Best Mini Snickerdoodle Cookies (Easy Recipe)

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 – 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.

Ingredients

• 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 65°F or 16 to 20°C). 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.

Substitutions

• 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

• PREHEAT the oven to 375°F (190°C).

• REMOVE THE BUTTER from the fridge. Bring it to cool room temperature (62 to 65°F (16 to 20°C)).

• SIFT several cups of flour back and forth between 2 large bowls 3 to 4 times.

Mix and Bake

• WEIGH 198 grams of sifted flour on a digital kitchen scale and place it in a bowl.
  
  Use 1½ cups + ½ 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.

• CREAM ¾ cup (150 grams) of sugar and butter with an electric hand mixer on high for 1½ 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.

• 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.

• STIR the cinnamon with 2 tablespoons (30 grams) of white sugar in a small bowl until well blended.

• 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.

• 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

• REMOVE 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. 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.

• 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.

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.

2. 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 ⅔ 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.

3. 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!

How to Store

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.

2. 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.

3. 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.

4. Don't overcrowd the container. Leave a little space so the cookies don't get smashed.

How Long Do Snickerdoodle Mini Cookies Last?

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

What to Serve with Mini 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