Hey guys! Happy weekend, if that means anything anymore! It’s another small-batch bake today with Snickerdoodles, one of my own long-favorites, and a recipe I’ve never shared here. Snickerdoodles are one of those super simple recipes that just comes out as something entirely different and delicious.
If you’ve never made them before, this is the perfect time. This recipe makes about 7 medium cookies with a generous dusting of cinnamon and sugar on the outside. They come out of the oven thick, chewy, and with a crunchy sugary coating.
How to Make Small-Batch Snickerdoodles
This recipe starts off like most cookies- by beating together butter and sugar until they become light and fluffy. Then, we’re adding in an egg yolk and a generous amount of vanilla extract.
Then, add in the dry ingredients, which is flour, cream of tartar, salt, and baking soda. Cream of tartar is an acid, and it gives these cookies their signature tangy background flavor. It’s really an important ingredient on this one!
In a small bowl, stir together the additional sugar and the cinnamon. Then, scoop out your cookies into 2 tablespoon-fulls and roll each cookie ball in the cinnamon sugar mixture. It’s off to the oven from there- super simple and quick!
These are the warm and toasty and cozy cookies of your dreams. It’s a really worth-while reason to turn your oven on these days guys, I hope you enjoy them as much as I do!
Small-Batch Snickerdoodles
Ingredients
- 1/4 cup softened butter
- 6 tbs. sugar
- 1 egg yolk
- 1 1/2 tsp. vanilla extract
- 3/4 cup flour
- 3/4 tsp. cream of tartar
- 1/8 tsp. salt
- 1/8 tsp. baking soda
- 2 tbs. additional sugar
- 1 tsp. ground cinnamon
Instructions
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Preheat your oven to 375 degrees, and line a large baking sheet with parchment paper.
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In a medium bowl, beat together the butter and sugar until fluffy and completely combined. Then, add in the egg yolk and vanilla extract and beat until combined.
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Add in the flour, cream of tartar, salt, and baking soda, and beat for several minutes until the dough comes together.
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In a small bowl, stir together the additional sugar and the ground cinnamon until combined. Scoop the dough into cookies that are about 2-tablespoonfulls in size, and then roll the dough balls into the cinnamon sugar mixture to coat completely. Place on the baking sheet evenly spaced.
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Bake the cookies for 10-12 minutes, or until just lightly golden and puffy. As they cool, they will flatten slightly, and cracks should form. Cool and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
What would be a good substitute for cream of tartar.? Lemon juice? 1:2 ratio?
Thanks
Hi Arlene! Yes, you can sub out lemon juice. I would use the ratio you mentioned, it should work well in this recipe, but they may spread just slightly more.
Just made these and they are delicious! They are so fluffy and are utterly perfect! I didn’t have cream of tartar and used 1.5 tsp of lemon juice. The cookies were perfect and we definitely enjoyed them! This recipe is a keeper.
Yay!! So glad you enjoyed them! These are one of my favs!!
SO grateful this small-batch recipe exists. These cookies were everything you want in a snickerdoodle: light, fluffy, slightly tangy, and oh so delicious. Highly recommend anyone make them when in need of a quick sugar fix!
Yay! So glad to hear you're enjoying the recipes!!
A bit hard but delicious!
My dough was too dry. I think it needed a whole egg.
I'm sorry to hear that! We make these all the time and love them- you can optionally add a tsp extra of milk to help the dough come together if you're having trouble.
These are amazing!! I doubled the recipe for more cookies! They turned out perfect!
So glad you liked them!!
Nicole, thank you for this recipe! my cookies were soft, fluffy and sweet. I will definitely be making again.
I forgot to rate 🙂 thank you again for this recipe