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Perfect Small-Batch Snickerdoodle Cookie Recipe

small-batch snickerdoodle cookies - featured image
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These perfect small-batch snickerdoodle cookies (just 6 cookies) are soft, buttery, perfectly spiced, and come together in less than 30 minutes. They recreate the magic of a beloved gas station bakery with a soft center, slightly crisp edges, and that signature crackled top.

Ingredients

Scale
  • 1/4 cup unsalted butter, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour, spooned and leveled
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon fine sea salt
  • 2 tablespoons granulated sugar (for coating)
  • 1 1/2 teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium mixing bowl, beat the softened butter and 1/4 cup granulated sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through.
  3. Beat in the room temperature egg yolk and vanilla extract until well combined, about 30 seconds.
  4. In a separate small bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
  6. In a small bowl, stir together the 2 tablespoons of granulated sugar and 1 1/2 teaspoons of cinnamon until well combined.
  7. Using a cookie scoop or a tablespoon, portion the dough into 6 equal balls, each about 1 tablespoon in size.
  8. Roll each dough ball in the cinnamon-sugar mixture, making sure it is completely coated. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 9-11 minutes, or until the edges are set and lightly golden. The centers will still look slightly soft and puffy.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Notes

Cream of tartar is essential for the signature snickerdoodle flavor and texture. Make sure butter is truly softened, not melted. Do not overmix the dough. For softer cookies, bake for 9 minutes; for crispier edges, bake for 11 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.

Nutrition

Keywords: snickerdoodle, small-batch cookies, cinnamon cookies, easy cookie recipe, soft cookies, homemade cookies

Find it online: https://lumalunch.com/perfect-small-batch-snickerdoodle-cookie-recipe/