Small-batch Snickerdoodles

Name: Small-batch Snickerdoodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 2 tbsp Granulated Sugar (2 tablespoons (25g) granulated sugar + 1/3 cup + 1 tablespoon (80g) granulated sugar); 2 tsp Cinnamon (2 teaspoons ground cinnamon); ⅓ cup Butter (1/3 cup (76g) salted butter (softened)); 1 piece Egg Yolks (1 large egg yolk); ¼ tsp Vanilla (1/4 teaspoon vanilla extract); ¾ cup All-Purpose Flour (3/4 cup + 1 tablespoon (98g) all-purpose flour); ¼ tsp Bicarbonate of Soda (1/4 teaspoon baking soda); ¼ tsp Cream Of Tartar (1/4 teaspoon cream of tartar); 0.13 tsp Table Salt (1/8 teaspoon salt)

Small-batch Snickerdoodles - Dessert (American)

20 minAmerican

Servings6

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Vegetarian
Pescatarian
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Steps

1Cinnamon Sugar
2In a small bowl, combine sugar and cinnamon and stir until mixed. Set aside.
3Small-batch Snickerdoodle Cookies
4Preheat your oven to 350°F and a line baking sheet with parchment paper or silicone baking mat.
5In a medium bowl, combine butter and sugar and beat until light and fluffy, 30 seconds to 1 minute.
6Add egg yolk and vanilla, and beat until well-combined.
7Add flour, baking soda, cream of tartar, and salt, and beat until dough comes together and begins to clump.
8Divide dough into 6 parts and roll into balls.
9Roll dough in cinnamon sugar and transfer to the prepared baking sheet, spaced well apart. Use the palm of your hand or the bottom of a glass to gently flatten each cookie to 1/2-inch thick, no thinner (for fluffier, softer cookies, skip this step).
10Bake for 9 to 12 minutes until the bottom edges of the cookies are just barely golden.
11Cool on the baking tray and enjoy!