You need these small batch snickerdoodle cookies in your life! They are soft and chewy and require no chilling. Mix everything together, roll, bake and enjoy these delicious cinnamon cookies right out of the oven!
Since you’re here, i know you will also love Small batch mini cheesecakes with oreo crust, Fudgy Small batch Nutella brownies in a Loaf Pan, Small Batch Chocolate Chip Cookies + VIDEO, and even Small Batch Brownie Cookie Recipe!
Hello everyone!
I hope this article finds you safe and in good health! I am still baking up a storm in my kitchen, so I have been trying to share as much as possible with you on my instagram so don’t forget to follow me on there as well 🙂
So this weekend I decided to make snickerdoodles, they somehow are super cozy and can make anyone feel a whole lot better. I looked up a whole bunch of snickerdoodle recipes to try and come up with the perfect cinnamon cookie recipe, and you bet I did!
What is so special about these snickerdoodle cookies?
Snickerdoodle cookies hold a special place in my heart, they remind me of horchata and the California sun…
This is the best snickerdoodle recipe because it requires no chilling. No chilling means you will get to eat these cookies a whole lot faster.
Another perk to this recipe is that they freeze amazingly! You could freeze the cookie balls or the final baked cookies for later. I don’t think you’ll need to do that though, they are too good and you might not be able to stop yourself from eating them all!
Trust me when I say this small batch snickerdoodle cookie recipe is what you need! It:
- It is soft and melts in your mouth
- Has all the perfect cinnamony snickerdoodle flavors
- Has a nice tang from the cream of tartar
- Has a soft and chewy outside and a super soft middle
Ingredients for these easy snickerdoodle cookies
- Four- Regular all-purpose flour works for this cookie recipe
- Cream of Tartar– This is a must to activate the baking soda and make the perfect snickerdoodle cookies
- Baking soda- This will give them that extra height/
- Cinnamon– Can’t spell snickerdoodle without cinnamon. Just kidding, but you definitely need this.
- Salt– Flour elevator 101
- Butter– This will make them nice and soft
- Sugar– White granulated sugar is what you need for this
- Egg yolk
- Vanilla– Cookies almost always need vanilla!
- Water– This allows the cookie dough to come together better.
What does cream of tartar taste like?
Cream of tartar plays a huge role when making snickerdoodle cookies. It gives them that unique flavor and texture. The acid in the cream of tartar allows the dough to stay soft and chewy while giving it a slightly tangy flavor.
What to use instead of cream of tartar?
If you really don’t have it and can’t wait to make these cookies until you go get it, try using ¼ teaspoon of white vinegar or lemon juice to give it that tangy flavor and activate the baking soda.
Yes, you can make a snickerdoodle recipe with no cream of tartar!
Cream of tartar gives these cookies their traditional snickerdoodle flavor and texture but if you don’t have the cream of tartar don’t worry, lemon juice or vinegar will solve your problem!
How to make small batch snickerdoodle cookies
- Start by preheating the oven to 375 degrees F and large a baking sheet with parchment paper.
- First, start by mixing the dry ingredients together in a medium bowl. Starting with the flour, cream of tartar, baking soda, and salt.
- Start by creaming the butter and sugar together using a paddle attachment of your stand mixer or hand mixer. This will take about 3-4 minutes.
- Add in the egg yolk, vanilla, and 1 tablespoon of water and mix until everything is mixed together. Scrape the sides if needed.
- Add the dry mixture to the wet mixture and mix until just incorporated.
- Using a small cookie dough scooper, scoop out 12 cookie dough balls, roll them and 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 minutes. The cookies will be puffy and pretty soft still, don’t worry about that, 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.
Tips to make the perfect small-batch snickerdoodle cookies
- Don’t forget to use the cream of tartar- Don’t skip the cream of tartar. that’s the main thing that will give your cookies that special snickerdoodle cookie flavor and texture.
- Arrange the cookies at least 3-inches apart – The cookies will spread a little and we don’t want to end up with one giant cookie. So to avoid them merging into each other give them enough space.
- Don’t overbake the snickerdoodle cookies- Make sure to not overbake these cookies! Traditional snickerdoodle cookies are soft and chewy and we don’t want to ruin that.
- Let the cookies cool on the baking sheet for at least 10-15 minutes- If the snickerdoodle cookies are not completely cool, they might fall apart because of how soft they are. Let them cool and then transfer them.
How to store snickerdoodle cookies?
To store snickerdoodle cookies, place them in an airtight container and leave them at room temperature for up to 7 days.
Can I freeze snickerdoodle cookies?
yes! You can freeze the cookie dough in an airtight container for up to 3 months. Make sure to roll the balls in the cinnamon-sugar mixture before freezing them on a baking sheet and then transfer them to a ziplock back.
When you are ready to bake the cookies, pull them out of the freezer and add an additional 1-2 minutes to the original baking time.
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Small batch snickerdoodle cookies
Small batch snickerdoodle cookies
Ingredients
- 1 & ½ cup all purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter
- ⅔ cup sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1 tablespoon room temperature water
For the topping
- 3 tablespoon sugar
- ½ teaspoon cinnamon
Instructions
- Start by preheating the oven to 375 degrees F and large a baking sheet with parchment paper.s
- First, start by mixing the dry ingredients together in a medium bowl. Starting with the flour, cream of tartar, baking soda, and salt.
- Start by creaming the butter and sugar together using the paddle attachment of your stand mixer or hand mixer. This will take about 3-4 minutes.
- Add in the egg yolk, vanilla and 1 tablespoon of water and mix until everything is mixed together. Scrape the sides if needed.
- Add the dry mixture to the wet mixture and mix until just incorporated.
- Using a small cookie dough scooper, scoop out 12 cookie dough balls, roll them in between the palm of your hands, 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 minutes. The cookies will be puffy and pretty soft still, don't worry about that, 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.
Nutrition
Best small-batch snickerdoodle cookies ever!
I strongly believe that these are the best snickerdoodle cookies ever. They come in a small batch, ensuring that you get fresh cookies every time. They are perfectly soft and chewy and taste just like a Mexican horchata. What is there not to love!
Snickerdoodles are a popular holiday baked good, but with this recipe, you don’t have to wait until Christmas or thanksgiving to enjoy freshly baked cinnamon sugar cookies. Bake a batch today and enjoy them with your family!
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kristine
good and amazing
Richelle Kalman
Thanks for this recipe. Just made a double batch for a bake sale and they’re delicious.
Chahinez
You’re welcome and that’s awesome!
Heather
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!
Cecilia
Hi did you ever find out how much a small cookie scoop equals?
Chahinez
Hi there, a small cookie scoop is typically the same as one tablespoon 🙂
Jeannette
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.
Chahinez
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
Jon Freestone
1/2 cup + 2.5 tablespoons = 3/4th cup + .5 teaspoons sugar. Or am I reading it wrong?
Lifestyle of a Foodie
Hi Jon,
So 1/2 cup of sugar = 8 tablespoons
add the 2.5 tablespoons of sugar that is in the recipe to the 1/2 cup of sugar will give you 10.5 tablespoons of sugar.
While 3/4 cup of sugar = 12 tablespoons. so it’s a little more than what we need.
If it makes it easier for you do 10.5 instead of the 1/2 cup of sugar + 2.5 tablespoons of sugar.
Let me know if you need any help and happy baking 🙂