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Easy Small-Batch Snickerdoodle Cookies: 6 Perfect Cookies

small-batch snickerdoodle cookies - featured image
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These soft, chewy snickerdoodle cookies are perfectly portioned for a small batch of six. Made with simple pantry ingredients and an egg yolk for extra tenderness, they’re the ideal last-minute treat for a quiet evening or a cookie swap.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 ½ tablespoons granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a small bowl, whisk together 1 ½ tablespoons granulated sugar and 1 teaspoon ground cinnamon for the coating. Set aside.
  3. In a medium mixing bowl, cream together 4 tablespoons softened butter and ¼ cup granulated sugar until light, fluffy, and pale (about 2 minutes).
  4. Add the egg yolk and ½ teaspoon vanilla extract to the butter-sugar mixture. Stir until well combined and smooth.
  5. In a separate small bowl, whisk together ½ cup all-purpose flour, ¼ teaspoon cream of tartar, ⅛ teaspoon baking soda, and ⅛ teaspoon salt.
  6. Add the dry ingredients to the wet ingredients. Stir gently until just combined. Do not overmix.
  7. Cover the bowl with plastic wrap and refrigerate the dough for at least 15 minutes.
  8. After chilling, divide the dough into 6 equal portions (about 1.5 tablespoons each). Roll each portion into a smooth ball, then roll in the cinnamon-sugar mixture to coat completely.
  9. Place the coated dough balls on the prepared baking sheet, leaving about 2 inches of space between them.
  10. Bake for 10-12 minutes, until the edges are set and lightly golden brown. The centers will still look soft and slightly puffy.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading. Cream of tartar is essential for the signature tangy flavor. For a softer cookie, bake closer to 10 minutes; for crisper edges, bake 12 minutes.

Nutrition

Keywords: snickerdoodle, small batch, easy cookies, cinnamon sugar, soft and chewy, last minute dessert

Find it online: https://ovenmila.com/easy-small-batch-snickerdoodle-cookies-6-perfect-cookies/