Small Batch Snickerdoodles

These small batch snickerdoodles make six soft, buttery cookies with crisp cinnamon-sugar edges and crackly tops. They're ready in just 20 minutes with no mixer or chilling required.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 153

Author Kim

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

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

For best results using the spoon-and-level method, gently spoon the flour into your measuring cup, then level it off with the straight edge of a knife. This helps give you a more accurate measurement, second only to weighing.

This recipe is a scaled down version of my classic snickerdoodle cookies.

Special tools: Cookie Sheets | Silicone Baking Mats or Parchment Paper | Cookie Scoop | Wire Rack

Nutrition