These Small-batch Snickerdoodles are thin and a little bendy, chewy with crispy edges and the perfect blend of sweet cinnamon spiciness and snickerdoodle tang.
A couple weeks ago, I shared my favorite snickerdoodle recipe , and if you’re looking to bake for a crowd or stock your freezer with cookie dough, I really, really love those cookies, but for my small-batch friends, today I have a snickerdoodle recipe just for you.
Let’s make some Small-batch Snickerdoodles.
These are not just a small-batch version of the cookies I posted last month. They’re a completely different breed of snickerdoodle. They’re thin and a little bendy, chewy with crispy edges and the perfect blend of sweet cinnamon spiciness and slight snickerdoodle tang.
I love them, and I really love that this recipe only makes six, because, oh man, are they addicting.
They’re also a cinch to make. Technically they require two bowls since you need something to put the cinnamon sugar in for rolling, but the cookie dough is made all in one bowl with your usual sugar cookie ingredients plus cream of tartar.
Cream of tartar is an essential snickerdoodle ingredient; it’s what gives them that little tangy kick that makes a snickerdoodle a snickerdoodle. BUT, if you don’t have it (and don’t want to buy it), feel free to omit it.
Instead of really good small-batch snickerdoodles, you’ll have really good small-batch cinnamon sugar cookies. And that’s nothing to complain about.
If it’s been a long week and you need a sweet little pick-me-up, these cookies might be just the thing you’re looking for.
Looking for more cookie recipes? Try these Small-batch Chocolate Chip Cookies , Small-batch Sugar Cookies , and Small-batch Peanut Butter Cookies .
Ingredients
Special Equipment
- ▢ Handheld electric mixer optional but helpful
Cinnamon Sugar
- ▢ 2 tablespoons ( 25g ) granulated sugar
- ▢ 2 teaspoons ground cinnamon
Small-batch Snickerdoodle Cookies
- ▢ 1/3 cup ( 76g ) salted butter softened
- ▢ 1/3 cup + 1 tablespoon ( 80g ) granulated sugar
- ▢ 1 large egg yolk
- ▢ 1/4 teaspoon vanilla extract
- ▢ 3/4 cup + 1 tablespoon ( 98g ) all-purpose flour measured by weight or using the spoon and sweep method*
- ▢ 1/4 teaspoon baking soda
- ▢ 1/4 teaspoon cream of tartar
- ▢ 1/8 teaspoon salt
Instructions
Cinnamon Sugar
- In a small bowl, combine sugar and cinnamon and stir until mixed. Set aside.
Small-batch Snickerdoodle Cookies
- Preheat your oven to 350°F and a line baking sheet with parchment paper or silicone baking mat.
- In a medium bowl, combine butter and sugar and beat until light and fluffy, 30 seconds to 1 minute.
- Add egg yolk and vanilla, and beat until well-combined.
- Add flour, baking soda, cream of tartar, and salt, and beat until dough comes together and begins to clump.
- Divide dough into 6 parts and roll into balls.
- Roll dough in cinnamon sugar and transfer to the prepared baking sheet, spaced well apart. Use the palm of your hand or the bottom of a glass to gently flatten each cookie to 1/2-inch thick, no thinner (for fluffier, softer cookies, skip this step).
- Bake for 9 to 12 minutes until the bottom edges of the cookies are just barely golden.
- Cool on the baking tray and enjoy!
Notes
These Small-batch Pumpkin Cookies are a pumpkiny fall dream. They’re chewy, spicy, soft, and smothered with tangy cream cheese frosting.
Hey, friend. Welcome to October, AKA the month where we put pumpkin into everything: pumpkin pasta , pumpkin pancakes , pumpkin donuts , pumpkin lattes , and today, cookies.
Might I interest you in some Small-batch Pumpkin Cookies With Cream Cheese Frosting?
(If your answer is no, we might not be able to keep being friends.)
These cookies are a pumpkiny fall dream: chewy, spicy, soft, and smothered with tangy cream cheese frosting.
The recipe will make just eight cookies, and like most of my small-batch cookie recipes , it’s quick, easy, and super simple to throw together.
The cookies are made with melted butter, so there’s no butter to soften (for the cookies–we’ll talk about the frosting in a sec), and the dough doesn’t need to be chilled. So you can decide to make some pumpkin cookies and have them baked and cooling on your counter in about 20 minutes.
Once the cookies are mostly cooled, it’s time to frost them. I used my favorite Cream Cheese Frosting , and folks, it’s really excellent cream cheese frosting.
Silky smooth, creamy, and just the right balance of tangy and sweet, you will probably want to eat it with a spoon, which I totally recommend–just try and leave some for the cookies too. 😉
Small-batch Pumpkin Cookies Recipe Notes
- If you don’t like cream cheese frosting, you can also use my small-batch Vanilla Frosting .
- While the cookies are made with melted butter, the cream cheese frosting uses softened cream cheese and softened butter. Take out the butter and cream cheese for the frosting when you take you the rest of your cookie ingredients and let them sit on the counter while you make your cookies. They should both be softened by the time the cookies are made, baked, and cooled. Though if your kitchen is cold, you may need to cut them into smaller pieces so they soften more quickly.
- For more small-batch cookies, try these Small-batch Chocolate Chip Cookies , Frosted Sugar Cookies , Peanut Butter Cookies , and Shortbread Cookies .
This recipe won’t use up an entire can of pumpkin puree. For ideas on what to do with the leftovers, check out What to Do With Leftover Pumpkin Puree.
Ingredients
Small-batch Pumpkin Cookies
- ▢ 4 tablespoons ( 2oz ) unsalted butter *
- ▢ 1 cup ( 120g ) all-purpose flour measured by weight or using the spoon and sweep method*
- ▢ 1/2 teaspoon baking soda
- ▢ 1/4 teaspoon salt
- ▢ 1/2 teaspoon ground cinnamon *
- ▢ 1/8 teaspoon ground ginger
- ▢ 1/8 teaspoon ground cloves
- ▢ 1/8 teaspoon ground allspice
- ▢ Pinch of ground nutmeg
- ▢ 1/4 cup ( 50g ) granulated sugar
- ▢ 1/4 cup ( 50g ) brown sugar
- ▢ 1 large egg yolk
- ▢ 2 tablespoons ( 30g ) canned pumpkin puree
- ▢ 1/2 teaspoon vanilla extract
Cream Cheese Frosting
- ▢ 2 ounces cream cheese softened
- ▢ 4 tablespoons ( 2oz ) unsalted butter softened
- ▢ 1/4 teaspoon vanilla extract
- ▢ 1 cup ( 120g ) powdered sugar sifted
- ▢ Pinch of salt
- ▢ 1 teaspoon milk optional
- ▢ Ground cinnamon or sprinkles optional for topping
Instructions
Pumpkin Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
- In a small, microwave-safe bowl, microwave butter for 20 to 30 seconds, until mostly melted. Set aside to cool.
- In a small bowl, whisk together flour, baking soda, salt, and spices. Set aside.
- In a medium bowl, combine melted butter, granulated sugar, and brown sugar, and whisk until well-combined. Add egg yolk, canned pumpkin, and vanilla extract and whisk until smooth.
- Use a spoon to stir in flour mixture until just combined. Scoop 1 1/2-ounce scoops of dough (this should make 8 cookies) and place on a cookie sheet (for the roundest cookies, roll your dough into a ball before placing on the sheet). Use the palm of your hand to smash the dough to 1/2-inch thickness.
- Bake for 8 to 11 minutes, until the tops of the cookies look set and the bottoms are just slightly browned. Cool completely before frosting.
Cream Cheese Frosting
- In a medium bowl, combine softened cream cheese, butter, and vanilla extract. Beat until smooth.
- Add powdered sugar and pinch of salt and beat until frosting is smooth, scraping the bottom of the bowl to make sure all of the sugar is incorporated. If the frosting is too thick, add milk by the half teaspoon until frosting is creamy and smooth.
- Frost on cooled cookies. Sprinkle with cinnamon sugar or sprinkles if desired. Serve and enjoy!
Notes
This single-serve rice krispie treat you can make in the microwave is insanely easy to throw together and just as good as the ones you remember from childhood.
I have a few microwave recipes on the site ( Broccoli in the Microwave , Green Beans in the Microwave , and Cauliflower in the Microwave ) and judging by their popularity, you guys really seem to like them.
So I have another microwave recipe for you today, but this one’s a little more dangerous than broccoli, a Single-serve Rice Krispie Treat in the Microwave.
I apologize in advance if you find yourself making this way too often because it’s insanely easy to make and just as good as the ones you remember from childhood.
How to make a Single-serve Rice Krispie Treat in the Microwave
To start, you’ll need a microwave-safe bowl or over-sized mug.
This is not going to make a 12-ounce rice krispie treat, not even close, but your marshmallows are going to expand a lot when you microwave them, and you want room to stir in cereal.
So go big or clean up a mess later.
Put a third of a cup of marshmallows in the mug with about a half a tablespoon of butter (that’s 1 1/2 teaspoons or better, 7 grams if you have a kitchen scale ) it doesn’t need to be exact. Just eyeball it and go light on the butter rather than heavy.
Then just microwave everything until the marshmallows puff way up, about 20 to 30 seconds. Stir until the marshmallows and butter form a mostly uniform goo at the bottom of your cup and then add your cereal and stir to coat.
If you like gooey rice krispies treats, you can eat it just like this, with a spoon.
OR scrape the cereal out onto a sheet of parchment paper and shape into a bar.
This is sticky work, so use a couple of butter knives to do the job or fold the edges of the parchment paper up to squeeze the cereal into a nice rectangle.
Then just let it sit until the marshmallows set (or for as long as you can stand it), maybe top with some festive sprinkles, and enjoy.
Rice Krispie Treat Recipe Notes
- This recipe will work for almost any kind of kiddie cereal. I highly recommend giving it a try with Fruit Loops.
- If you are craving a cereal bar but don’t usually keep cereal around the house, they sell single-serving containers of cereal at most grocery and convenience stores. You can get 2 to 3 bars out of them.
- Looking for more microwave desserts? Try 30-second Chocolate Sauce , Peanut Butter Sauce , and Nutella Sauce .
- This recipe scales easily and doubles or triples with no preparation changes needed.
Ingredients
Special Equipment
- ▢ Parchment paper optional
Rice Krispie Treat
- ▢ 1/3 cup mini marshmallows *
- ▢ 1/2 tablespoon butter
- ▢ 1/2 cup Rice Krispies cereal or any cereal you prefer
Instructions
- In an over-sized mug or microwave-safe bowl, combine marshmallows and butter. Microwave for 20 to 30 seconds, until marshmallows are puffed up and melty.
- Stir until marshmallows and butter are mixed. Add cereal and stir until completely coated.
- Enjoy warm out of the mug or scoop mixture out onto a piece of parchment paper. Shape cereal into a bar by folding up the edges of the paper or using two knives to squish the mixture into shape. Allow to set and enjoy.
Notes
Small-batch Snickerdoodles
Ingredients
Special Equipment
- Handheld electric mixer optional but helpful
Cinnamon Sugar
- 2 tablespoons ( 25g ) granulated sugar
- 2 teaspoons ground cinnamon
Small-batch Snickerdoodle Cookies
- 1/3 cup ( 76g ) salted butter softened
- 1/3 cup + 1 tablespoon ( 80g ) granulated sugar
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- 3/4 cup + 1 tablespoon ( 98g ) all-purpose flour measured by weight or using the spoon and sweep method*
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
Instructions
Cinnamon Sugar
- In a small bowl, combine sugar and cinnamon and stir until mixed. Set aside.
Small-batch Snickerdoodle Cookies
- Preheat your oven to 350°F and a line baking sheet with parchment paper or silicone baking mat.
- In a medium bowl, combine butter and sugar and beat until light and fluffy, 30 seconds to 1 minute.
- Add egg yolk and vanilla, and beat until well-combined.
- Add flour, baking soda, cream of tartar, and salt, and beat until dough comes together and begins to clump.
- Divide dough into 6 parts and roll into balls.
- Roll dough in cinnamon sugar and transfer to the prepared baking sheet, spaced well apart. Use the palm of your hand or the bottom of a glass to gently flatten each cookie to 1/2-inch thick, no thinner (for fluffier, softer cookies, skip this step).
- Bake for 9 to 12 minutes until the bottom edges of the cookies are just barely golden.
- Cool on the baking tray and enjoy!
