There’s nothing better than a warm Snickerdoodle. But I can’t be the only one who doesn’t love to bake for hours and hours. I often avoid baking because I find myself in the kitchen rolling out dough and putting things in and out of the oven for too long. But we are a sucker for a delicious Snickerdoodle around here. I am sharing my mom’s small batch Snickerdoodle recipe. They are scrumptious and make 12-18 cookies. Perfect for your family or taking to a friend. Of course you can double it, but if you are like me and like to keep it short and sweet, this recipe is for you.
These stay soft and chewy and come out perfect every time.
This recipe comes together so quickly. I loved when my mom made these because the house smelled of cinnamon. I use this cookie scoop but don’t fill it all the way. I prefer ours a tad smaller and make 18 rather than 12. And I use all of the dough at once and set the extras aside so it’s easy to pop those in the oven once the first set is done.
The trick is to use a small juice glass to gently push each ball down. This allows the cookie to bake evenly.
I bake them for 7 minutes, pull them out and let them sit on the cookie sheet for another 6 minutes. Then I transfer them to a cooling rack. That works like a charm every time.
So yummy! I love them warm and just off the cooling rack. These are the baking sheets we use and love (a nice thing to ask Santa for). And I still use my mom’s spatula each time I bake.
I’ve kept this recipe in tact without substitutions to honor my mom. She never liked when people altered her recipes. But please do what’s best for your family. I hope you enjoy as much as we do for a sweet treat!
Small Batch Snickerdoodle Cookies
easy and delicious
Ingredients
- 3/4 cup sugar
- 1/2 cup butter (let sit out until room temp)
- 1 large egg
- 1 1/2 cups flour (a rounded 1 1/2 cups)
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/8 tsp salt
For Rolling The Cookie Balls
- 1 tbsp sugar
- 1 tsp cinnamon
Instructions
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Preheat oven to 400°
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Line baking sheet with parchment paper and set aside.
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Using a stand or hand mixer, beat sugar, butter and egg until creamy.
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In a separate bowl, combine flour, cream of tartar, baking soda, and salt.
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Slowly stir the dry ingredients into the creamed mixture until combined. Do not over stir.
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Use a cookie scoop to roll into balls. About 1 inch in diameter.
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Combine cinnamon and sugar in a small bowl. Roll each ball in the mixture and place 2" apart on the cookie sheet.
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Bake for 7 minutes. Remove and let sit on the cookie sheet for another 6 minutes. Transfer to a cooling rack.
*Store in a glass container on your counter (but they always go quickly).
The perfect cookie for Fall and the upcoming holiday season. So quick and so delicious. And I promise you won’t find yourself in the kitchen all afternoon. Enjoy!
*If you are a chocolate fan, these Dark Chocolate Peanut Butter cups are scrumptious (and all clean ingredients).
Snickerdoodles are the best! Thank you for sharing your mama’s small batch recipe. It’s the little things like family recipes that often carry so much meaning and can bring back a flood of memories. I’m making my daughter a red velvet cake this weekend for her birthday using the same recipe card my grandma used when she made the cake for me. It’s bittersweet, but I love that I can pass down the sentimentality of it to my kiddos. It feels like a hug from my grandma when I make it. I hope you feel the hug from your mama when you have a cookie. 🙂