Petite Snickerdoodle Cookie
These classic, soft-baked snickerdoodles are perfectly petite with chewy centers, crackly tops, and a generous coating of cinnamon sugar. Their warm, nostalgic flavor and irresistible texture make them an ideal treat for any occasion.
Ingredients
Ingredients
- 1 cup all-purpose flour spooned and leveled
- 0.5 tsp cream of tartar
- 0.25 tsp baking soda
- 0.125 tsp fine sea salt
- 0.25 cup unsalted butter softened at room temperature
- 0.5 cup granulated sugar
- 1 large egg room temperature
- 0.5 tsp pure vanilla extract
- 2 tbsp granulated sugar for rolling
- 1.5 tsp ground cinnamon for rolling
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. Make-Ahead: You can scoop and roll the dough balls, then freeze them on a tray before transferring to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time. Variations: Add 1/4 tsp nutmeg to the cinnamon sugar for extra warmth, or use a mix of white and brown sugar in the dough for deeper flavor. For a chewier texture, slightly underbake by 1 minute.