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Easy Snickerdoodle Cookies Recipe – Best 6 Cookie Batch

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This small-batch snickerdoodle cookie recipe yields just six perfectly soft and chewy cookies with a classic cinnamon-sugar coating. It’s the ideal treat for when you want fresh-baked cookies without the temptation of a full dozen.

Ingredients

Scale
  • ¼ cup unsalted butter, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 2 tablespoons granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, cream together softened butter and ¼ cup sugar with a hand mixer on medium speed until light and fluffy, about 2 minutes.
  3. Add egg yolk and vanilla extract; mix on low until just combined.
  4. In a small bowl, whisk together flour, cream of tartar, baking soda, and salt.
  5. Gradually add dry ingredients to wet ingredients, mixing on low until a soft dough forms.
  6. In another small bowl, mix 2 tablespoons sugar and 1 teaspoon cinnamon for the coating.
  7. Divide dough into 6 equal portions (about 1 tablespoon each) and roll into balls.
  8. Roll each dough ball in the cinnamon-sugar mixture to coat generously.
  9. Place coated balls on prepared baking sheet, spacing about 2 inches apart.
  10. Bake for 10-12 minutes until edges are lightly golden and centers are puffy and set.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Cream of tartar is essential for the classic snickerdoodle tang and soft texture. For softer cookies, bake for 10 minutes; for crispier edges, bake for 12 minutes. Let cookies cool on the baking sheet for 5 minutes to set properly.

Nutrition

Keywords: snickerdoodle cookies, small batch cookies, easy cookie recipe, cinnamon sugar cookies, 6 cookie batch