These mini snickerdoodle cookies pack all the flavor you love in the classic cinnamon cookie into a bite-sized package perfect for snacking, desserts, or get-togethers. You’ll fall in love from the first cinnamon-y, soft, chewy bite!
Cookies are always a great choice for any occasion. From patriotic sugar cookies for summer holidays to brownie crinkle cookies for parties, weeknight desserts, or any occasion, there’s always a delicious cookie perfect for that next meal or event.
Summer might be in full swing, but all that oppressive heat has us thinking about fall, already, and one thing that always comes to mind is snickerdoodles.
Our mini snickerdoodle cookies take the delicious cinnamon flavor of this classic and transform it into poppable, bite-sized cookies perfect for parties, desserts, or just an afternoon snack!
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Why You’ll Love This Recipe
- Classic Flavor: Every bite of these cookies is loaded with sweet cinnamon flavor.
- Soft and Chewy: These cookies are so soft and chewy, the perfect texture!
- Basic Ingredients: All you need are basic baking ingredients found in any kitchen!
- Easy: This is a super-easy recipe that even beginners can make.
- Versatile: These bite-sized cookies are perfect for dessert, parties, afternoon snacking, or holiday get-togethers.
- Freezer-Friendly: These cookies freeze well, so they’re perfect for making extra for future use.
Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Variations
- Pumpkin Snickerdoodles: Add pumpkin pie spice and a little pumpkin puree to make pumpkin snickerdoodle cookies.
- Bananadoodles: Use an equal amount of mashed banana in the pumpkin snickerdoodle recipe above to make bananadoodles.
- White Chocolate Chips: Add white chocolate chips for more sweet flavor.
- Frosted and Festive: For a fun, festive look and sweeter flavor, try frosting these little guys with cream cheese frosting.
- Gluten-Free: Use a 1:1 gluten-free baking flour for a gluten-free version.
How to Make Mini Snickerdoodle Cookies
Step 1: Whisk the dry ingredients in a medium bowl.
Step 2: Beat the sugars and butter in a medium bowl. Then, add the egg and yolk and beat until combined.
Step 3: Gradually mix the dry ingredients into the wet until combined. Mix the cinnamon and sugar in a small bowl.
Step 4: In a small bowl, mix cinnamon and sugar together. Using a teaspoon, drop rounded 1-inch balls of dough into the cinnamon sugar mixture to coat.
Step 5: Place the cookie dough balls onto a baking sheet lined with parchment paper as you coat them.
Step 6: Bake the cookies for seven minutes. Then, remove them and let them sit on the baking sheet for five minutes. Transfer the cookies to a wire rack to cool completely. Enjoy!
Tips
- Mix your wet and dry ingredients until combined, but be careful not to overdo it. Overmixing creates tough, dense cookies due to excess gluten.
- Your cookies will be underdone when you remove them from the oven. That’s okay. They’re supposed to be. Carryover cooking time from the heat of the pan will finish them to perfection.
Mini Snickerdoodle Cookies FAQ
Yes and no. While the basic dough for snickerdoodles is essentially sugar cookie dough, the addition of cream of tartar gives them their distinctive, slightly tangy flavor, in addition to their soft interior and crispness around the edges. Rolling the dough in cinnamon sugar also adds the classic cinnamon flavor the cookies are known for.
Snickerdoodles should be soft and tender with just a slight crispness at the edges.
Dry, crumbly snickerdoodles are almost always the result of using too much flour. To ensure your cookies are soft rather than dry, loosely spoon your flour into your measuring cup and level it off with a knife. This avoids compacting and using too much flour.
More Delicious Cookie Recipes
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Mini Snickerdoodle Cookies
Ingredients
Cookies
- 2 ¾ cups all purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg + 1 yolk
Coating
- 3 tablespoons granulated sugar
- 3 teaspoons cinnamon
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In another medium bowl, beat the butter and both sugars until the mixture is creamy.
- Now add in the egg and yolk and beat until fully incorporated.
- Gradually add the dry ingredients into the wet ingredients, mixing until fully combined.
- In a small bowl, mix together the sugar and cinnamon.
- Using a teaspoon, drop a rounded 1” ball into the cinnamon sugar mixture to coat and then place on the prepared baking sheet.
- Bake for 7 minutes, remove from the oven, and let the cookies sit on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Notes
- Store these cookies in an airtight container for up to a week at room temperature.
- Wrap cookies in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring to room temperature before serving.
- Mix your wet and dry ingredients until combined, but be careful not to overdo it. Overmixing creates tough, dense cookies due to excess gluten.
- Your cookies will be underdone when you remove them from the oven. That’s okay. They’re supposed to be. Carryover cooking time from the heat of the pan will finish them to perfection.
