Cozy Small-Batch Snickerdoodle Cookies: 6 Perfect Cookies
These cozy small-batch snickerdoodle cookies are designed from the ground up for six perfect cookies, with a chewy center and lightly crisp edge, ready in about 25 minutes.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25 minutes
- Yield: 6 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 tablespoons (42g) unsalted butter, softened
- ¼ cup (50g) granulated sugar (for dough)
- 2 tablespoons (25g) granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
- ¼ teaspoon ground cinnamon (for dough)
- ½ cup (60g) all-purpose flour
- ½ teaspoon cream of tartar
- ¼ teaspoon baking soda
- ⅛ teaspoon fine sea salt
- 1 large egg yolk (about 15g)
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, cream 3 tablespoons softened butter and ¼ cup granulated sugar with a hand mixer on medium speed for about 2 minutes (or whisk by hand for 3 minutes) until light, fluffy, and pale. Scrape down sides halfway through.
- Add egg yolk and ½ teaspoon vanilla extract. Beat on low speed until just combined, about 15 seconds. Do not overmix.
- In a small bowl, whisk together ½ cup flour, ½ teaspoon cream of tartar, ¼ teaspoon baking soda, ⅛ teaspoon salt, and ¼ teaspoon cinnamon.
- Gradually add dry ingredients to wet ingredients, mixing on low or folding with a spatula until no streaks of flour remain. Dough should be soft and slightly sticky.
- Divide dough into 6 equal portions (about 1 tablespoon or 20g each). Roll each into a smooth ball.
- In a small shallow bowl, mix 2 tablespoons sugar and 1 teaspoon cinnamon. Roll each dough ball in the mixture, pressing gently to coat.
- Place coated balls on prepared baking sheet, spacing 2 inches apart.
- Bake at 350°F (175°C) for 10-12 minutes. At 10 minutes, edges should be golden and centers puffy and slightly underdone.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack or plate to cool completely.
Notes
Use room temperature butter for best creaming. Do not skip cream of tartar—it provides the signature tang and soft texture. If dough is too sticky, chill for 10-15 minutes. Start checking cookies at 9 minutes to avoid overbaking. For softer storage, place a slice of bread in the container.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12
- Sodium: 85
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: snickerdoodle cookies, small batch cookies, cinnamon cookies, easy cookie recipe, 6 cookies