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Cozy Small-Batch Snickerdoodle Cookies for Easy Fall Baking

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These cozy small-batch snickerdoodle cookies are perfect for fall baking. Made with simple ingredients, they yield six perfectly spiced cookies with crisp edges and soft, pillowy centers.

Ingredients

Scale
  • 4 tablespoons (57 g) unsalted butter, softened
  • ¼ cup (50 g) granulated sugar (for dough)
  • 2 tablespoons (25 g) granulated sugar (for rolling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ¾ cup (96 g) all-purpose flour
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon (for dough)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, beat softened butter and ¼ cup granulated sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed.
  3. Beat in egg yolk and vanilla extract until fully combined, about 30 seconds.
  4. In a separate medium bowl, whisk together flour, cream of tartar, baking soda, salt, and 1 teaspoon cinnamon.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed or stirring with a spatula until just combined. Do not overmix.
  6. Cover bowl and refrigerate dough for 15-20 minutes (optional but recommended).
  7. In a small bowl, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon for coating.
  8. Portion dough into 6 equal balls (about 1.5 tablespoons each). Roll each ball in cinnamon-sugar mixture to coat thoroughly.
  9. Place coated dough balls on prepared baking sheet, spacing 2 inches apart.
  10. Bake for 9-11 minutes, until edges are set and lightly golden. Centers will look slightly puffy and underdone.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overbake; cookies continue to set as they cool. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For a vegan adaptation, use vegan butter and replace egg yolk with 1 tablespoon aquafaba mixed with ½ teaspoon cornstarch.

Nutrition

Keywords: snickerdoodle cookies, small batch cookies, fall baking, cinnamon cookies, easy cookie recipe

Find it online: https://bitesienna.com/cozy-small-batch-snickerdoodle-cookies-for-easy-fall-baking/