Small Batch Snickerdoodles
These small batch snickerdoodles are soft, buttery, and coated in cinnamon sugar for that classic crackly top. No stand mixer, no dough chilling required, just a quick, no-fuss batch of six cookies that’s ready in 20 minutes.
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A Note from Kim
Just Enough to Share… Maybe
These small batch snickerdoodles are my favorite way to satisfy a cookie craving! Snickerdoodle cookies have always been at the top of my list thanks to their soft, chewy centers and crisp cinnamon-sugar edges. If I could only bake one cookie for the rest of my life, this would be it.
For more small batch recipes try my cake mix mug cake and small batch chocolate chip cookies!
With love (and lots of good eats), 
I wanted to make a smaller batch of cookies for my grandkids and decided to give this recipe a try. It was a huge hit! I doubled the recipe and got 12 cookies, and everyone loved them. The kids were new to Snickerdoodles, but they quickly became a favorite. I can’t wait to try your small batch chocolate chip cookies because these were perfect.
— Dana
Ingredients You’ll Need
If you’re looking for a simple snickerdoodle cookie recipe that makes just enough, this is the one. You’ll get perfectly soft cookies with cinnamon flavor in every bite.
You can find the full list and all measurements in the recipe card below.
- Unsalted butter: Very soft or slightly melted butter mixes easily by hand and helps create a soft, chewy cookie.
- Granulated sugar: Sweetens the cookie dough and is also mixed with ground cinnamon to create the classic coating that gives snickerdoodles their signature crackly finish.
- Egg yolk: Using just the yolk keeps the cookies rich, tender, and chewy without making too much dough.
- Vanilla extract: Adds warm, classic flavor that pairs perfectly with the cinnamon sugar.
- All-purpose flour: Measure the flour with a kitchen scale or spoon and level it into the measuring cup to avoid dry cookies.
- Cream of tartar: The key ingredient that gives snickerdoodles their signature tangy flavor and soft, chewy texture.
- Baking soda: Works with the cream of tartar to help the cookies rise and create their classic crackly tops.
Kim’s Recipe Tips
- Roll the dough evenly: Try to make all six cookie dough balls the same size so they bake at the same rate.
- Don’t overbake: The cookies should look slightly soft in the center when they come out of the oven. They will continue to set as they cool and stay soft and chewy.
- Let them cool on the baking sheet: Allowing the cookies to rest for a few minutes helps them finish baking and keeps them from breaking apart when moved.
How to Make Small Batch Snickerdoodles
These small-batch snickerdoodle cookies are simple from start to finish, with no mixer, no chilling, and just a handful of pantry staples needed. Before you begin, heat your oven to 350°F and prepare a cookie sheet with parchment paper or a silicone baking mat.
For the printable step-by-step instructions, be sure to check the recipe card at the bottom of the post.
Step 1: Butter and sugar. In a medium bowl, stir together the butter and sugar until smooth and combined. If the butter is softened (not melted), use the back of the spoon to press and mash everything together until creamy.
Step 2: Egg yolk and vanilla. Mix in the egg yolk and 1 teaspoon vanilla until well combined.
Step 3: Mix in dry ingredients. Add the flour, cream of tartar, baking soda, and salt. Stir until a soft dough forms. It may look a little flour-heavy at first, but keep mixing and it will come together.
Step 4: Cinnamon-sugar mixture. In a small bowl, mix the 1/2 tablespoon cinnamon and 2 tablespoons sugar for rolling.
Step 5: Roll dough. Scoop dough into 6 equal portions (34 grams each), roll into balls, then coat in cinnamon sugar, and place on the prepared baking sheet.
Step 6: Bake and cool. Bake for 10–12 minutes, until the edges are set and the centers are slightly soft. Let them cool on the baking sheet for a few minutes before transferring to a cooling rack.
Storing and Freezing Tips
- Storing baked cookies: Keep cooled cookies in an airtight container at room temperature for up to 1 week.
- Freezing cookie dough: Scoop the dough into individual portions and place on a parchment-lined baking sheet. Once frozen solid, transfer the dough balls to a freezer-safe bag and store for up to 3 months.
- Baking frozen dough: No need to thaw! Bake the frozen cookie dough as directed, adding an extra 1–2 minutes if needed.
- Freezing baked cookies: Let the cookies cool completely, then store them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before enjoying.
More Favorite Cookie Recipes
If you try this small batch of snickerdoodles, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Small Batch Snickerdoodles
Ingredients
- 3 tablespoons (42g) unsalted butter, very soft or slightly melted
- 3 tablespoons (60g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2/3 cup (80g) all-purpose flour
- 1 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- pinch of salt
For Rolling:
- 1/2 tablespoon ground cinnamon
- 2 tablespoons granulated sugar
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Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, stir together the 3 tablespoons (42g) unsalted butter and 3 tablespoons (60g) granulated sugar until smooth and combined. If the butter is softened (not melted), use the back of the spoon to press and mash everything together until creamy.
- Mix in the 1 large egg yolk and 1 teaspoon vanilla extract until well combined.
- Add the 2/3 cup (80g) all-purpose flour, 1 teaspoon cream of tartar, 1/4 teaspoon baking soda, and pinch of salt. Stir until a soft dough forms. It may look a little flour-heavy at first, but keep mixing and it will come together.
- In a small bowl, mix the 1/2 tablespoon ground cinnamon and 2 tablespoons granulated sugar for rolling.
- Scoop dough into 6 equal portions (34 grams each), roll into balls, then coat in cinnamon sugar, and place on the baking sheet.
- Bake for 10-12 minutes, until edges are set and centers look slightly soft. The cookies will look puffy when they come out of the oven, but as they cool, they’ll flatten a bit and develop soft, crackly tops.
- Let cool on the pan for a few minutes before transferring to a cooling rack.
Notes
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I wanted to make a smaller batch of cookies for my grandkids and decided to give this recipe a try. It was a huge hit! I doubled the recipe and got 12 cookies, and everyone loved them. The kids were new to Snickerdoodles, but they quickly became a favorite. I can’t wait to try your small batch chocolate chip cookies because these were perfect.