Nutty Snickerdoodles Small Batch
Satisfy your sweet tooth with these Nutty Snickerdoodles, a small-batch twist on the classic cookie that's perfect for intimate gatherings or solo indulgence. With just a touch of finely chopped pecans or walnuts, these cookies deliver a delightful, nutty crunch amidst their soft, buttery centers. Rolled in a fragrant cinnamon-sugar coating, each bite is bursting with warm spice and cozy flavor. Perfectly portioned for eight servings, this quick and easy recipe takes only 25 minutes from start to finish, making it an ideal choice for when you crave homemade cookies without the commitment of a full batch. Whether enjoyed straight from the oven or paired with a cold glass of milk, these Nutty Snickerdoodles will leave your taste buds begging for more.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter, softened
- 6 tablespoons granulated sugar
- 2 tablespoons brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 0.75 cup all-purpose flour
- 0.25 teaspoon baking soda
- 0.25 teaspoon cream of tartar
- 0.125 teaspoon salt
- 2 tablespoons finely chopped pecans or walnuts
- 1 teaspoon ground cinnamon
- 2 tablespoons additional granulated sugar (for rolling)
- 1 teaspoon additional ground cinnamon (for rolling)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and creamy.
Add the egg yolk and vanilla extract, then mix until fully incorporated.
In another bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until combined. Fold in the chopped nuts for a nutty crunch.
In a small bowl, combine the additional granulated sugar and ground cinnamon for rolling.
Scoop out about 1 tablespoon of dough and roll it into a ball. Then roll the ball in the cinnamon-sugar mixture until fully coated.
Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart as they will spread slightly during baking.
Bake for 9-11 minutes, or until the edges are set and slightly golden but the centers remain soft. Do not overbake.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely and enjoy!
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 201.1 g | 73% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 126.0 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 132 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 374 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
