Mini Snickerdoodle Cookies
Mini Snickerdoodle Cookies are a tiny version of the classic cookie. They have all the spice, tang, and chewiness of the original--but mini-sized! They are quick to make with a small cookie scoop and look adorable on holiday cookie platters. Perfect for snacking too!
Ingredients
Cinnamon Sugar Coating
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Snickerdoodle Cookies
- 4 tablespoons unsalted butter, softened 2 ounces
- 4 tablespoons vegetable shortening (i.e. Crisco; I used Crisco Shortening Sticks)
- ¾ cup granulated sugar 5.25 ounces
- 1 large egg, room temperature
- ¼ teaspoon vanilla extract
- 1 ⅓ cup all-purpose flour 6.7 ounces
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
Cinnamon Sugar Coating
- Mix together the sugar and ground cinnamon for the cinnamon sugar coating together in a shallow bowl. Set aside.
Mini Snickerdoodle Cookies
- Using a medium bowl and a hand mixer with the beater attachments, cream together the softened butter, vegetable shortening, and sugar until light and fluffy (about 1-2 minutes).
- Add the egg and the vanilla extract. Beat until combined, but don't overmix.
- Add the flour, cream of tartar, baking soda, and salt. Mix together with the hand mixer until the dough is just combined. Use a spatula to scrape down the bowl as needed.
- Chill dough for at least 30 minutes or until easy to scoop (usually takes about 1 hour). You can also chill the dough as needed until ready to bake up to 24 hours.
- Preheat oven to 350°F and line two cookie sheets with parchment paper.
- Scoop cookies with a 1.5 teaspoon scoop (or use a small measuring spoon). Roll the scoops in the cinnamon sugar mixture to coat completely and place cookies at least 1.5" apart on the baking sheet.
- Bake cookies for about 9 minutes until they have puffed and are lightly crackled throughout the tops. Allow to cool before digging in. Cookies will flatten as they cool.Tip: If you aren't sure, it's best to slightly undercook the cookies so they will still be chewy when they cool. Overcooked cookies will cool to be crunchy.
Notes
Can I Use All Butter? Yes. If you'd prefer to skip the vegetable shortening (or don't have any on hand), you may use all-butter in place of the shortening.
How Small Are the Cookies? The cookies measure about 1.5" in diameter. This may differ a bit depending on how long you chill your dough and the scoop size that you use.
Nutrition Facts
Mini Snickerdoodle Cookies
Amount per Serving
Calories
34
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
4
mg
1
%
Sodium
19
mg
1
%
Potassium
12
mg
0
%
Carbohydrates
5
g
2
%
Fiber
0.1
g
0
%
Sugar
3
g
3
%
Protein
0.4
g
1
%
Vitamin A
25
IU
1
%
Vitamin C
0.002
mg
0
%
Calcium
2
mg
0
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.