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–+ servings

Small Batch Snickerdoodle Cookies

Soft, chewy, and rolled in cinnamon sugar, these small batch snickerdoodle cookies bake in just 10 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Desserts
Cuisine: German
Calories: 103
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons salted butter softened
  • 1/4 cup granulated sugar divided
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract
  • 6 tablespoons all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon cream of tartar
  • 1/4 teaspoon ground cinnamon

Method
 

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, cream the butter with 3 tablespoons of the sugar until light and fluffy. Beat in the egg yolk and vanilla extract until well combined.
  3. Add the flour, baking soda, and cream of tartar, and mix just until a soft dough forms.
  4. In a small bowl, stir together the cinnamon and the remaining 1 tablespoon sugar.
  5. Roll the dough into 1-inch balls and coat each ball in the cinnamon sugar mixture. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
  6. Bake for 8 to 10 minutes, until the edges are lightly golden and the centers are just set. Leave the cookies on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Calories: 103kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 41mgSodium: 57mgSugar: 8g

Notes

Measure the flour by spooning it into a dry measuring cup and leveling it with a knife, rather than scooping or packing it down.
Use butter that is cool to the touch but soft enough to leave a slight indentation when pressed.
For a stronger cinnamon flavor, add an extra pinch of cinnamon to the coating.
Make sure your baking soda is fresh, since old baking soda can cause the cookies to spread too much.
Pull the cookies from the oven when the edges are set and the centers still look soft; they will firm up as they cool.
Store any leftovers in an airtight container at room temperature for up to 3 days.
You can also roll the dough into balls and freeze them before coating; bake from frozen and add 1 to 2 minutes to the bake time.

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