Mini snickerdoodles are a sweet treat in every bite. Soft, chewy, with a hint of tart. Easy to eat and even easier to make!
Snickerdoodle cookies are a traditional cookie packed with cinnamon sugar flavor and a little tanginess in every soft and chewy bite, but having them miniaturized? Genius! The only thing better than giant cookies is mini-sized ones!
This snickerdoodle cookie dough is very easy to make, as you could expect. Homemade snickerdoodle cookies are among the easier cookies to make, but the trick to these is the size of the cookie dough balls.
Getting the cookie dough scooped into the perfect small size to where they aren’t small enough to burn and they aren’t too big to get cooked through is a real trick.
I recommend using a cookie scooper. A 1-inch cookie scoop works perfectly for getting uniform-sized cookie dough balls so that all of them turn out exactly the same as the last.
If you don’t have a scooper handy, you can always use a tablespoon measuring spoon and then roll them with your hands.
What’s the difference between snickerdoodles and sugar cookies?
While snickerdoodles might be a type of sugar cookie, they really do stand apart. Snickerdoodle cookies have a tangy and chewy bite to them thanks to the cream of tartar and are covered in cinnamon sugar.
Sugar cookies normally don’t have cinnamon or cream of tartar in their ingredients list.
How to make mini snickerdoodles
- In a shallow dish or pie plate whisk together the sugar and cinnamon.
- Preheat your oven to 375F degrees.
- Whisk together the flour, salt, baking soda, and cream of tartar in a bowl.
- In another bowl, cream together the butter and sugar until light and fluffy (this takes about 2 minutes).
- Add in the eggs, one at a time, beating well after each addition.
- Add in the milk and vanilla, beating until combined.
- Slowly add in the dry ingredients.
- Mix everything together until the dough comes together, remembering to scrape down the sides as needed.
- Check on the consistency of the dough, you may need to add in a few tablespoons of flour. You want the dough to be able to be touched by your fingers without sticking.
- Form the dough into 1 inch balls and then roll them in the cinnamon sugar mixture.
- Place 12 dough balls on a cookie sheet and then gently press the tops with the bottom o a glass until the cookies are flattened to about ½ an inch thick.
- Bake for 8 to 12 minutes until the edges are set and the middles still look slightly under baked.
For the Snickerdoodles
- 3 3/4 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 1/4 cup milk
- 2 teaspoons vanilla extract
For the Cinnamon & Sugar Mixture
- 1/4 cup sugar
- 1 tablespoon cinnamon
For the Cinnamon and Sugar Mixture
- Whisk sugar and cinnamon together in a pie plate or shallow dish.
For the Snickerdoodles
- Preheat oven to 375 degrees (F).
- Whisk together flour, salt, baking soda, and cream of tartar.
- Cream together butter and sugar until light and fluffy, about 2 minutes.
- Add eggs, one at a time, beating well between each addition.
- Add milk and vanilla extract, beat until combined.
- Slowly add dry ingredients into the creamed mixture.
- Mix until everything just comes together, scraping down the bowl as needed.
- Check the consistency of the dough, you may have to add few tablespoons more flour. You should be able to touch it without it sticking too much to your fingers.
- Form dough into 1-inch balls and roll in cinnamon sugar mixture.
- Place 12 balls per cookie sheet and gently press the cookies with the bottom of a glass until the cookies are flattened to about 1/2 an inch thick.
- Bake for 8-12 minutes until the edges are set and the very middle still looks slightly under baked.
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Everything is better when it’s tiny!