the centers will look soft and puffy. For crisper cookies, bake for 12 minutes.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
  10. Enjoy warm. The centers are soft and the cinnamon-sugar coating cracks beautifully.

Notes

For best results, use room temperature ingredients. If the dough is too sticky, chill for 10 minutes before rolling. The cookies taste even better the next day. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: snickerdoodle cookies, small batch cookies, easy cookie recipe, cinnamon sugar cookies, chewy cookies

Find it online: https://dinadinnertable.com/cozy-small-batch-snickerdoodle-cookies-easy-recipe/