Small-Batch Snickerdoodles

Just The Right Amount.

Sometimes you just need fresh-baked cookies in your life. Like right now. When you’re on the road, a full two to three dozen are a bit much. I came up with this recipe on the road when I had a hankering for a couple of snickerdoodles in the middle of nowhere. The tiny batch fit perfectly in our tiny oven. You could even try these in your dutch oven if you’re feeling adventurous!

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PREP TIME
10 minutes

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COOK TIME
12 minutes

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YIELD
6 cookies

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Ingredients

• 1/4 cup butter (softened, not melted)

• 5 tbsp sugar

• 1 large egg white

• 1 tsp vanilla

• 1 cup flour

• 3/4 tsp cream of tartar

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1 tbsp sugar

• 1.5 tsp cinnamon

Directions

1. Preheat the oven to 350 degrees.

2. In a medium bowl add the butter and allow to soften. Add the sugar and mix well with a fork. Add the egg white and vanilla and whip with a fork for a couple of minutes.

3. Mix together the flour, cream of tartar, baking soda, and salt in s separate bowl. Add to the creamed butter and sugar and stir until combined.

4. In the now empty second bowl, mix together the additional sugar and cinnamon.

5. Roll a large walnut-sized piece of dough into a ball and roll in the cinnamon and sugar mixture until covered. Place the rolled dough on the cookie sheet and repeat with the remaining dough. This should make about 6 cookies total.

6. Bake for about 12-13 minutes. They will still be soft to the touch when straight from the oven, but they should have spread out and have cracks showing through the cinnamon/sugar coating. Remove the pan from the oven and allow to cool for several minutes before removing from the pan.

7. When cool enough to touch comfortably, remove the cookies from the pan to cool completely. Alternatively, you could just eat them all warm. There aren’t that many of them and no one is looking.