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These small-batch snickerdoodle cookies are soft, chewy, and coated in that classic cinnamon sugar mixture everyone loves, and the best part is you don’t need to chill the dough
This small batch snickerdoodle recipe is perfect when you’re craving warm, cozy cookies but don’t want a full tray sitting on the counter all week. You mix everything together in a bowl, roll the dough balls, bake them reminders in the oven, and enjoy perfectly soft snickerdoodle cookies with lightly crispy edges and a tender center.
If you love easy small batch recipes, make sure to check out my small-batch chocolate chip cookies, small-batch sugar cookie in a mug, and small-batch peanut butter cookies, all designed for those moments when you want just enough dessert.
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I’ll be honest, I remade these small batch snickerdoodle cookies more times than I’d like to admit. I tested different ratios of cream of tartar, butter, and egg yolk, played with bake time, and adjusted how the cookie dough balls were rolled until they were exactly what I wanted.
My goal was simple: extra soft and chewy cookies with that signature snickerdoodle tang and warm cinnamon flavor,without chilling the dough or overcomplicating the process. After six rounds of testing, I finally landed on the version that stayed soft even after cooling on the rack and didn’t dry out the next day when stored in an airtight container. These are the kind of cookies you bake once and immediately know you’ll be making again and again.
Why these small-batch snickerdoodle cookies work
- A true small batch means fresh cookies every time
- No chilling required, so you get cookies faster
- The cream of tartar and baking soda combo gives classic snickerdoodle flavor
- Using an egg yolk keeps the cookies rich and chewy
- Rolling in a cinnamon-sugar mixture creates crispy edges with a soft center
Ingredients for these Cookies
- All-purpose flour – Spoon flour into the measuring cup and level it off for best results
- Cream of tartar – Essential for the signature snickerdoodle tang
- Unsalted butter – Make sure it’s at room temperature
- Egg yolk – Adds richness and keeps the cookies soft
- Cinnamon – For that classic cinnamon flavor
- Salt – Balances sweetness
- Baking soda – Helps the cookies rise
- Vanilla extract – Adds extra depth to our cookies
How to make small batch snickerdoodle cookies
- Preheat your oven and line a baking sheet with parchment paper.
- Whisk the dry ingredients together in a bowl (flour, baking soda, cream of tartar, cinnamon, salt).
- Cream butter and sugar until light and fluffy.
- Mix in egg yolk and vanilla until smooth, scraping down the sides of the bowl.
- Add the dry ingredients and mix just until combined (don’t overmix).
- Make the cinnamon-sugar coating in a small bowl.
- Scoop and roll the dough into balls, then roll each one in the cinnamon-sugar mixture.
- Place on the baking sheet with plenty of space between cookies.
- Bake until the edges look set and the centers still look slightly soft/puffy.
- Cool on the baking sheet for 10–15 minutes, then move to a wire rack to finish cooling.
Tips & Troubleshooting for Perfect Small-Batch Snickerdoodles
These small-batch snickerdoodles are meant to be extra soft and chewy, so a few small details make a big difference. Use these tips to get bakery-style results every time.
- Cookies fall apart when moving them: These cookies are very soft when warm. Let them cool on the baking sheet for 10–15 minutes before transferring them to a cooling rack so they can set properly.
- Cookies spread too much: Your butter may have been too warm. If the dough feels soft or greasy, chill it briefly in the fridge for 10–15 minutes before baking. Also make sure to space cookies at least 3 inches apart on the baking sheet so they don’t merge.
- Cookies turned out too crisp: They were likely overbaked. Snickerdoodle cookies should look slightly underdone in the center when you pull them from the oven. Try reducing the bake time by 1 minute — they will continue to set as they cool.
- Cookies aren’t chewy enough: Avoid overmixing the dough once the dry ingredients are added, and be careful not to overbake. Chewy cookies come from gentle mixing and pulling them from the oven at the right moment.
- Flavor doesn’t taste “snickerdoodle-like”: Don’t skip the cream of tartar. It’s essential for that classic tangy snickerdoodle flavor and soft texture. Substituting it will change both the taste and structure.
Frequently Asked Questions- FAQs
Store baked snickerdoodle cookies in an airtight container at room temperature for up to 7 days. They stay soft and chewy, especially when fully cooled before storing.
Yes! You can freeze snickerdoodle cookie dough balls for up to 3 months. Roll the dough balls in the cinnamon-sugar mixture first, freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or airtight container.
When ready to bake, place them directly on a parchment-lined baking sheet and add 1–2 minutes to the bake time.
No chilling is required for this small-batch snickerdoodle recipe. That said, if your butter is very soft and the dough feels greasy, a quick 10–15 minute chill in the fridge can help control spreading.
Cream of tartar gives snickerdoodle cookies their signature tangy flavor and helps create a soft, chewy texture. It reacts with baking soda to provide lift while keeping the cookies tender instead of cakey.
If you don’t have cream of tartar, you can substitute ¼ teaspoon lemon juice or white vinegar to activate the baking soda. The flavor will be slightly different, but the cookies will still turn out soft and chewy.
Snickerdoodle cookies are done when the edges look set and lightly golden, but the centers still look soft. They will continue baking on the hot baking sheet as they cool, which helps keep them chewy instead of dry.
Cookies may spread too much if the butter was too warm or the dough wasn’t measured accurately. Spoon and level your flour, use room-temperature butter (not melted), and space cookies at least 3 inches apart on the baking sheet.
Absolutely. This recipe doubles well if you want more cookies, but the small-batch version is perfect when you want fresh cookies without leftovers sitting on the counter all week.
Dry cookies usually mean they were overbaked or overmixed. Mix just until the dry ingredients are incorporated and pull the cookies from the oven while the centers still look soft.
Small Batch Snickerdoodle Cookies
Ingredients
For the cookies:
- 3/4 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 5 & 1/2 tbsp butter salted or unsalted, softened, READ NOTES.
- 1/3 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
For the topping:
- 1.5 tbsp granulated sugar
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- Using the paddle attachment of your stand mixer or hand mixer, cream the butter and sugar together on medium-high speed for 3-4 minutes until light and fluffy.5 & 1/2 tbsp butter, 1/3 cup granulated sugar
- Add the egg yolk and vanilla extract and mix on medium speed until everything is combined. Scrape the sides if needed.1 egg yolk, 1/2 tsp vanilla extract
- Add in the flour, baking soda, cream of tartar, cinnamon, and salt to the wet mixture and mix on low speed until just incorporated. Do not overmix.3/4 cup all-purpose flour, 1/4 tsp baking soda, 1/4 tsp cream of tartar, 1/4 tsp cinnamon, 1/8 tsp salt
- In a small bowl, mix together the sugar and cinnamon for the topping.1.5 tbsp granulated sugar, 1/2 tsp cinnamon
- Using a 2 tablespoon cookie scoop, scoop out 6 cookie dough balls. Roll them between the palms of your hands to make them smooth, then roll them in the cinnamon-sugar mixture. Place the cookies on the baking sheet, making sure to leave 3 inches between each one.
- Bake for 10-11 minutes. The cookies should have spread a little with edges that are barely set and centers that still look puffy in the center and slightly soft. They will continue baking as they cool down.
- Let the cookies sit on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
good and amazing
Thanks for this recipe. Just made a double batch for a bake sale and they’re delicious.
You’re welcome and that’s awesome!
Hello 🙂 What cup size would a small scoop equal? or how many tbps? Thanks! Love all your cookies recipes – I’ve been making them for the last month or so every weekend so my friends and family can try new cookies – they love them! Thank you!
Hi did you ever find out how much a small cookie scoop equals?
Hi there, a small cookie scoop is typically the same as one tablespoon 🙂
I would like to make these today, but I don’t want to eat all of them. Can I freeze them cooked, or uncooked or not at all? Regardless, thank you for making a small batch! I really like these alone or with hot tea or hot chocolate.
Yes you can freeze them cooked. Once you’re ready to enjoy them pop them in the microwave for a few seconds and have them with tea or coffee 🙂
You are so welcome! I love small batch recipes too 🙂
Chahinez