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Light Small-Batch Snickerdoodle Cookies: Easy, Perfect Recipe

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These light small-batch snickerdoodle cookies are everything you love about the classic—soft centers, crisp edges, and that signature cinnamon-sugar coating—but made lighter with Greek yogurt. Perfect for a quiet craving, this recipe makes exactly six cookies in about 25 minutes.

Ingredients

Scale
  • 2 tablespoons (28g) unsalted butter, softened
  • 2 tablespoons (30g) plain Greek yogurt (full-fat or 2%)
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup + 2 tablespoons (75g) all-purpose flour, spooned and leveled
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ⅛ teaspoon fine sea salt
  • For the coating: 2 tablespoons (25g) granulated sugar
  • For the coating: 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium mixing bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down sides halfway through.
  3. Beat in egg yolk and vanilla extract until just combined. Add Greek yogurt and mix until smooth. The mixture may look slightly curdled; this is normal.
  4. In a separate small bowl, whisk together flour, cream of tartar, baking soda, and salt until evenly combined.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.
  6. Cover bowl and refrigerate dough for at least 20 minutes.
  7. In a small bowl, mix together 2 tablespoons granulated sugar and 1 teaspoon cinnamon for the coating.
  8. Using a cookie scoop or tablespoon, divide dough into 6 equal portions. Roll each into a smooth ball, then roll in cinnamon-sugar mixture until fully coated. Place on prepared baking sheet, spacing 2 inches apart.
  9. Bake for 9-11 minutes, until edges are set and lightly golden. Centers will still look soft and puffy.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not skip the cream of tartar—it gives snickerdoodles their signature tang. Chill the dough for at least 20 minutes to prevent spreading. For softer cookies, bake 9 minutes; for crisper edges, bake 11. Store in an airtight container at room temperature for up to 3 days with a slice of bread to keep them soft. Freeze baked cookies for up to 2 months or freeze dough balls for fresh cookies anytime.

Nutrition

Keywords: snickerdoodle, small batch, light cookies, cinnamon sugar, easy cookie recipe, Greek yogurt cookies

Find it online: https://evadinnerideas.com/light-small-batch-snickerdoodle-cookies-easy-perfect-recipe/