Small-Batch Snickerdoodle Cookies: Easy Homemade Recipe
These small-batch snickerdoodle cookies are soft, chewy, and coated in a signature cinnamon-sugar crackle. Perfect for hosting a dinner party or casual get-together, they yield just 8 to 10 cookies without a mountain of leftovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8-10 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/2 cup unsalted butter, softened (113 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 large egg yolk (about 18 grams)
- 1 teaspoon vanilla extract (5 ml)
- 1 cup all-purpose flour (120 grams)
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons granulated sugar (25 grams)
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat the softened butter and 1/2 cup granulated sugar together with an electric mixer on medium speed for 2 to 3 minutes, until light and fluffy.
- Beat in the egg yolk and vanilla extract on low speed until just combined, about 30 seconds.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. The dough will be soft and slightly sticky.
- Cover the bowl with plastic wrap and refrigerate for 15 minutes.
- In a small bowl, mix the 2 tablespoons sugar and 1 teaspoon cinnamon together until well combined.
- Using a 1.5-tablespoon cookie scoop or your hands, roll the dough into balls about 1.5 inches in diameter. Roll each ball generously in the cinnamon-sugar mixture until fully coated. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set and lightly golden, but the centers still look soft and slightly puffy.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Chill the dough for at least 15 minutes to prevent spreading. Use room-temperature butter for proper creaming. Don’t overbake; cookies continue to set on the hot sheet. For best texture, serve warm or store with a slice of bread to keep soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 12
- Sodium: 95
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
Keywords: snickerdoodle cookies, small batch, easy recipe, homemade, cinnamon sugar, soft and chewy, dessert, potluck, dinner party