Cookies for One
Snickerdoodle Cookie for One
By SVI SWEET
One soft and chewy snickerdoodle cookie with buttery edges, a tender center, and a generous cinnamon-sugar coating — made without a full batch.
Servings
1 cookie
Prep
10 min
Cook
12–14 min
Total
22–24 min
Difficulty
Easy
Calories
≈ 530 kcal
Protein
≈ 5 g
Fat
≈ 23 g
Carbs
≈ 75 g
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Ingredients
What you'll need.
- Unsalted butter, melted28 g
- Granulated sugar30 g
- Milk9 g
- Vanilla extract¼ tsp
- All-purpose flour45 g
- Cream of tartar¼ tsp
- Baking soda⅛ tsp
- Fine saltPinch
- Granulated sugar, for coating10 g
- Ground cinnamon, for coating½ tsp
How to Make It
One snickerdoodle, step by step.
Mix the butter and sugar
Add the melted butter and granulated sugar to a small bowl. Stir until smooth and well combined.
Add the wet ingredients
Stir in the milk and vanilla extract until the mixture is smooth.
Add the dry ingredients
Add the flour, cream of tartar, baking soda, and salt. Stir just until a soft dough forms and no dry flour remains. Avoid overmixing.
Make the cinnamon sugar
Mix the sugar for coating with the ground cinnamon in a small bowl until evenly combined.
Shape and coat the cookie
Shape the dough into one thick ball, then roll it in the cinnamon sugar until the surface is evenly coated.
Chill and bake
Place the coated dough on a parchment-lined baking tray and chill for 5–10 minutes while the oven heats to 180°C (350°F). Bake for 12–14 minutes, until the edges are set and lightly golden while the center still looks slightly soft.
Let it rest
Leave the cookie on the baking tray for about 5 minutes before serving. It will continue to set as it cools while keeping the center soft and chewy.
Step-by-Step
See how it comes together.
Step 3
Add the dry ingredients
Step 5
Shape and coat the cookie
Step 6
Chill and bake
Step 7
Let it rest
Video
Watch the recipe.
SVI SWEET Tip
Do not wait for the center to look completely baked.
A snickerdoodle continues to set from the heat of the tray after it leaves the oven. Removing it while the center still looks slightly soft helps keep the finished cookie tender and chewy.
Substitutions
Make it work with what you have.
Cream of tartar
For the most classic snickerdoodle flavor, keep the cream of tartar. If you do not have it, replace both the cream of tartar and baking soda with ¼ teaspoon baking powder, although the flavor will be slightly less tangy.
Milk
Regular dairy milk or an unsweetened plant-based milk can be used in the same small quantity.
Butter
Salted butter can be used instead of unsalted butter. If using salted butter, simply leave out the added pinch of salt.
Cinnamon
For a stronger cinnamon flavor, increase the cinnamon in the coating slightly while keeping enough sugar to coat the dough evenly.
Storage
Best enjoyed fresh.
Room temperature
This snickerdoodle is best eaten on the day it is baked. If needed, store it in an airtight container at room temperature for up to 2 days.
Reheating
Warm the cookie in the microwave for about 8–10 seconds to soften the center before serving.
Freezing the dough
Shape and coat the unbaked dough, then freeze it in an airtight container. Bake from frozen, adding a few extra minutes to the baking time if needed.
FAQ
A few helpful answers.
What makes a snickerdoodle different from a sugar cookie?
Snickerdoodles are coated in cinnamon sugar and traditionally use cream of tartar, which gives them their characteristic slightly tangy flavor and chewy texture.
Do I need cream of tartar for this snickerdoodle?
Cream of tartar gives the cookie its classic snickerdoodle flavor, so it is recommended. You can substitute baking powder if necessary, but the final flavor will be slightly different.
Why should I chill the dough before baking?
A short chill helps the large cookie hold its shape in the oven and reduces excessive spreading.
Can I make two smaller snickerdoodle cookies instead?
Yes. Divide the dough into two equal portions, coat both in cinnamon sugar, and begin checking them a few minutes earlier because smaller cookies bake faster.
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