Single Serving Snickerdoodle Cookie

A large snickerdoodle cookie on a rustic plate.

5 from 2 votes

Single Serving Snickerdoodle Cookie

This is the perfect Single Serving Snickerdoodle Cookie recipe! It's a soft chewy cookie rolled in a cinnamon sugar mixture that is absolutely the best. No cream of tartar needed (read the blog post to learn why!). Enjoy!

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: American

Keyword: single serving snickerdoodle, snickdoodle cookies, snickerdoodle cookie for one

Servings: cookie

Calories: 525kcal

Ingredients

2 tablespoons unsalted butter
3 tablespoons granulated sugar
1 tablespoon whisked egg (whisk an egg completely and then measure from the whisked egg)
6 tablespoons all-purpose flour
1/8 teaspoon baking powder
pinch of salt
ground cinnamon for rolling
additional sugar for rolling

Instructions

Preheat oven to 350℉ and line a small baking sheet with parchment paper.
Use a fork to mash together the butter and sugar in a small bowl. If the butter is too cold, allow it to sit at room temperature for 10-15 minutes.
Mash in the egg.
Add the flour, baking powder, and salt. Mix to combine. If the dough is too sticky to handle, add a few more teaspoons of flour. Roll dough into a ball and roll it in a mix of 1 tablespoon sugar and ¾ teaspoon cinnamon.
Discard remaining sugar and cinnamon.
Bake at 350℉ for 13-15 minutes until the cookie has spread, puffed, and developed a tiny bit of golden brown on the edges. Don't overbake.

Notes

Whisked Egg: Whisk 1 egg in a small bowl and measure 1 tablespoon from that. Reserve the rest of the egg in the fridge for more single-serving cookie recipes or scrambled eggs later.

Salted versus Unsalted Butter: If you only have salted butter, go ahead and use that and omit the salt. Just remember that when using salted butter you can't control the salt content.

Don't add too much flour: To measure correctly gently whisk your container of flour and then spoon it softly into your measuring spoon. Scrape excess away with the flat edge of a butter knife.

Nutrition