These small batch snickerdoodle cookies are a holiday favorite for a reason—they’re quick, easy, and downright delicious. Bake a batch, share the love, or keep them all to yourself (we won’t tell).
Snickerdoodles are my favorite, especially during the holiday season! These Christmas cookies have a ton of cinnamon-sugar and vanilla flavor, and they’re so soft and chewy. The best part? This small batch recipe makes about 12–14 cookies, and they’re quick and easy to make (no chilling required!). Whether you’re baking for yourself or sharing with loved ones, this recipe is a keeper.
Don’t miss our collection of Christmas dinner ideas and soul food dessert recipes! You’ll also love our red velvet cake mix cookies and brown butter sugar cookies—perfect for any occasion.
Why You’ll Love Baking These Cookies Again and Again
- Small batch: No massive trays of cookies—just the right amount for a treat.
- Soft and chewy texture: These snickerdoodles are thick and chewy, and every bite melts in your mouth.
- Simple ingredients: Nothing fancy or hard to find.
- Versatile: Great as cookies, but I also like to crush them up and mix with vanilla ice cream!
What are Snickerdoodles?
Snickerdoodles are soft, chewy cookies coated in cinnamon sugar. They have a slightly tangy flavor thanks to cream of tartar in the dough. Snickerdoodles are classic Christmas cookies that’s been around for a very long time.
Ingredient Notes
A full ingredient list with exact amounts can be found in the recipe card below.
- All-Purpose Flour: Spoon and level your flour for accurate measurement. Too much flour can make the cookies dry.
- Cream of Tartar: Gives these cookies their classic tangy flavor and soft texture.
- Cinnamon: For that signature warmth. Don’t skimp here!
- Butter: Make sure it’s softened to room temperature for easy creaming with the sugar.
- Egg: Keeps the dough moist and chewy.
- Vanilla Extract: For flavor.
Tools and Equipment
- Mixing bowls (medium and large)
- Electric mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Wire rack for cooling
How to Make the Best Small Batch Snickerdoodles
Detailed instructions can be found in the recipe card below.
Step 1: Mix the Topping: Stir the sugar and cinnamon together in a small bowl. Set aside.
Step 2: Combine the Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.
Step 3: Cream the Butter and Sugar: In a large bowl, use a hand or stand mixer to beat the softened butter and sugar on high speed until the mixture looks smooth and creamy. This should take about 2 minutes.
Step 4: Add the Egg and Vanilla: Beat in the egg and vanilla extract on medium-high speed until everything is well combined. Scrape down the sides of the bowl as needed.
Step 5: Mix in the Dry Ingredients: Turn the mixer to low speed and slowly add the dry ingredients to the wet ingredients in three batches.
Mix until just combined.
Step 6: Roll the Dough: Scoop about 1.5 to 2 tablespoons of dough for each cookie and roll into balls. Roll each ball in the cinnamon-sugar topping until completely coated.
Step 7: Bake the Cookies: Place the dough balls on the prepared baking sheet, leaving about 3 inches between each one. Bake for exactly 10 minutes. The cookies will look puffy and slightly underdone. Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack.
Tips for Perfect Snickerdoodle Cookies
- Don’t overbake! Snickerdoodles are best soft and chewy, so stick to the 10-minute bake time at 375°F.
- Chill your dough if needed: If your kitchen is warm and the dough feels too sticky to roll, pop it in the fridge for 10–15 minutes.
- Roll generously in the topping: That cinnamon-sugar coating is everything; go ahead and sprinkle a little bit more on top!
How to Serve These Christmas Cookies
These small batch snickerdoodles are perfect on their own, but if you’re looking to create the ultimate cookie spread for Christmas or holiday gatherings, consider pairing them with:
- Milk: The classic pairing. The creaminess of milk perfectly complements the rich chocolate.
- Hot Cocoa: A cozy drink to go with these decadent cookies, especially when topped with whipped cream and marshmallows.
- Pack them in festive tins or clear bags tied with a ribbon. If you’re planning a holiday cookie exchange or baking session, these small batch snickerdoodles will fit right in with other festive treats.
Cookie Storage Instructions
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezer: Freeze baked cookies in a zip-top bag for up to 2 months. Thaw at room temperature before enjoying.
Frequently asked questions
Final Thoughts
Small batch snickerdoodle cookies are the ultimate treat when you’re craving something sweet and cozy without baking a ton. With their soft, chewy texture and that irresistible cinnamon-sugar coating, these cookies are perfect for sharing (or keeping all to yourself). So, grab your mixing bowl and whip up a batch—you won’t regret it!
Try them out and let us know how they turn out! If you make them, share your photos with us on Instagram, Facebook, or TikTok by tagging @cookswithsoul or using the hashtag #cookswithsoul. Happy baking!
Small Batch Snickerdoodles
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Ingredients
- 1 1/2 cups (188 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 cup (8 tablespoons) unsalted butter, softened to room temperature
- 2/3 cup (134 grams) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Topping
- 3 tablespoons (35 grams) granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
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Preheat oven to 375°F (190°C).
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Line one large cookie sheet with parchment paper or a silicone baking mat. Set aside.
Make the topping
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Combine the sugar and cinnamon in a small bowl.
Make the cookies
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Whisk the flour, cream of tartar, baking soda, cinnamon, and salt in a medium bowl.
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In a large bowl, beat the butter and sugar on high speed until smooth and creamy (about 2 minutes).
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Add the egg and vanilla extract and beat on medium-high speed until combined. Scrape down the sides as needed.
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On low speed, slowly add the dry ingredients to the wet ingredients in 3 parts. The dough will be thick.
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Roll dough into balls, about 1.5 to 2 tablespoons each. Roll in the cinnamon-sugar topping. Arrange 3 inches apart on the baking sheet.
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Bake for 10 minutes. The cookies will be puffy and soft. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
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