Small Batch Snickerdoodles
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These Small Batch Snickerdoodles make just 5 buttery cookies with crisp edges, chewy centers and a generous coating of cinnamon sugar!
This Small Batch Snickerdoodle recipe makes just 5 buttery cookies with crisp edges, chewy centers and just enough of that signature snickerdoodle tang! They’re so easy to make and come together in just 25 minutes. They’ll be sure to satisfy your latest cookie craving!
Looking for more small batch recipes? Try my Small Batch Coffee Cake, Small Batch Chocolate Cupcakes or Small Batch Sugar Cookies!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda – works with the cream of tartar to make the cookies spread.
Cream of tartar – works with the baking soda to make the snickerdoodles soft and chewy. Also gives them that signature snickerdoodle tanginess.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/8 teaspoon of salt. Do not use cold or melted butter.
Granulated & brown sugar – sweetens the cookies. Brown sugar is added for extra chewiness.
Egg yolk – helps bind the ingredients.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Can You Make Snickerdoodles Without Cream of Tartar?
No! The key ingredient that separates snickerdoodles from plain old sugar cookies is the cream of tartar! It gives the cookies their signature texture and flavor.
How To Make Small Batch Snickerdoodles
1. In a small bowl whisk all-purpose flour, baking soda, cream of tartar and salt.
2. Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
3. Add the egg yolk and vanilla then mix until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients to the bowl all at once then mix on low until just combined.
5. Mix the granulated sugar and cinnamon in a small bowl. Using a 3 tablespoon cookie scoop, scoop dough and roll in cinnamon sugar then place onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). Bake at 375°F for 10 minutes. Store Snickerdoodles in an airtight container for up to 4 days at room temperature.
Pro Tips For Small Batch Snickerdoodles
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
Recipes To Use Up Leftover Egg Whites
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Small Batch Snickerdoodles
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
Small Batch Snickerdoodles
- 80 g (2/3 cup) all-purpose flour
- ¼ tsp baking soda
- ¼ tsp cream of tartar
- ⅛ tsp salt
- 56 g (4 tbsp) unsalted butter, softened
- 50 g (1/4 cup) granulated sugar
- 25 g (2 tbsp) brown sugar
- 1 egg yolk (save the whites for another recipe!)
- ½ tsp vanilla extract
Cinnamon Sugar
- 25 g (2 tbsp) granulated sugar
- 1 ½ tsp cinnamon
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl whisk all-purpose flour, baking soda, cream of tartar and salt.
- Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
- Add the egg yolk and vanilla then mix until just combined. Scrape the sides of the bowl.
- Add the dry ingredients to the bowl all at once then mix on low until just combined.
- Mix the granulated sugar and cinnamon in a small bowl. Using a 3 tablespoon cookie scoop, scoop dough and roll in cinnamon sugar then place onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger).
- Bake snickerdoodles for 10 minutes.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/8 tsp salt.
- Store Snickerdoodles in an airtight container for up to 4 days at room temperature.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
