(Small-batch) Snickerdoodles
Most nights – okay, all nights – after dinner, I really need something sweet. And even though in that moment, I want to indulge in something buttery and chewy and covered in sugar, I don't want a full batch of cookies tempting me all week long. That's what inspired these snickerdoodles, made in a small enough batch for two!
Evan has been jonesing for snickerdoodles lately, and I was in need of a little dessert in whatever form I could get it, so I hopped onto Pinterest to find a snickerdoodle recipe that looked perfectly chewy and puffy. I found a one on Stuck on Sweet that a) looked delicious and b) didn't call for cream of tartar – it's a common ingredient in snickerdoodles, but not something I already had in my pantry. I halved the recipe there (aside from the brown sugar which I left at ¼ cup), which cut this down to a more two-person-friendly recipe!
This half-batch made about one and a half dozen perfect snickerdoodle cookies, which is the ideal amount for Evan and me to knock out before the indulgence of Thanksgiving later this week. Does that sound like a lot of cookies for two people? I honestly don't know if I should be embarrassed or not. If it does sound like a lot for two, your household is probably very different from mine. Regardless, there will be plenty of time for full batches of cookies in December, so for now I'll stick to my small batches. Christmas is coming, y'all!
(SMALL-BATCH) SNICKERDOODLES
Prep Time: 30 minutes
Bake Time: 16 minutes
Makes about 18 cookies
Ingredients 1 cup + 6 T flour 1 t baking powder ½ t cinnamon ½ cup butter, room temperature ½ cup + 2 T sugar ¼ cup brown sugar 1 egg, room temperature ¼ t vanilla extract
Cinnamon sugar: 2 tablespoons granulated sugar 1 teaspoon cinnamon
Directions
Prepare baking sheets with baking mats or parchment paper.
In a medium bowl, combine the flour, baking powder, and cinnamon, then set aside.
In a large bowl, cream the butter, sugar, and brown sugar until thoroughly mixed. Add the egg and vanilla, and mix again. Gradually stir in the dry ingredients until the dough is completely incorporated, and mix for another minute. Cover the bowl with plastic wrap and place in the freezer for about 15-20 minutes.
Preheat oven to 350 degrees while you wait for the dough to firm up. Prepare your cinnamon sugar in a small bowl.
Remove the dough from the freezer. Roll the dough into tablespoon-sized balls. Roll each one in cinnamon sugar before placing on the prepared baking sheet, and place them at least 3 inches apart.
Bake for 14-16 minutes, or until the edges of the cookies are just starting to turn golden brown.
(Recipe from Stuck on Sweet, where you can see the recipe for a full batch)
Happy Eating,
Natalie