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    Home ยป Desserts

    Best Mini Snickerdoodle Cookies (Easy Recipe)

    Published: Jul 31, 2023 ยท Modified: Feb 20, 2024 by Tami McBride ยท This post may contain affiliate links ยท 2 Comments

    Jump to Recipe

    Mini snickerdoodle cookies are soft, chewy, two-bite treats made with cream of tartar. They are warm, sweet, and tangy. Gobble them up or use them to garnish another dessert.

    Stack of mini snickerdoodle cookies on a plate with a cup of hot chocolate in the background.

    If you're on the hunt for a bite-sized treat bursting with cinnamon-sugar goodness, you've come to the right place.

    Mini snickerdoodle cookies are little cinnamon sugar wonders, perfect for a two-bite treat. They are soft and chewy.

    Plus, they are cute enough to top all sorts of desserts โ€“ from a milkshake to a bowl of ice cream.

    Ready to make miniature snickerdoodles with full-sized flavor? Then grab your apron. You're about to bake up a batch of irresistible goodies.

    Jump to:
    • Ingredients
    • Recommended Equipment
    • Substitutions
    • Variations
    • Directions
    • Tasty Tips
    • How to Store
    • How Long Do Snickerdoodle Mini Cookies Last?
    • How to Freeze
    • Frequently Asked Questions
    • What to Serve with Mini Snickerdoodle Cookies
    • Hungry for More Cookies?
    • Recipe
    • Comments

    Ingredients

    Ingredients for mini snickerdoodle cookies laid out on the table.
    • All-purpose flour: While any preferred brand of all-purpose flour will do, I find Gold Medal to be an excellent choice for these cookies.

      Sift the flour for a fluffy cookie texture you won't get any other way. And if you have a kitchen scale, get in the habit of weighing your flour for consistent cookies every time.
    • Cream of tartar + baking soda + sea salt: This magic trio is behind the rise and fluffiness of the cookies. And that tangy snickerdoodle flavor? Thank cream of tartar for contributing the tang.
    • Unsalted butter: The key to success lies in the temperature of the butter. Use cool, room-temperature butter (around 62 to 65ยฐF or 16 to 20ยฐC). This prevents excessive spreading and ensures the cookies maintain their thickness and fluffiness.

      If the butter is too cold, simply beat it until softened. If the butter is too warm, chill it in the fridge.
    • White sugar: Sweeten the cookie dough with sugar and use it for the essential cinnamon-sugar coating.
    • Large egg: I always recommend cold eggs, straight from the fridge, in all my snickerdoodle cookie recipes. That keeps the cookie dough balls from spreading during baking.

      However, mini snickerdoodles are small and only bake for a short time. Excessive spreading isn't really a problem. The temperature of the egg is less crucial in this recipe.
    • Vanilla extract: Enhance the flavor with your favorite vanilla extract.
    • Ground cinnamon: Create the perfect blend of cinnamon and sugar for the cookie dough coating.

    Recommended Equipment

    • Nordic Ware baking sheet (buy here)
    • Parchment paper liners (buy here)
    • Kitchen scale (buy here)
    • 2-inch cookie scoop (buy here)
    • 2-inch cookie ring (buy here)
    • Wire cooling rack (buy here)

    Substitutions

    A serving plate piled high with mini snickerdoodles.
    • Swap out the cream of tartar and baking soda for baking powder instead. It works like a charm!

      Baking powder is an excellent substitute for cream of tartar, and the best part is you can skip the baking soda as well.
    • Substitute part of the white sugar for brown sugar. The cookies will be moist, darker, and have a more pronounced flavor.

    RELATED: Learn the differences between snickerdoodles and sugar cookies.

    Variations

    • Pumpkin snickerdoodles. Fall's finest cookie is thick, soft, and perfect for baking with an autumn cinnamon spice mixture. Mix sugar, cinnamon, cloves, nutmeg, and ginger for the coating.

      Or try chewy brown butter snickerdoodle cookies. You'll love them.
    • Mini snickerdoodle cookie cups. Roll sugar cookie dough in cinnamon and sugar and bake them in mini muffin tins until they reach a light golden color. You'll love the sweet cinnamon smell wafting through your house.
    • Snickerdoodles with no cream of tartar. Substitute baking powder for the cream of tartar and get thick, chewy cookies without the tangy aftertaste.

    RELATED: Check out this comparison between snickerdoodles and gingersnaps.

    Directions

    Prep the Cookies

    Sifting flour with a mesh wire strainer.
    • PREHEAT the oven to 375ยฐF (190ยฐC).
    • REMOVE THE BUTTER from the fridge. Bring it to cool room temperature (62 to 65ยฐF (16 to 20ยฐC)).
    • SIFT several cups of flour back and forth between 2 large bowls 3 to 4 times.

    Mix and Bake

    Bowl of flour with cream of tartar, salt, and baking soda in measuring spoons.
    • WEIGH 198 grams of sifted flour on a digital kitchen scale and place it in a bowl.

      Use 1ยฝ cups + ยฝ tablespoon of flour if you don't have a scale. (Measure carefully. Spoon the sifted flour into the measuring cup and scrape the cup flat with the straight edge of a knife.)
    • WHISK the cream of tartar, baking soda, and salt into the flour.
    Wet snickerdoodle ingredients being creamed together.
    • CREAM ยพ cup (150 grams) of sugar and butter with an electric hand mixer on high for 1ยฝ to 3 minutes in a separate bowl. The texture will progress from sandy to creamy.

      If you prefer, use a stand mixer with a paddle attachment.
    • BLEND the vanilla and egg into the creamed sugar and mix on medium speed for 30 seconds.
    Mixing the dry ingredients into the wet ingredients in a large bowl.
    • MIX the dry ingredients into the wet ingredients. Use an electric mixer on low until the flour mixture is incorporated.

      Scrape the sides of the mixing bowl with a rubber spatula and blend again.
    Cinnamon and sugar in a bowl being whisked together.
    • STIR the cinnamon with 2 tablespoons (30 grams) of white sugar in a small bowl until well blended.
    Rolling snickerdoodle dough into a ball and then into the cinnamon sugar mixture.
    • SCOOP the cookie dough with a 2-teaspoon cookie scoop.
    • ROLL the cookie dough ball in your palms until smooth. Then roll the ball in the cinnamon-sugar mixture until it is completely coated.
    Snickerdoodle cookie dough balls on a lined baking sheet.
    • PLACE the cookie dough ball on a heavy-duty aluminum cookie sheet lined with parchment paper (or a silicone mat).
    • REPEAT rolling the cookie dough balls in the cinnamon/sugar. Place the balls on the baking sheet about 2 inches apart.
    • BAKE for 6 to 7 minutes until the edges are set. The middle may look slightly soft. Use your judgment here. The cookie should not be doughy. Bake until the cookies look almost done.

    Rest and Cool

    Baked snickerdoodle cookies on a cookie sheet.
    • REMOVE the baking sheet from the oven and turn the oven off. Cool the cookies for 1 minute.
    Cookie ring shaping a pan of warm snickerdoodle cookies.
    • SHAPE the cookies with a cookie ring. Circle the cookie with a cookie ring larger than the cookie. A 2-inch cookie ring is ideal.
    • SWIRL the cookie ring around the cookie using a circular motion. This will pull in the snickerdoodle sides, creating a round, uniform shape. Repeat with the remaining cookies.
    Baked snickerdoodle cookies on a cooling rack.
    • PLACE the cookie sheet on the cooling rack for 5 minutes.
    • TRANSFER the cookies from the baking sheet to the cooling rack and allow them to cool completely (about 30 minutes).
    • REST the cookies (optional). Place the cookies in an airtight container for at least 1 hour, but 2 to 3 hours is ideal.

      This resting period allows the moisture to redistribute and the flavors to meld.
    • SERVE with hot chocolate or a tall glass of milk. Or top a milkshake or bowl of ice cream with these beauties.

    Tasty Tips

    Try these pro tips for the best results.

    Demonstration sifting flour with a wire whisk and with a flour sifter and then pouring the sifted flour into a bowl.

    Sift the Flour

    Cookies are lighter and fluffier when you sift the flour. Here's how you can do it efficiently:

    1. Gather a flour sifter OR a wire mesh strainer, both equally effective. I prefer the wire mesh strainer.

      You will also need two large bowls or two sheets of parchment paper.
    1. Sift using one of these two methods. Repeat 2 to 3 times for the best results:
    • Sifter method: Hold the sifter over a bowl or parchment paper and fill it with flour (up to โ…” full). Sift the flour, and then pour the sifted flour back into the sifter for another round.
    • Wire mesh strainer method: Place several cups of flour in the wire mesh strainer. Then hold it over a bowl or parchment paper and gently tap the strainer's side to sift the flour. Pour the sifted flour back into the strainer for another round.
    1. After sifting, weigh the flour with a kitchen scale for greater consistency and precision.

    RELATED: Discover the benefits of using a kitchen scale for more incredible results.

    Don't Overbake

    Mini cookies are easy to overbake. So keep an eye on these babies.

    Pull them out when the edges are set, but the centers don't look completely done. When you pull them out of the oven, the pan's residual heat finishes baking them to perfection.

    Shape the Warm Cookies with a Cookie Ring.

    Nothing says gourmet and professional like perfectly shaped cookies. Good thing it's also an easy skill to master.

    All you need is a round cookie cutter (cookie ring). Or you can use a glass, mug, or tiny bowl.

    Encircle the warm cookie with the cookie ring. Then swirl it around the cookie. The warm sides will pull in, and the cookie will become rounder and perfect.

    Note that you can't shape cooled, firm cookies. They must be shaped when they are warm, before the structure has solidified.

    Also, be aware that the metal cookie ring can get warm since it is touching the pan's hot surface. Try to work quickly before the ring is too hot to touch.

    RELATED: See other tricks to professional-looking cookies.

    Line the Cookie Sheets

    This is one of the best tips to prevent the cookies from sticking to the pan.

    The extra sugar on the outside of the cookie can make the snickerdoodle stick to the pan.

    I used to struggle to find the perfect time to remove the cookies from the pan so that they weren't sticking but were solid enough to not fall apart.

    Using parchment paper was a game changer. The cookies never stick!

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    How to Store

    A stack of mini snickerdoodle cookies on a cooling rack surrounded by other mini cookies.

    To preserve the scrumptiousness of your sweet treats, follow these simple steps:

    1. Cool the cookies completely before storing them. Warm cookies could lead to condensation inside the container, resulting in unwanted sogginess.
    1. Keep the cooled cookies in an airtight container at room temperature. This ensures they stay fresh and delicious for longer. Cookies kept in the fridge tend to dry out faster.
    1. For extra moisture protection, wrap the cookies in plastic wrap before placing them in the container. This added measure will help maintain their perfect texture and flavor.
    1. Don't overcrowd the container. Leave a little space so the cookies don't get smashed.

    How Long Do Snickerdoodle Mini Cookies Last?

    Closeup of fingers holding a mini snickerdoodle to see the small size.

    These bite-sized cookies will be fresh for 2 to 3 days if stored correctly in an airtight container. 

    Because they are smaller than regular cookies, they will dry out faster. Especially if the storage container is opened a lot. 

    Snickerdoodles will last at least 6 months in the freezer if properly stored.

    How to Freeze

    Satisfy your cravings one cookie at a time by freezing them.

    • Arrange the cookies on a lined cookie sheet.
    • Freeze the cookies on the pan for 1 hour.
    • After an hour, transfer the frozen cookies to a freezer-safe container or a zip-top freezer bag. Label the container.
    • Pop the cookies back in the freezer and keep them for up to 6 months.

    When the moment calls for a treat, follow these last steps:

    • Retrieve as many cookies as you wish from the freezer.
    • Unwrap them from the plastic and place them in an airtight container on the counter to thaw for 15 to 20 minutes.
    • Enjoy.

    Frequently Asked Questions

    Do snickerdoodle cookies freeze well?

    All snickerdoodles freeze exceptionally well. Whether you are freezing regular or bite-sized snickerdoodle cookies, you will love how well these treats take to the freezer.

    Make sure you wrap them well and keep them in a freezer-safe container so they don't dry out and lose flavor.ย 

    You can also freeze snickerdoodle cookie dough balls and bake fresh cookies any time.

    What to Serve with Mini Snickerdoodle Cookies

    Two ice bowls with vanilla ice cream garnished with two snickerdoodle cookies.

    These cookies are the perfect size for topping desserts like ice cream or for eating alone when you want a two-bite snickerdoodle cookie.

    • Hot chocolate
    • Glass of milk
    • Bowl of vanilla ice cream

    Hungry for More Cookies?

    • Stack of thick, fluffy snickerdoodle cookies.
      Best Thick & Fluffy Snickerdoodle Recipe (5 Secret Tips)
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    • Stack of Hershey bar chocolate chip cookies on a plate.
      Best Hershey Bar Chocolate Chip Cookies Recipe

    Recipe

    Stack of mini snickerdoodle cookies with two leaned against the stack.

    Mini Snickerdoodles (2-Bite Cookies)

    Tami McBride
    Mini snickerdoodle cookies are a perfect two-bite treat. They are soft, fluffy, and just the right size for topping a scoop of vanilla ice cream.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 7 minutes mins
    Total Time 34 minutes mins
    Course Dessert
    Cuisine Cookies
    Servings 36 cookies
    Calories 62 kcal

    Equipment

    • Baking sheets (I recommend Nordic Ware for their heavy-duty durability)
    • Parchment liners
    • 2-teaspoon cookie scoop
    • Cookie ring
    • Cooling rack

    Ingredients
      

    • 1ยฝ cups + ยฝ tablespoon (198 grams) of all-purpose flour
    • ยฝ teaspoon (3.5 grams) of cream of tartar
    • ยผ teaspoon (1 gram) of baking soda
    • ยผ teaspoon (1ยฝ grams) of salt
    • ยฝ cup (113 grams) of unsalted butter, slightly softened, about 65ยฐF (20โ„ƒ)
    • ยพ cup (150 grams) of white, granulated sugar
    • 1 egg cold, straight from the refrigerator
    • ยฝ teaspoon (2ยฝ milliliters) of vanilla extract
    • 2 tablespoons (30 grams) of white, granulated sugar
    • 1ยฝ teaspoons (4ยฝ grams) of ground cinnamon

    Instructions
     

    • PREHEATย the oven to 375ยฐF (190ยฐC).
    • SIFTย several cups of flour back and forth between 2 large bowls 3 to 4 times.
    • WEIGHย 198 grams of sifted flour on a digital kitchen scale and place it in a bowl. Use 1ยฝ cups + ยฝ tablespoon of flour if you don't have a scale. (Measure carefully. Spoon the sifted flour into the measuring cup and scrape the cup flat with the straight edge of a knife.)
    • WHISK the cream of tartar, baking soda, and salt into the flour.
    • CREAMย ยพ cup (150 grams) of sugar and butter with an electric hand mixer on high for 1ยฝ to 3 minutes in a separate bowl. The texture will progress from sandy to creamy. If you prefer, use a stand mixer with a paddle attachment.
    • BLENDย the vanilla and egg into the creamed sugar and mix on medium speed for 30 seconds.
    • MIXย the dry ingredients into the wet ingredients. Use an electric mixer on low until the flour mixture is incorporated. Scrape the sides of the mixing bowl with a rubber spatula and blend again.
    • STIRย the cinnamon with 2 tablespoons (30 grams) sugar in a small, shallow bowl until well blended.
    • SCOOP the cookie dough with a 2-teaspoon cookie scoop.
    • ROLLย the cookie dough ball in your palms until smooth. Then roll the ball in the cinnamon-sugar mixture until completely coated.
    • PLACEย the cookie dough ball on a heavy duty aluminum cookie sheet lined with parchment paper (or a silicone mat).
    • REPEATย rolling the cookie dough balls and place them all on the baking sheet about 2 inches apart.
    • BAKEย for 6 to 7 minutes until the edges are set. The middle may look slightly soft. Use your judgment here. The cookie should not be doughy. Bake until the cookies look almost done.
    • REMOVEย the baking sheet from the oven and turn the oven off. Cool the cookies for 1 minute.
    • SHAPE the cookies with a cookie ring. Circle the cookie with a cookie ring larger than the cookie. Using a circular motion, swirl the cookie ring around the cookie. This will pull in the snickerdoodle sides, creating a round, uniform shape. Repeat with the remaining cookies.
    • PLACE the cookie sheet on the cooling rack for 5 minutes.
    • TRANSFERย the cookies from the baking sheet to the cooling rack and allow them to cool completely (about 30 minutes).
    • REST the cookies. Place the cooled cookies in an airtight container for a minimum of 1 hour, but 2 to 3 hours is better.
    • SERVE with hot chocolate or a glass of cold milk.

    Notes

    • Weigh ingredients for the most accurate results in this recipe and all baking recipes. I like the Oxo kitchen scale, but any accurate scale will work.
    • Make sure your oven temperature is accurate by testing it with an oven thermometer.
    • Resting the cookies after baking them is optional. However, they taste amazing and have an incredible soft, chewy texture when you rest them before eating them.
    All images and content are ยฉ TheTastyTip.com.ย If you want to use this recipe and techniques, please take your own photos, write your own description, and link back to this page.ย Thank you.

    Nutrition

    Serving: 1cookieCalories: 62kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 11mgSodium: 26mgPotassium: 15mgFiber: 0.2gSugar: 5gVitamin A: 86IUVitamin C: 0.003mgCalcium: 3mgIron: 0.3mg
    Keyword cookies, mini snickerdoodles, snickerdoodle cookies, snickerdoodles
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    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

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      Recipe Rating




    1. Irma

      September 25, 2023 at 2:20 am

      Thank you for this recipe. I love these cookies! Your tips on cookie baking are terrific. Thank you for sharing your expertise.

      Reply
      • Tami McBride

        September 25, 2023 at 9:05 am

        I'm so glad you love the cookies!

        Reply

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