Description
These lighter small-batch snickerdoodle cookies make exactly six cookies, using Greek yogurt to reduce fat and sugar while maintaining that classic cinnamon-sugar crunch. Perfect for small households or spontaneous cravings.
Ingredients
Scale
- 2 tablespoons (28g) unsalted butter, softened
- 2 tablespoons (30g) plain Greek yogurt
- 3 tablespoons (36g) granulated sugar
- 1 tablespoon (12g) brown sugar, packed
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ cup + 1 tablespoon (75g) all-purpose flour
- ¼ teaspoon cream of tartar
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- For the cinnamon-sugar coating: 1 tablespoon (12g) granulated sugar and ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper or a silicone mat.
- In your medium bowl, cream together the softened butter, Greek yogurt, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Add the egg yolk and vanilla extract to the butter mixture. Stir until completely combined.
- In a separate small bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- In your small bowl, mix together the coating sugar and cinnamon until evenly combined.
- Using a 1-tablespoon cookie scoop or spoon, portion the dough into 6 equal balls. Roll each ball between your palms until smooth.
- Roll each dough ball in the cinnamon-sugar mixture, coating all sides generously. Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are set and lightly golden. The centers will look slightly puffy and underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
Do not skip the cream of tartar—it gives snickerdoodles their signature tangy flavor. Room temperature ingredients matter; let butter soften naturally. Watch baking time closely; cookies go from soft to overdone in about 60 seconds. Chill the dough for 15 minutes if your kitchen is warm. Do not press the cookies down before baking. These cookies taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 98
- Sugar: 8
- Sodium: 65
- Fat: 4.5
- Saturated Fat: 2.5
- Carbohydrates: 13
- Fiber: 0.5
- Protein: 2
Keywords: snickerdoodle cookies, small batch cookies, healthier cookies, Greek yogurt cookies, cinnamon sugar cookies, easy cookie recipe