Small Batch Snickerdoodle Cookies

Baked small-batch snickerdoodle cookie cooling on parchment paper

5 from 9 votes

This small batch snickerdoodle cookie recipe is easy to make and only yields 6 cookies, so no more stale cookies! Next time you need a holiday cookie make the best snickerdoodle recipe ever here!

Prep Time15

Cook Time12

Total Time27

Course: cookies

Cuisine: American

Servings: 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

US Customary - Metric

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

The mixture might seed a little crumbly at first, just keep mixing until it comes together!

If you are not using a kitchen scale you might end up with thicker cookies than me. In that case, add 6 tablespoons of softened butter instead of the 5.5 tablespoons required for this recipe.

Nutrition