Description
These snickerdoodle mini cookies are soft, warm, cinnamon-sugar coated bites with a classic tang and chewy texture, baked to create the perfect small treat for any occasion.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Whisk together the flour, cream of tartar, baking soda, and salt.
- Cream the butter and sugar until light and fluffy.
- Beat in the egg, egg yolk, and vanilla until smooth.
- Mix in the dry ingredients until the dough comes together.
- Roll small teaspoon-sized dough balls.
- Coat each dough ball in the cinnamon sugar mixture.
- Place dough balls on a parchment-lined baking sheet.
- Bake at 350°F until the edges are set but centers remain soft.
Notes
- Store cookies in an airtight container to keep them soft.
- Freeze dough balls for easy make-ahead baking.
- Do not overbake to maintain chewy texture.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 cookies
- Calories: 150
- Sugar: 12
- Sodium: 90
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 0
- Protein: 1
- Cholesterol: 20
