Mini Snickerdoodle Cookies
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.
Servings: 85 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
Storage
- 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.