Small Snickerdoodles
Snickerdoodles are easy, delicious sugar cinnamon cookies that will only take about 25 minutes from start to finish. Try and enjoy.
Ingredients
- 165 grams all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 113 grams butter soft
- 100 grams sugar
- 1 whole egg
For the Cinnamon-Sugar Coating
- 2.5 tablespoons sugar
- 3/4 teaspoons cinnamon
Instructions
- Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment paper or a silicone mat.
- Make the Cinnamon-Sugar Coating by mixing the granulated sugar and cinnamon for the cinnamon sugar in a shallow dish. Set aside.
- Mix dry ingredients; all-purpose flour, baking soda, cream of tartar, cinnamon and salt. Set aside.
- In a large bowl, beat soft butter with sugar until fluffy and light, about 2 minutes.
- Add the egg and mix until fully incorporated.
- Add in the flour mixture on low speed until just combined. Make sure all the flour is incorporated.
- Use a teaspoon and portion out the cookie dough into 2 teaspoon sized small balls. Roll the dough in the palm of your hand and then roll them through the cinnamon-sugar to coat.
- Place the cookie balls on baking sheet, about 2 inches apart. (NOTE 1)
- Bake cookies in oven for 7-9 minutes. The cookies will just start to wrinkle. Allow them to cool on the baking sheet (this way they will bake a few more minutes). (NOTE 2) and then cool completely on a wire rack.
Notes
- This recipe makes about 30 small snickerdoodles and they did not fit all on one large baking sheet, so I used a second half-sized baking sheet to accommodate all of them. Of course, when you roll the balls a little larger, you may get away with one baking sheet.
- Snickerdoodles can become dry easily by baking them too long. These cookies are smaller than usual, so their cooking time is even shorter.
Nutrition
Serving: 1cookieCalories: 64kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gSodium: 81mgFiber: 0.2gSugar: 4g