This Single Serve Snickerdoodle Cookie recipe is a super small batch cookie recipe that is mixed up in one bowl with a rubber spatula (no mixer needed), rolled in cinnamon sugar, and makes only two large chewy cookies. Perfect to satisfy your cookie craving!
This small batch cookie recipe is the perfect solution for when you're craving a cookie, but you don't have the time to make an entire batch of cookies OR you don't want lots of cookies leftover.
⭐Why I Love It:
- Chewy Snickerdoodle Cookie - By using an egg yolk and by not over baking the cookies, the insides stay perfectly gooey (without being raw!) and chewy. For other snickerdoodle recipes, I love these Snickerdoodle Blondies or Extra Soft Snickerdoodles.
- Super Small Batch Recipe - I love that this single serve snickerdoodle cookie recipe makes only two large cookies. It lets me can satisfy my cookie craving without having to make an entire batch of cookies. Another favorite small batch cookie recipe is this Single Serve Brown Sugar Shortbread Cookie and Single Serve Cinnamon Swirl Banana Bread that also uses cinnamon sugar.
- No Mixer Needed - Because it's such a small amount of dough, you can mix it all up by hand using a rubber spatula instead of needing to use an electric or stand mixer.
🥘Ingredients
- Unsalted Butter - Softened to room temperature! As long as your butter is softened, then you can easily mix up the dough by hand. If you use salted butter, just omit the amount of salt by half. When measuring the butter, I prefer to cut from the middle of the stick since the tablespoon markers at the ends of the stick can be off. For a small recipe, it's extra important to be accurate with measurements.
- White Granulated Sugar
- Egg Yolk - Using only the egg yolk helps keep the recipe super small and it also gives the cookies their chewy/fudgy/almost gooey center. If you want to use up the leftover egg white, you can make this Single Serve White Cake or Single Serve Chocolate Cake recipe!
- Vanilla Extract - For flavor!
- All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- Baking Soda - This is the leavener for the cookie to help them rise.
- Cream of Tartar - This is a key ingredient in snickerdoodle recipes! Not only is it a leavening agent, but it also adds a slight tang which is that signature snickerdoodle flavor.
- Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness in cookies. If you use table salt, then I would cut the amount by half.
- Cinnamon Sugar for Rolling
See the recipe card for full information on ingredients and quantities.
🔪How To Make Single Serve Snickerdoodle Cookies
This recipe for Single Serve Snickerdoodle Cookies could not be any easier! Just mix up the dough in one bowl, pop in the fridge while the oven preheats, then bake on one sheet.
Photo 1 - In a medium bowl, stir together the softened butter and sugar until combined (I like use a rubber spatula to ‘smoosh’ the mixture against the side of the bowl to really cream things together). Mix in the egg yolk and vanilla extract until well combined.
Photo 2 - Mix in the flour, baking soda, cream of tartar, and salt to combine. Pop the dough in the fridge while the oven finishes preheating.
Photo 3 - Scoop the dough into large balls and roll in the cinnamon sugar and place on a parchment lined baking sheet. I like to sprinkle a little extra cinnamons sugar on top of the dough balls.
Photo 4 - Bake until the edges are firm and set and the center is just set. Allow to cool for at least 10 minutes on the baking sheet so the cookies can finish cooking on the warm sheet. Enjoy!
💭Recipe Tips
- Softened Butter - In order to mix up the cookie dough, your butter needs to be softened to room temperature. If you're in a pinch you can microwave for just a couple of seconds, but be careful not to melt it!
- Allow to Cool on Baking Sheet - Letting the single serve cookies cool on the baking sheet for 10 minutes lets the cookies finish baking on the warm baking sheet so they set up.
- Don't Over Bake - The cookies will finish setting up on the baking sheet so in order to have the gooey (but not raw) insides be sure not to over bake them. The egg yolk helps give the center a gooey/fudgy interior so know that as long as they're set around the edges, golden on the bottom and golden brown/slightly set on top then they are baked 🙂
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
Using only the egg yolk helps keep the single serve cookie recipe super small and it also gives the cookies their chewy/fudgy/almost gooey center. A great way to use the leftover egg white is in this single serve chocolate cupcake recipe!
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
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PrintRecipe
Single Serve Snickerdoodle Cookie (Small Batch)
This Single Serve Snickerdoodle Cookie recipe is a super small batch cookie recipe that is mixed up in one bowl with a rubber spatula (no mixer needed), rolled in cinnamon sugar, and makes only two large chewy cookies. Perfect to satisfy your cookie craving!
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Total Time: 35 minutes
- Yield: 2 large cookies
- Category: Dessert, Cookies, Single Serve
- Method: Oven
- Cuisine: American
Ingredients
Cookie Dough:
- 2 tablespoons unsalted butter, softened
- ¼ cup white granulated sugar
- 1 egg yolk
- ¼ teaspoon vanilla extract
- ⅓ cup all-purpose flour
- ¼ teaspoon baking soda.
- ¼ teaspoon cream of tartar.
- ⅛ teaspoon kosher salt
Cinnamon Sugar Coating:
- 1 tablespoon granulated white sugar
- ½ teaspoon ground cinnamon
Instructions
- Prep - Get the oven preheating to 350 degrees F. Line a baking sheet with parchment paper.
- Cream Butter - In a medium bowl, use a rubber spatula to stir together the softened butter and sugar until combined (I like to ‘smoosh’ the mixture against the side of the bowl to really cream things together). Mix in the egg yolk and vanilla until well combined.
- Add Dry Ingredients - Stir in flour, baking soda, cream of tartar, and salt until combined. (If the dough seems overly sticky for a cookie dough texture, add about 1 tablespoon more flour). Pop the dough in the fridge for about 15 minutes while oven finishes preheating.
- Cinnamon Sugar - In a separate small bowl, mix together the cinnamon sugar.
- Roll Cookie Dough - Divide the dough into two large balls, roll in the cinnamon sugar, and place on the parchment lined sheet with a few inches of space in between. They get big!
- Bake - Bake for 13-15 minutes total until the edges are firm and set, and the center is just set. But after about 10 minutes of baking, take the sheet out of the oven and sprinkle on a little extra cinnamon sugar - this helps cover the gaps in coating from when the large cookies spread out - pop back in the oven to finish baking.
- Enjoy - Allow the Cookies to cool on the baking sheet for about 10 minutes so they will finish cooking on the sheet and set up the final amount. Enjoy!
Nutrition
- Serving Size: 1 large cookie
- Calories: 330
- Sugar: 31.4 g
- Sodium: 241.5 mg
- Fat: 14 g
- Carbohydrates: 48.3 g
- Fiber: 0.9 g
- Protein: 3.6 g
- Cholesterol: 122.8 mg
Kathleen Hansen says
I love that these are the perfect balance of being thin but also super chewy.