Best Small-Batch Snickerdoodle Cookies Recipe (6 Perfect Cookies)
These Best Small-Batch Snickerdoodle Cookies make exactly six perfect cookies with soft centers, crackly tops, and that signature tang from cream of tartar. Quick and easy to make in about 25 minutes, they’re perfect for satisfying cookie cravings without making too many.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25 minutes
- Yield: 6 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 4 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- For the cinnamon-sugar coating: 1 tablespoon granulated sugar + 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Cream the butter and sugar. In a medium bowl, beat the softened butter and 1/4 cup granulated sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down the sides once.
- Add the egg yolk and vanilla. Drop in the egg yolk and vanilla extract, then beat until combined, about 30 seconds.
- Whisk the dry ingredients separately. In a small bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Combine wet and dry ingredients. Add the dry mixture to the wet mixture and stir with a spatula until just combined. A few streaks of flour are fine.
- Make the cinnamon-sugar coating. In a small shallow bowl, mix together the 1 tablespoon sugar and 1/2 teaspoon cinnamon. Set aside.
- Shape and coat the cookies. Using a 1.5-tablespoon cookie scoop or your hands, divide the dough into 6 equal portions (about 1.5 tablespoons each). Roll each portion into a smooth ball, then roll generously in the cinnamon-sugar mixture. Place them on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes. Bake until the edges are set and lightly golden, but the centers still look slightly soft and puffy.
- Cool on the baking sheet for 5 minutes. Let them rest on the hot sheet, then transfer to a wire rack to cool completely.
Notes
Room temperature ingredients matter. Don’t skip the cream of tartar – it gives snickerdoodles their signature tang. Chill the dough if needed if your kitchen is warm. Roll generously in cinnamon sugar. Watch the bake time closely – start checking at 10 minutes. Use a light-colored baking sheet. Let them cool properly for 5 minutes on the baking sheet.
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 12
- Sodium: 95
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: snickerdoodle cookies, small batch cookies, cinnamon sugar cookies, easy cookie recipe, soft cookies, classic cookies