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Best Small-Batch Snickerdoodle Cookies: Easy Guest Favorite

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These small-batch snickerdoodle cookies are soft, tender, and coated in cinnamon sugar. Perfect for a small dinner party or potluck, they come together in about 25 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons (25g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and sugar on medium speed for 2-3 minutes until light, fluffy, and pale in color. Scrape down the sides halfway through.
  3. Add the egg and vanilla extract. Beat on low speed until just combined. The mixture may look slightly curdled.
  4. In a separate small bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients. Mix on low speed or fold with a spatula until just combined. Stop mixing when a few streaks of flour remain.
  6. In a small bowl, mix together the 2 tablespoons of sugar and 1 tablespoon of cinnamon for the coating.
  7. Scoop the dough into 1.5-tablespoon portions (about 1.5 inches in diameter). You should get 8 cookies.
  8. Roll each dough ball between your palms until smooth, then roll in the cinnamon-sugar mixture until completely coated.
  9. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will still look soft and puffy.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Don’t overbake—cookies should look slightly underdone when removed from the oven. The cream of tartar is essential for the signature tangy flavor and soft texture. For uniform cookies, weigh dough portions to about 40g each.

Nutrition

Keywords: snickerdoodle, small-batch cookies, cinnamon sugar cookies, easy cookie recipe, soft snickerdoodles

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