Sometimes you want a cookie recipe that makes 4 dozen cookies, and then sometimes you want a lot less than this. I created this Small-Batch Snickerdoodle Cookie Recipe that only makes 6 cookies. Yes, 6 cookies. Not only is this the perfect amount of cookies, but they are also the perfect cookie. These snickerdoodles are so thick and soft, the perfect texture.
If you are looking for other small-batch recipes, you need to check out my Small-batch oatmeal raisin cookies, small-batch-chocolate chip cookies, small-batch brownies, and small-batch no-bake cookies.
Tips for making the best snickerdoodle cookies
- Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature before mixing. This helps create a smoother dough and better incorporation of ingredients.
- Cream Butter and Sugar Well: Beat the butter and sugar together until light and fluffy. This step is crucial for creating a tender and airy cookie.
- Add Cornstarch: Incorporating a small amount of cornstarch into your dry ingredients can make your snickerdoodles extra soft and tender.
- Fresh Cream of Tartar: Make sure your cream of tartar is fresh. This key ingredient gives snickerdoodles their signature tangy flavor and helps with leavening.
- Generous Cinnamon-Sugar Coating: Roll the dough balls generously in the cinnamon-sugar mixture. This not only adds flavor but also creates the classic snickerdoodle crackly top.
- Don't Overbake: Snickerdoodles should be slightly underbaked to ensure they stay soft and chewy. Remove them from the oven when the edges are set but the centers are still soft.
- Even Size: Use a cookie scoop to ensure all your cookies are the same size, which helps them bake evenly.
Ingredients
- All-purpose flour
- Cream of tartar- As noted above, be sure you are using fresh cream of tartar.
- Baking soda- Used a leavener and is my favorite for cookies.
- Salt- It only take a pinch, but enhances the flavor.
- Ground cinnamon- I use it in the dough and in the coating.
- Granulated sugar- Also used in the cookie dough and coating.
- Egg yolk- We will only use 1 tablespoon of it.
- Softened butter- unsalted
- Vanilla- Another ingredient that you won’t use much of, but it is vital.
How to make
Mix together the flour, baking soda, cream of tartar, cinnamon, and salt. Set this aside. Mix together the sugar and cinnamon for coating and set this aside as well.
Cream the butter and granulated sugar until it is light and creamy. Add in the egg yolk and vanilla. At this point forward, only mix to combine the ingredients. If you overmix, the cookies will be tough.
Add in the flour mixture, again, only mixing to combine. Then scoop the dough into 6 cookies. Roll the cookies in the cinnamon sugar mixture. Place on your parchment-lined baking sheet.
Bake for 11-13 minutes. Do not overbake or the cookies will dry out and be crumbly!
Remove from the oven and let them cool slightly before serving them. I love mine with a cold glass of milk, but you can eat them anyway you like.
More cookie recipes
- We love these rich, fudgy Dark Chocolate Rye Cookies.
- These Dark Chocolate Chip and Dried Cherry Oatmeal Cookies
- Not only are these Stamped Gingerbread Cookies are tasty, but also so beautiful!
- My boys really love these chocolate chip cookies with pretzels and caramels. I couldn't agree more.
Small-Batch Snickerdoodle Cookie Recipe (6 Cookies)
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon cream of tartar
- ¼ teaspoon baking soda
- pinch salt
- ¼ teaspoon ground cinnamon
- ¼ cup softened butter
- ¼ cup+1 tablespoon granulated sugar
- 1 tablespoon egg yolk
- ½ teaspoon vanilla
Cinnamon sugar
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Mix together the flour, baking soda, cream of tartar, cinnamon, and salt. Set this aside. Mix together the sugar and cinnamon for coating and set this aside as well.
- Cream the butter and granulated sugar until it is light and creamy. Add in the egg yolk and vanilla. At this point forward, only mix to combine the ingredients. If you overmix, the cookies will be tough.
- Add in the flour mixture, again, only mixing to combine. Then scoop the dough into 6 cookies. Roll the cookies in the cinnamon sugar mixture. Place on your parchment-lined baking sheet.
- Bake for 11-13 minutes. Do not overbake or the cookies will dry out and be crumbly!
- Remove from the oven and let them cool slightly before serving them. I love mine with a cold glass of milk, but you can eat them anyway you like.
Did you make this recipe? Let me know!