Snickerdoodle Cookies Recipe – Easy Small Batch Recipe

Snickerdoodle cookies are one of the first things I start baking when December rolls in. There’s something warm and comforting about the aroma of cinnamon and sugar drifting through the house during the holidays.

It instantly brings a sense of nostalgia, and these snickerdoodle cookies always seem to disappear faster than any other treat I make this time of year. The soft center, the slightly crisp edges, and the cinnamon-sugar coating all work together to create a cookie that everyone loves.

Best of all, these cookies are easy to make. And during the holiday rush when time always feels a bit short that is important.

Even on busy days filled with decorating, wrapping presents, or preparing for family gatherings, I can get a batch of snickerdoodle cookies in the oven in a matter of minutes.

They’re ideal for cookie exchanges, gifting to neighbors, adding to treat tins, or simply enjoying with a mug of hot chocolate by the fire. However instead of using a recipe that makes 3 dozen cookies, this recipe makes just one dozen cookies.

The smaller batch is wonderful when you want the flavor of the holidays without the temptation of too many sweets sitting around. And of course, you can always double it again if you’re hosting or sharing.

However, when it comes to snickerdoodle cookies, there is one ingredient that is the key to their signature flavor and texture: cream of tartar. This simple addition is what separates a true snickerdoodle from a basic sugar cookie rolled in cinnamon and sugar.

Why Cream of Tartar Matters

Cream of tartar does several important things in snickerdoodle cookies. First, it adds that slight tang that makes the flavor uniquely snickerdoodle instead of just sweet. The tang is subtle, but without it, the cookies lose the classic flavor people expect.

It also helps create the soft, chewy texture in the center of the cookie. Cream of tartar works with baking soda to help the dough rise and spread just enough without becoming cakey or dry. Snickerdoodles are supposed to have a soft middle, and this ingredient guarantees it.

It even keeps the sugar from crystallizing as the cookies bake, which is why the texture stays smooth instead of grainy. All of these little benefits make cream of tartar essential in achieving that perfect snickerdoodle cookie.

If you don’t typically keep it in your pantry, December is the perfect time to add it because it is easily found at most grocery stores.

Mixing the Snickerdoodle Cookies Dough

Making snickerdoodle cookies is about as simple as holiday baking gets, but a few small steps make a big difference. Start by making sure your butter is at room temperature. Soft butter creates a creamy, fluffy dough that bakes evenly.

If the butter is too cold, it won’t blend properly. If it’s too warm, the cookies may spread too much.

When creaming the butter and sugar, take your time. The more air that gets whipped into the mixture, the better the texture of the cookies. Add the eggs one at a time so they blend evenly into the dough, and make sure your vanilla is fully mixed in before adding the dry ingredients.

The dry ingredients should be added slowly to avoid overmixing. Overmixing cookie dough makes it tough, and snickerdoodle cookies should always be soft and tender. Stir until the ingredients are just combined, then stop.

The Cinnamon-Sugar Coating

Just like when making pumpkin donut holes, the cinnamon-sugar mixture is what gives snickerdoodle cookies their iconic look and flavor. Rolling each dough ball in this mixture creates a light, crisp exterior and ensures every bite carries the warm taste of cinnamon.

It may seem like a simple step, but it’s the finishing touch that makes a snickerdoodle a snickerdoodle. Don’t rush through it, and give each dough ball a good roll so the coating sticks well.

Prepping the Pan and Oven

Preheat your oven to 350°F and prepare your baking sheets with parchment paper or a silicone baking mat. While you can bake without a liner, parchment keeps the cookies from sticking and makes cleanup quick and easy.

Space the dough balls evenly on the baking sheet, giving them room to spread while baking.

Baking Time

Snickerdoodle cookies bake quickly, so keep an eye on them. They typically need 8-10 minutes, but don’t wait for the tops to brown or they’ll end up too crisp.

You want them to look set in the center but still pale. They will continue to firm up slightly on the baking sheet after they come out of the oven. Allow them to rest for two minutes before transferring them to a cooling rack.

Now that you know the process, here is the exact recipe that will give you 1 dozen cookies.

Snickerdoodle Cookies Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• Cookie Dough:
• 1/2 cup butter, room temperature
• 3/4 cup sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 3/8 cups flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

• Cinnamon-Sugar Coating:
• 1 1/2 tablespoons sugar
• 1/2 tablespoon cinnamon

INSTRUCTIONS

Preheat your oven to 350°F.

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside. In a small bowl, mix the cinnamon and sugar for the topping.

In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and mix until incorporated. Blend in the vanilla.

Slowly add the dry ingredients to the wet ingredients and mix until just combined.

Shape the dough into 1-inch balls and roll each one in the cinnamon-sugar mixture. Place them 2 inches apart on a parchment-lined baking sheet.

Bake for 8-10 minutes or until set in the center. Remove from the oven and let the cookies rest for two minutes before transferring to a cooling rack.

Storing Snickerdoodle Cookies

One of the things I love about snickerdoodle cookies is how well they store. During December, when there are parties, gatherings, and last-minute visitors, having cookies ready to grab is always a bonus. These cookies stay soft for days if stored properly.

Keep them in an airtight container at room temperature. A simple trick to keep them extra soft is to place a piece of plain white bread in the container. The moisture from the bread keeps the cookies tender without affecting the flavor.

If you’re stacking cookies, slip parchment paper between the layers to prevent them from sticking to each other.

Freezing Dough or Baked Cookies

Snickerdoodle cookies freeze beautifully, making them perfect for early holiday prep. You can freeze the dough or the baked cookies depending on what you prefer.

To freeze the dough, roll it into balls, coat them in the cinnamon-sugar mix, and place them on a baking sheet. Freeze until firm, then transfer them to a freezer-safe container or bag. They will keep for up to three months. You can bake them straight from the freezer; just add a minute or two to the bake time.

If you’d rather freeze already baked cookies, let them cool completely, then store them in a freezer-safe bag or container. Separate layers with parchment paper. They’ll keep for about two months. When you’re ready to serve, let them thaw at room temperature or warm one for a few seconds in the microwave.

Snickerdoodle Cookies – The Perfect Holiday Cookie Recipe

Whether you’re baking these for a December cookie exchange, adding them to gift boxes, or sharing them with friends and family, snickerdoodle cookies always bring smiles. Their warm cinnamon flavor feels like the holiday season wrapped into one cozy bite.

This smaller batch size gives you just enough for a fun treat, and it’s easy to double if you want to make more.

Enjoy! Mary

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