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–+ servings

Small Batch Snickerdoodle Cookies

Soft, chewy small batch snickerdoodle cookies rolled in cinnamon sugar. They are ready in just 20 minutes and bake in only 10.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Baking, Desserts
Cuisine: German
Calories: 112
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons salted butter, softened
  • 1/4 cup granulated sugar for the cookie dough
  • 1 tablespoon granulated sugar for the cinnamon-sugar coating
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract
  • 6 tablespoons all-purpose flour spooned and leveled
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon cream of tartar
  • 1/4 teaspoon ground cinnamon

Method
 

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, beat the softened butter and 1/4 cup sugar together until light and fluffy. Mix in the egg yolk and vanilla extract until fully combined.
  3. Add the flour, baking soda, and cream of tartar, and stir just until a soft dough comes together.
  4. In a small bowl, stir together the remaining 1 tablespoon sugar and the ground cinnamon.
  5. Shape the dough into 1-inch balls and roll each one in the cinnamon-sugar mixture. Place them 2 inches apart on the prepared baking sheet.
  6. Bake for 8 to 10 minutes, until the edges are lightly golden but the centers still look soft. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Calories: 112kcalCarbohydrates: 16.5gProtein: 1.3gFat: 4.6gSaturated Fat: 2.7gCholesterol: 41mgSodium: 55mgFiber: 0.3gSugar: 10.4g

Notes

Measure the flour by spooning it into a dry measuring cup and leveling it off with a knife; do not scoop or pack it down.
Use butter that is softened but still cool to the touch; it should give slightly when pressed with a finger.
Pull the cookies out when the edges are golden and the centers look slightly underdone, since they will continue to set on the hot pan.
For a stronger cinnamon flavor, add an extra pinch of cinnamon to the coating or increase the total to 1/2 teaspoon.
Check that your baking soda is fresh, as old baking soda can cause the cookies to spread too flat.
Store the baked cookies in an airtight container at room temperature for up to 3 days, or freeze them in a sealed bag for up to 2 months.

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