This recipe makes just a small batch snickerdoodles. The recipe makes just 8 snickerdoodle cookies, that are soft, chewy, and covered in cinnamon sugar!
This recipe was originally a “cookies for two” recipe – but I recently altered it to be a small batch snickerdoodles recipe – that means the recipe makes 8 cookies instead of just 4. But I won’t blame you if you still consider it snickerdoodles for two.
I love snickerdoodle cookies! Snickerdoodles aren’t too sweet, with a slightly tangy sugar cookie type base all rolled in a delicious cinnamon sugar coating. I love cinnamon sugar (like our cinnamon sugar muffins, cinnamon sugar pretzel bites, or biscuit donuts.
This snickerdoodle small batch recipe is the perfect treat when you need something sweet but don’t need a whole two dozen cookies. These cookies are soft, and chewy, with the perfect crunchy edges. They’re so delicious!
Snickerdoodle cookies are often popular during the holidays, but I love making them all year long. Especially when they are this quick and easy! These cookies are also so easy to make, with only 9 ingredients, two bowls and a pan needed for baking.
How to make small batch snickerdoodles?
Start by creaming together the soft butter and granulated sugar in a medium sized bowl. Mix them for a couple minutes. Then add in the egg yolk, and vanilla extract.
Then add in the flour, baking soda, cream of tartar, and salt and stir it all together until you have a nice and soft cookie dough.
Roll the cookie dough into 8 evenly sized balls (mine are about 1.1oz each and perfectly scooped with my medium cookie scoop).
Stir your cinnamon and sugar for the topping together in a small bowl. Then roll each of the cookie dough balls into the cinnamon sugar mixture.
Place the cookie dough balls evenly onto a lined cookie sheet. Then bake the cookies until they start to crack and look set. Let them cool for a few minutes on the pan, then transfer them to a cooling rack to cool completely or enjoy them warm!
Tips for make a small batch of snickerdoodles:
- Cream of tartar is what makes snickerdoodles more than just a cinnamon sugar cookie. It adds just a little tanginess to the cookies, and a little extra chewiness. However if you don’t have it you can leave it out, you’ll just have a small batch of cinnamon sugar cookies, which no one ever complained about.
- Make sure to spoon and level your flour in your measuring cup (or weigh it with a scale) to make sure you get just the right amount of flour in the recipe. Too much flour could mean extra cakey, thick cookies that don’t spread, or get that classic crinkly top.
- You can add more cinnamon to the cinnamon sugar coating to suit your preferences.
- You can double this recipe to make 16 cookies instead of 8, I’d just use a whole egg instead of two yolks to avoid waste, unless you’re also making pavlova or something.
How to store snickerdoodle cookies?
Although this cookie recipe makes a small batch of cookies, you still might not eat them all at once. If that’s the cake you can place them in an airtight container or ziptop bag and store them at room temperature for up to 5 days.
You can also freeze the cookies in an airtight container or freezer safe bag for up to 2 months. Let them thaw at room temperature for about 20-30 minutes before enjoying.
These small batch snickerdoodles are the perfect cinnamon sugar cookie when you are craving something sweet. They’re easy, chewy, and so delicious. One of the best cookies out there and this cookie makes just 8, so you aren’t stuck with extra.
More small batch cookie recipes:
- Santa Cookies
- Chocolate Chip Cookies for Two
- Peanut Butter Chocolate Chip Cookies for Two
- Sugar Cookies for Two
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Small Batch Snickerdoodles
- 1/4 cup butter (softened)
- 6 TBS sugar
- 1 egg yolk
- 1/4 tsp vanilla
- 12 TBS flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cream of tartar
- 1 TBS sugar
- 1/4 tsp cinnamon
- Preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper, or a silicone liner.
- Cream together butter and sugar until mixed well and light and fluffy.
- Add the egg yolk and vanilla and mix it in.
- Add in the flour, baking soda, cream of tartar, and salt and stir it together until you have a nice and soft dough.
- Combine sugar and cinnamon in a small bowl to create the cinnamon sugar topping.
- Roll the cookie dough into 8 even balls. Roll each ball in the cinnamon sugar.
- Place cookie dough balls onto the prepared cookie sheet a couple inches apart.
- Bake the cookies for 9-11 minutes, until the cookies are golden, tops are set, and the tops are crackly.
- Remove the pan from oven and let the cookies cool for about 5 minutes on the cookie sheet. Then transfer the cookies to a cooling rack.
- Let them cool completely, or enjoy them warm.
These small batch snickerdoodles were first posted on August 19, 2013. The photos and text were updated for clarity on August 27, 2021.