Snickerdoodle Mini Cookies are a sugar-cookie type base that have been rolled in cinnamon sugar. This recipe makes bite-sized snickerdoodles that are cute and tiny, but full of big snickerdoodle flavor!Jump to Recipe
Mini Snickerdoodle Cookies Recipe
Mini Cookies are great for serving to kids, at parties, or for eating 5 cookies at once without feeling guilty 🙂 This is a tried-and-true snickerdoodle recipe, but formulated specifically for bite-sized cookies.
Ingredients for Bite Sized Cookies
- Salted Butter (softened) – You’re welcome to use all butter or all margarine for this recipe, if needed. I use both because butter gives the cookie a chewy texture and margarine gives the cookie a buttery, crisp edge.
- Margarine (softened)
- Granulated Sugar
- Light Corn Syrup – Corn syrup keeps your snickerdoodles extra chewy. However, you’ll be okay if you need to leave this out.
- Vanilla Extract
- Butter Extract – I absolutely love the flavor that butter extract adds to this recipe. But if needed, you can just use all vanilla extract.
- All Purpose Flour
- Baking Soda
- Salt – I always use this Real Salt for baking.
- Cinnamon Sugar – I use about 1/4 cup sugar to 1 tsp of cinnamon to make my cinnamon sugar mixture.
How to Make Snickerdoodle Mini Cookies
- Begin by preheating your oven to 350°F.
- Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
- In the bowl of a stand mixer, or with a handheld electric mixer, cream together the butter, margarine, and sugar until light in color and fluffy in texture.
- Scrape the sides of the bowl with a rubber spatula to include all ingredients, then add the egg, corn syrup, vanilla extract, and butter extract. Continue to mix until well combined.
- Add the flour, baking soda, and salt, then mix until a soft dough forms.
- Use clean hands to break the dough into small, approximately 2 tsp size portions, and roll each portion in a ball.
- Roll and press each cookie dough ball into your cinnamon sugar mixture to fully coat the ball, then place evenly on your prepared baking sheet.
- Bake in preheated oven for 5-7 minutes or until the cookies have flattened and no longer look wet and glossy on top.
- Allow your mini cookies to cool directly on the cookie sheet.
- Store your snickerdoodles in an airtight container at room temperature for 3 days, or in the freezer for up to 3 months.
How to make cinnamon sugar:
Cinnamon sugar is just a simple mixture of granulated sugar and ground cinnamon. You can store cinnamon sugar in an airtight container to use for months to come, so sometimes it’s easier to just make lot and then use what you need when you need it.
For a larger batch of cinnamon sugar, combine 1 cup of granulated sugar to 1 tbsp of cinnamon. Of course, you can always change up the ratio of sugar to cinnamon based on your preference.
Why do my snickerdoodles come out hard?
If your snickerdoodles are hard, this usually means they were over-baked. Remember, cookies continue to bake on the pan after removing from the oven, so it’s important to pull them out before they begin to turn brown.
Recipes Similar to Snickerdoodle Mini Cookies
- 1/2 cup salted butter softened
- 1/2 cup margarine softened
- 1 1/4 cup granulated sugar
- 1 egg
- 2 tbsp corn syrup
- 1 tsp vanilla extract
- 1/2 tsp butter extract
- 2 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup cinnamon sugar
- Preheat the oven to 350°F.
- Cream together the butter, margarine and granulated sugar until light in color and fluffy in texture.
- Scrape the sides of the bowl and add in the egg, corn syrup, vanilla extract and butter extract. Mix until well combined.
- Add the flour, baking soda and salt. Mix until a soft dough forms.
- Break the dough into small portions, eyeballing approx 2 tsp for each portion.
- Roll into a ball and then roll and press the cinnamon and sugar mixture onto the cookie dough.
- Repeat with remaining dough.
- Bake at 350° F for 5-7 minutes, or until the cookies have flattened and no longer look wet and glossy on the top.
- Allow the cookies to cool on the cookie sheet.
- Store in an airtight container for up to 3 days at room temperature or in the freezer for up to 3 months.