Small Batch Snickerdoodle Cookies
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Six soft snickerdoodles rolled in cinnamon sugar, made with one egg yolk.
Ingredients
- 2 tablespoons salted butter softened
- ¼ cup granulated sugar plus 1 tablespoon for rolling
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- 6 tablespoons all-purpose flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon cream of tartar
- ¼ teaspoon ground cinnamon
Equipment
- hand mixer
- baking sheet
Directions
- Heat the oven to 375°F and line a baking sheet with parchment or a silicone mat.
- With a hand mixer, beat the butter and ¼ cup of sugar until fluffy. Beat in the egg yolk and vanilla.
- Add the flour, baking soda, and cream of tartar and mix into a dough.
- In a small bowl, mix the cinnamon with the 1 tablespoon of sugar. Roll the dough into 1-inch balls, roll them in the cinnamon sugar, and set them about 2 inches apart on the baking sheet.
- Bake for 8 to 10 minutes, until lightly browned at the edges. Let them sit on the pan for about 2 minutes, then move them to a rack.
Nutrition
Serving: 25g | Calories: 107kcal | Carbohydrates: 15g | Protein: 1.5g | Fat: 4.9g | Saturated Fat: 2.8g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 59mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 8.4g | Vitamin A: 174IU | Vitamin C: 0mg | Calcium: 8.4mg | Iron: 0.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 cookies; egg yolk counted as raw egg yolk (one large yolk 17 g). Brands and portions vary, so use it only as an approximation.