Snickerdoodles are one of those cookies that always hit the spot. They're soft, buttery, and coated in just the right amount of cinnamon-sugar, making them simple yet completely irresistible. These mini snickerdoodles take everything you love about the classic recipe and pack it into a fun, bite-sized version. They're perfect for cookie swaps, dessert boards, or when you just want a little something sweet without a ton of effort.
There's something so satisfying about snickerdoodle cookies. They're soft, buttery, and covered in that perfect cinnamon-sugar coating-but what really makes them stand out is how simple they are to whip up. These bite-sized cookies are a fun, smaller take on the classic recipe, and they're perfect for any occasion. Whether you're making a quick batch for yourself or adding them to a dessert spread, the chewy texture of the cookie and sweet cinnamon flavor never disappoint. Simple, comforting, and always a hit!
If you love these mini snickerdoodle cookies, be sure to try my Peppermint Bark Brownie Cookies for a festive twist, Stuffed Gingerbread Cookies for a cozy holiday treat, and Sugar Cookie Bars for an easy, crowd-pleasing dessert!
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Why You'll Love This Recipe
- These snickerdoodle mini cookies are the perfect size for popping into your mouth or sharing with friends.
- Their small size and sweet, buttery flavor make them a hit with kids. Plus, kids will love helping make these!
- Skip the waiting game-this dough doesn't require chilling, so you can bake these delicious cookies in no time.
- Add them to a dessert board, include them in a cookie swap, or bake a batch to pair with a cup of coffee.
Ingredients
This recipe uses simple, pantry-friendly ingredients to create the ultimate chewy cookies with just the right amount of sweetness.
- All-purpose flour: Be sure to use enough flour for the perfect cookie structure.
- Cream of tartar: Adds that tangy flavor that makes these cookies so unique.
- Vanilla extract: Brings a natural flavor that balances the cinnamon and sugar.
- Butter, egg, and egg yolk: These provide the richness and help create the perfect chewy center with crisp edges.
See the recipe card below for the full list of ingredients and measurements.
How to Make Mini Snickerdoodles
Follow these simple steps to make these soft and buttery mini cookies with the perfect cinnamon-sugar coating in no time!
Step 1: Preheat the oven to 375°F and line two large baking sheets with parchment paper or silicone baking mats. Set them aside for later.
Step 2: In a medium bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon, and salt until everything is evenly combined.
Step 3: In a large mixing bowl, beat the butter and granulated sugar on high speed using a hand mixer or a stand mixer fitted with the paddle attachment. Continue until the mixture is light and fluffy, about 2 minutes. Add the egg, egg yolk, and vanilla extract, then mix on medium-high speed until fully incorporated, scraping down the sides and bottom of the bowl with a rubber spatula as needed.
Step 4: Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture. Mix until just combined, being careful not to overmix.
Step 5: Roll the dough into small balls, using about 2 teaspoons of dough for each one. Roll each ball in the cinnamon sugar mixture to evenly coat. If you want extra flavor, sprinkle a little more cinnamon sugar on top.
Step 6: Arrange the dough balls on the prepared baking sheets, leaving a couple of inches between each one. Bake for 5-7 minutes, or until the cookies look puffy and soft.
Step 7: While the cookies are still warm, gently press down on the tops with the back of a spoon to flatten them slightly. Let them cool on the baking sheet for about 5 minutes, then toss in sugar cinnamon again before transferring to a wire rack to cool completely.
Substitutions & Variations
Here are some easy substitutions and fun variations to customize these mini snickerdoodle cookies!
- Pumpkin Spice Twist: For a fall-inspired treat, swap the cinnamon in the cinnamon-sugar coating with pumpkin spice to create pumpkin-flavored snickerdoodles.
- To make large cookies instead of mini, scoop out 2-3 tablespoons of snickerdoodle cookie dough for each cookie and increase the baking time to 12-14 minutes for a perfectly baked, bakery-style result.
- Add one tablespoon of cocoa powder to the dough for a rich chocolatey twist that complements the cinnamon-sugar coating beautifully.
- Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make these cookies gluten-free while maintaining their signature chewy texture.
Storage
- Airtight Container: Store these cookies in an airtight container at room temperature for up to 5 days. Pro Tip: Add a slice of bread to the container to keep your cookies soft and prevent them from drying out!
- Freezing Baked Cookies: Once baked, let the cookies cool completely, then store them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature when ready to enjoy.
- Make Ahead: Prepare the dough and freeze it in a freezer-safe bag for up to 3 months. Roll the dough into balls before freezing so you can easily pull out just what you need, thaw, and bake fresh whenever you want.
Top Tip
- Although chilling isn't required, it can be helpful if your kitchen is warm or the dough feels sticky, ensuring easier handling and better results.
- A cookie scooper can be helpful to get evenly sized dough balls, which helps the cookies bake consistently and look uniform.
- Allow the cookies to sit on the hot baking sheet for about 5 minutes after removing them from the oven to finish cooking and set before transferring to a cooling rack!
FAQ
Yes! You can skip the cream of tartar, and the cookies will still taste delicious. However, they'll lose that signature tang that sets snickerdoodles apart.
Using butter at room temperature, an extra egg yolk, and avoiding overbaking ensures that perfect chewy texture. I also like to slightly underbaked them so they're EXTRA soft!
Absolutely! Scoop larger portions of dough (2-3 tablespoons) and increase the baking time to 12-14 minutes for a bakery-style version.
Related
Looking for other recipes like this? Try these:
Mini Snickerdoodles
Ingredients
- 3 cups all-purpose flour leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 1 ⅓ cup granulated sugar
- 1 large egg + 1 large egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- ¼ cup cinnamon sugar
Instructions
- Preheat the oven to 375°F and line two large baking sheets with parchment paper or silicone baking mats. Set them aside for later.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon, and salt until everything is evenly combined.
- In a large mixing bowl, beat the butter and granulated sugar on high speed using a hand mixer or a stand mixer fitted with the paddle attachment. Continue until the mixture is light and fluffy, about 2 minutes. Add the egg, egg yolk, and vanilla extract, then mix on medium-high speed until fully incorporated, scraping down the sides and bottom of the bowl with a rubber spatula as needed.
- Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture. Mix until just combined, being careful not to overmix.
- Roll the dough into small balls, using about 2 teaspoons of dough for each one. Roll each ball in the cinnamon sugar mixture to evenly coat. If you want extra flavor, sprinkle a little more cinnamon sugar on top.
- Arrange the dough balls on the prepared baking sheets, leaving a couple of inches between each one. Bake for 5-7 minutes, or until the cookies look puffy and soft.
- While the cookies are still warm, gently press down on the tops with the back of a spoon to flatten them slightly. Let them cool on the baking sheet for about 5 minutes, then toss in sugar cinnamon again before transferring to a wire rack to cool completely.
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