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Best Homemade Snickerdoodle Cookies – Easy 6 Cookie Recipe

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These soft and chewy snickerdoodle cookies are made in a small batch of just six, using simple pantry ingredients. Ready in 25 minutes, they feature a perfect cinnamon-sugar coating and a tender, pillowy center.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • 2 tablespoons granulated sugar (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, beat softened butter and ¼ cup sugar together until light and fluffy, about 2 minutes.
  3. Add egg yolk and vanilla extract; beat until fully combined and smooth.
  4. In a small bowl, whisk together flour, cream of tartar, baking soda, and salt.
  5. Add flour mixture to butter mixture in two batches, mixing on low speed until just combined. Dough should be soft but not sticky.
  6. In another small bowl, stir together remaining 2 tablespoons sugar and cinnamon for coating.
  7. Divide dough into 6 equal portions (about 1.5 tablespoons each). Roll each into a smooth ball.
  8. Roll each dough ball in cinnamon-sugar mixture until completely coated. Place on prepared baking sheet, spacing 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and lightly golden but centers still look soft and puffy.
  10. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t skip the cream of tartar – it gives snickerdoodles their signature tangy flavor and soft texture. For best results, use room temperature butter and watch the bake time closely. Cookies are best enjoyed on day one.

Nutrition

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

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