Snickerdoodles for Two

$0.84 recipe / $0.42 serving
by Beth - Budget Bytes
4.84 from 37 votes
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Do you ever have that moment where you want something sweet, but you don’t want to make a whole batch of cookies because you only want one or two and if a whole batch of cookies gets made then a whole batch of cookies is definitely going to be eaten. Enter Snickerdoodles for Two. This small-batch recipe makes two deliciously large cookies (or four regular-sized cookies) with really basic pantry staples, so you don’t ever have to plan ahead. …Or deal with the leftovers. 😂 

Originally posted 1-27-2015, updated 12-8-2021.

Two snickerdoodles on a plate with a cup of coffee in back

What Are Snickerdoodles?

If you haven’t experienced the heaven that is a snickerdoodle cookie, allow me to attempt to translate their deliciousness into words. They’re soft, slightly chewy, rich, not too-too sweet, and they have a warm and cozy cinnamon-sugar coating. They’re simple, delicious, and perfect for dunking in a cold glass of milk or a hot cup of coffee. They’re also incredibly easy to make, especially when you’re preparing a super small batch, like this. You can have these cookies made and ready to enjoy in about a half-hour! 

Make Two or Four Cookies

As mentioned in the introduction, this recipe makes two LARGE cookies. Like the type of big gourmet cookies that you’d get at your local cafe or cookie shop. If you want to make regular-sized cookies, just divide the dough into four portions instead of two and bake for a few minutes less. But personally, I think the big cookies are kind of fun. :)

Where’s the Cream of Tartar?

Snickerdoodles traditionally use a combination of baking soda and cream of tartar as a leavening agent. The cream of tartar, or tartaric acid, gives the cookie a subtle tart flavor that snickerdoodles are known for. For our small batch recipe, we used baking powder for leavening, which is actually just a premixed combination of baking soda and tartaric acid. A traditional snickerdoodle recipe might have slightly more cream of tartar than what is contained in the baking powder here, but when the recipe is scaled down this far the difference isn’t noticeable. Shortcuts for the win! 

a large snickerdoodle cookie broken in half

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Snickerdoodles for Two

4.84 from 37 votes
This Snickerdoodles for two recipe makes two large cafe-style cookies, perfect for when you want just a little bit of dessert and no more.
Author: Beth - Budget Bytes
close up of two snickerdoodles on a plate, one broken in half
Servings 2
Prep 10 mins
Cook 15 mins
Total 25 mins

Ingredients

  • 3 Tbsp room temperature butter ($0.30)
  • 3 Tbsp sugar ($0.03)
  • 1 large egg yolk ($0.21)
  • 1/4 tsp vanilla extract ($0.07)
  • 1/8 tsp salt ($0.01)
  • 1/2 tsp baking powder ($0.01)
  • 1/3 cup all-purpose flour ($0.05)

Cinnamon Sugar Topping

  • 1 tsp sugar ($0.01)
  • 1/4 tsp cinnamon ($0.02)

Instructions 

  • Preheat the oven to 350ºF. In a small bowl, whip together the room temperature butter and sugar with a fork.
  • Add the egg yolk, vanilla extract, and salt to the bowl with the butter and sugar. Whip with the fork again until the mixture is light and creamy.
  • Add the flour and baking powder to the bowl and stir together with a fork until everything is evenly combined. Divide the cookie dough into two equal-sized pieces, then roll each one into a ball.
  • In a separate small bowl, stir together the cinnamon and sugar for the topping. Roll each ball of dough in the cinnamon sugar until completely coated.
  • Place the cinnamon sugar coated cookie dough balls on a parchment-lined baking sheet. Bake the cookies for about 15 minutes or until they're mostly flattened, golden brown on the outer edges, and a little cracked on top.
  • Allow the cookies to cool slightly before enjoying.

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Nutrition

Serving: 1cookieCalories: 334kcalCarbohydrates: 37gProtein: 4gFat: 19gSodium: 406mgFiber: 1g
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A hand holding a snickerdoodle cookie broken in half

How to Make Small Batch Snickerdoodles – Step by Step Photos

Butter and sugar in a bowl

Preheat the oven to 350ºF. Whip together 3 Tbsp room temperature butter and 3 Tbsp sugar. The butter must be room temperature or else you won’t be able to effectively combine it with the sugar. Since this is such a small amount, I just used a fork to “whip” it together the best I could.

Egg yolk and vanilla added to the bowl

Once the butter and sugar are well combined, add one large egg yolk, ¼ tsp vanilla extract, and ⅛ tsp salt. “Whip” these together with the fork again, this time continuing to whip until the mixture is light and creamy (it will be much easier to whip once the yolk and extract are added).

Flour added to the bowl

Finally, add ½ tsp baking powder and ⅓ cup all-purpose flour to the bowl. Use the fork to mix the ingredients together until they form a soft cookie dough.

finished cookie dough in the bowl

This is what the cookie dough should look like. It’s very soft. Use your hands to divide the dough into two (or four, if you prefer) and roll each portion into a ball.

Cookie dough being rolled in cinnamon and sugar

In a separate small bowl, combine 1 tsp sugar and ¼ tsp cinnamon. Roll each cookie dough ball in the cinnamon-sugar mixture until it is fully coated.

unbaked cookies on the cookie sheet

Place the cinnamon-sugar-coated cookie dough balls on a parchment-lined baking sheet.

baked snickerdoodles on the cookie sheet

Bake the snickerdoodles in the preheated 350ºF oven for 15 minutes, or until they’re mostly flattened, the edges are golden brown, and the tops might appear slightly cracked. 

Two snickerdoodle cookies on a plate next to a mug of coffee

Allow the cookies to cool slightly before enjoying.

close up of two snickerdoodles on a plate, one broken in half

They’re just so soft, cinnamon-y, and delicious!! 

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Comments

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  1. Looks delicious, however cream of tarter is what separates it from a sugar cookie, it gives it that little bit of tartness that it needs.

  2. This recipe was amazing! Best snickerdoodles Ive ever had or made! Now my issue is how to scale up because two cookies just ain’t enough!

    Do you have any suggestions for doubling or tripling this recipe without ending up with a bunch of egg whites?

    1. Hmm, I’d really need to test it, to be honest! But I would probably just end up using a whole egg(s) if I scaled up. :)

  3. I was out of egg so I substituted a Tbs. of Greek yogurt. They came out light and fluffy and were the best snack for my daughter-in-laws work break.
    Thanx!

  4. I almost regret making this recipe because it’s PURE PERFECTION. I followed the recipe exactly and it results in the most perfectly soft and chewy cookies with slightly crispy edges. I’ve made this recipe multiple times and every time it’s amazing. Definitely chill the cookies for 15 minutes before baking and let the cookie cool before eating as this allows the cookie to perfectly firm up.

    Oh, and one time I made the cookie with bread flour instead of all purpose as I was out of AP flour and it may have been even better!

  5. What a great idea! Made these last night fir a special dessert and they were amazing❤️❤️
    Thank you Beth!!!

  6. Wow these hit the spot! They came out perfectly! I did make the mistake of spraying my cookie sheet with nonstick spray which caused these to spread out way too much which caused the exterior to burn some. I’ll make sure I get parchment paper or not spray the cookie sheet next time. Very good recipe!

  7. I made the recipe exactly as instructed but the only thing that I didn’t do was the two large balls (I made four smaller cookies). My cookies didn’t spread or puff up at all, and squishing them down to try and emulate the picture didn’t achieve anything. They are incredibly thick, but taste fine. 

    1. Glad to hear they still taste delicious! I’m sorry to hear they didn’t rise as much for you. Have you checked the expiration on your baking powder? Sometimes that can be the culprit for when things don’t rise as much as they should.

  8. These snickerdoodles are amazing, especially since they don’t make a ton. However, the texture was a bit cakey and the cinnamon flavor wasn’t very strong. Still, great recipe!

    1. Love these cookies! Perfect small batch for a quick but delicious treat!

  9. Any chance I can replace the sugar for something else? These came out sooooo delicious but a bit on the sweet side?

    1. You might be able to reduce the sugar just a bit, but keep in mind that the sugar not only contributes to the sweetness, but it also affects the texture of the cookie, so changing or replacing it affects multiple aspects of the outcome.

  10. I made these tonight and they are amazing. Not too sweet, perfect texture. New hubby liked them a lot. Wanted me to make a dozen. Nope. They’d be gone by morning. Like that they are so good and just a tease to keep you wanting more. Just found your blog today. Found lots of stuff I want to make. Rarely comment, but these were worth it. Keep up the good work. <3

  11. Making these right now! Didn’t have time to fully chill lol but let’s see how they turn out!💛

  12. Hi Beth!

    I made this cookie for my son and he loved it. I want to make him 1 big one for his birthday this Sunday so that i can decorate it as a small cookie cake for him. What do you suggest on the baking time for if I just make 1 big ball?

    1. Hmm, honestly I’m not sure. I’d have to test it out to know how the larger size might affect the baking. I worry that you may need to also adjust the temperature to account for the larger size and slower spread, but I can’t say for sure. I’ve never baked such a large cookie! :D

  13. I replaced the butter with coconut oil and it turned out exactly the same! So yummy :)

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