Mini Snickerdoodles (2-Bite Cookies)
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.
Equipment
- Baking sheets (I recommend Nordic Ware for their heavy-duty durability)
Ingredients
- 1½ cups + ½ tablespoon (198 grams) of all-purpose flour
- ½ teaspoon (3.5 grams) of cream of tartar
- ¼ teaspoon (1 gram) of baking soda
- ¼ teaspoon (1½ grams) of salt
- ½ cup (113 grams) of unsalted butter, slightly softened, about 65°F (20℃)
- ¾ cup (150 grams) of white, granulated sugar
- 1 egg cold, straight from the refrigerator
- ½ teaspoon (2½ milliliters) of vanilla extract
- 2 tablespoons (30 grams) of white, granulated sugar
- 1½ teaspoons (4½ grams) of ground cinnamon
Instructions
- PREHEAT the oven to 375°F (190°C).
- SIFT several cups of flour back and forth between 2 large bowls 3 to 4 times.
- 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) sugar in a small, shallow 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 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 and place them all 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.
- 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. 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.
- TRANSFER 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.
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
Tried this recipe?Let us know how it was!