These small batch snickerdoodles gives you 4 chewy cookies, coated in cinnamon and sugar. They're perfect when you're craving a little something sweet!
These small batch snickerdoodles are an easy and quick recipe that can be made in less than thirty minutes. They're sweet and chewy, and almost like a cookie version of a churro.
For more small batch recipes try my small batch chocolate chip cookies, small batch chocolate cupcakes or my apple crumble for two.
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Why You Will Love This Recipe
- SMALL BATCH- Perfect for when you just need a few!
- ONE BOWL- You only need to dirty one bowl, and no mixer required.
- NO CHILLING REQUIRED- These cookies can be made in less than 30 minutes.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: Make sure butter is room temperature.
- Egg Yolk: Save your egg whites for another bake.
- Flour: Make sure not to use too much flour. It makes a major difference in such a small recipe.
Recipe Instructions
Step 1: Preheat oven to 350 F. Line a baking sheet with parchment paper.
Step 2: Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes. Add egg yolk and mix again until smooth.
Step 3: Slowly mix in flour, cream of tartar, soda and salt, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
Step 4: Scoop the dough into large balls, I like to use a ¼ cup cookie scoop for these. Roll in cinnamon sugar mixture.
Step 5: Place 4 cookie dough balls on your lined baking sheet. Bake the cookies for 11-13 minutes. You're looking for a nice light golden brown around the edges, and some crackling along the top.
Expert Baking Tips
- I love adding a little flaked salt on top of these sweet cookies.
- When making small batch the smallest changes can have a larger impact. If your dough feels a bit too dry you can add a teaspoon or two of milk or water to help it come together. If the dough feels a bit too sticky you can add a tablespoon more flour.
- If your cookies don't come out in a perfect circle, take a small spatula or spoon and run it around the outside to reshape the cookie right when they come out of the oven.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Generally if your cookies spread out too thin it is because they don't have enough flour. Try adding one extra tablespoon next time.
Yes, you can always chill your dough, it just isn't necessary for these cookies. If baking from frozen, remove dough from the freezer while oven preheats.
Yes, you can double this recipe. Or I have another snickerdoodle cookie recipe that's a larger batch.
Storing
Small batch snickerdoodles will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Small Batch Snickerdoodles
Ingredients
- 5 tablespoon salted butter room temp
- 6 tablespoon granulated sugar
- 1 large egg yolk room temp
- ¼ teaspoon (0.25 teaspoon) cream of tartar
- ¼ teaspoon (0.25 teaspoon) baking soda
- ⅕ teaspoon (0.2 teaspoon) salt
- ¾ cup (93.75 g) all-purpose flour
Cinnamon/Sugar Mixture
- 2 tablespoon granulated sugar
- 2 teaspoon cinnamon
Instructions
- Preheat oven to 350 F. Line a baking sheet with parchment paper.
- Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes. Add egg yolk and mix again until smooth.
- Slowly mix in flour, cream of tartar, soda and salt, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Scoop the dough into large balls, I like to use a ¼ cup cookie scoop for these. Roll in cinnamon sugar mixture.
- Place 4 cookie dough balls on your lined baking sheet. Bake the cookies for 11-13 minutes. You're looking for a nice light golden brown around the edges, and some crackling along the top.
Stefanie Will
These are by far the best snickerdoodle cookies I’ve ever made and I’ve made a ton. My husband and I each ate 2 cause we couldn’t stop at one!
Brooke Homec
Yay!! Thank you so much!!
Margaret G
Another winner! Thank goodness this was a small batch because we would have eaten an entire full batch! The chew on these is just right and the flavor was great.
Bailey
Brooke’s small batch recipes are my most made recipes!! So easy and delicious! Love this one!
Madi Rinke
Wow so amazing!! I was able to make 6 2.5in cookies and i cooked for 11min cause i like them on the doughy side 🙂
Taylor
The easiest cookie recipe, and turns out perfect every single time!! I also add churro seasoning to my cinnamon sugar mix!
Peyton Coleman
I made these as a Tuesday night quick dessert for my family, I made the cookies a little smaller so there were about 8 cookies. But they were so good! I would love to try more small batch cookie recipes like this one.