Single Serving Snickerdoodle Cookie

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This single serving snickerdoodle cookie does not use cream of tartar–so it’s easy to make when you have a craving for this cinnamon-sugar treat! Now you can have a bakery-size chewy snickerdoodle cookie whenever you want with this easy recipe. Next up: Try my Cranberry-Lemon White Chocolate Single Serve Cookie!

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I love figuring out fun new cookie recipes for this website, but some of my favorites might be these single cookies! I think the trend of Crumbl and similar bakeries has made it obvious that there are plenty of people who would like to eat one single delicious cookie and then move on. The typical recipes that make 24 cookies or more just aren’t always necessary.

My Single Chocolate Chip Cookie and Frosted Sugar Cookie are two of my original recipes and I’ve since added classics like Oatmeal Raisin, Peanut Butter, and even S’mores. They are quick to make and provide the perfect dessert for one (or maybe two!).

Baking Powder versus Baking Soda + Cream of Tartar

Snickerdoodles are characterized by the use of cream of tartar. It’s one of those ingredients that seems to always requires a trip to the grocery store–regardless of how many times you have previously purchased it! Who knows where those tiny jars go?

At any rate, when I set off to develop a perfect bakery-sized single snickerdoodle cookie I ideally wanted to skip the combo of baking soda and cream of tartar and just use baking powder. Would this be committing baking treason?

Well, surprisingly, perhaps not.

I was recently reading my BraveTart baking book (written by the incredible pastry chef, Stella Parks) and was surprised to learn that a lot of the original recipes for snickerdoodles called for baking powder–a newer ingredient on the vintage scene.

She notes that Cleveland Baking Powder was using the recipe in advertisements for their product in the 1890s. But, advertisements or no, baking powder wasn’t yet a kitchen staple. So, home cooks diy-ed their own mixture of baking soda and cream of tartar in order to bake these tasty cookies.

So, many of the original recipes didn’t have cream of tartar at all. In fact, it (along with baking soda) was added to substitute the baking powder that was used in the circulating recipes. So interesting!

The combo of baking soda and cream of tartar do give a stronger tang/sour flavor, but I think you can still have a pretty darn good snickerdoodle even with baking powder.

I decided to use baking powder since I’m trying to keep these recipes simple when I can. For a single serving cookie I ideally don’t want anyone grocery shopping for an ingredient that doesn’t get used all that often!

So I felt pretty good about opting to use baking powder in this recipe. Each cookie I tested was quickly devoured by family members who smelled the intoxicating cinnamon-sugar scent wafting through our house.

I also kept things simple through using just butter, rather than a mixture of butter and shortening. For my single serving cookie recipes, my goal is usually to keep things simple so the cookies can be baked up quickly to fulfill a craving!

What You Will Love About This Recipe!

• It makes just one perfect snickerdoodle!
• No cream of tartar required.
• Bakes in 15 minutes or less!

How to Make a Single Serving Snickerdoodle

Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!

Single serving cookies are so easy to make! Here’s a quick overview of what you will do.

• Prep: Preheat oven to 350℉ and line a small baking sheet with parchment paper.
• Cream: Use a small bowl and fork to mash together the butter and sugar until totally combined.
• Add egg: Add the egg. Note: whisk one egg until the yolk and white are combined and then measure the amount required from the whisked egg.
• Dry ingredients: Add the flour, baking powder, and salt. If the dough is too sticky to handle, add a few more teaspoons of flour.
• Cinnamon sugar: Roll dough into a ball and roll in a mix of 1 tablespoon sugar and ¾ teaspoon cinnamon.
• Bake: Bake at 350℉ for 13-15 minutes until the cookie has spread, puffed, and developed a tiny bit of golden brown on the edges.

How to Store or Make Ahead

Store the cookie in an airtight container at room temperature for up to 2 days for best texture/chewiness. Freeze cookie for up to 1-2 months.

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