Individual Snickerdoodles

Individual Snickerdoodles |

Sometimes cooking for two can be a challenge. It seems like when I half a recipe it still makes more than what Samuel and I can eat without getting burnt out. Cooking for two gets more challenging when baking. Samuel doesn’t love sweets as much as I do. So, the majority of the time I will eat double the baked goods I make, or I will share them with friends. It would sure be nice to have a single serving, individual sized dessert that is easy to make and low calorie. Oh wait! Enter the individual snickerdoodle cookie.

Honestly, I’ve never made a snickerdoodle before. To me, they always seemed like glorified sugar cookies coated with cinnamon sugar instead of frosting. I’m usually in frosting’s corner when it comes to desserts. So, I never really bothered to make them before now. As I said, desserts are hard to make in my house. I typically eat most of them, and sometimes that’s hard to do. I wanted to make a dessert which was single serving and individual size so it wouldn’t go to waste. I made two of these snickerdoodles so Samuel could try one. And shoot, these are good. They are large, thick, soft, and have a nice little crust on the outside from the cinnamon sugar coating. Did I mention these were easy to make? Oh and did I tell you they were low calorie?

Individual Snickerdoodles |

The dough comes together super quick for this recipe. In a small bowl, combine cinnamon and sugar. This will be what you roll your snickerdoodles in to create a little, sweet crust on the outside of the cookie. In a separate bowl, stir together flour, baking powder, salt, Splenda granulated, and cinnamon. Add in the vanilla, milk, and applesauce. Stir until the dough comes together and everything is well incorporated. Since I made double the recipe, your dough ball will look smaller than mine if you make a single serving.

Individual Snickerdoodles |

Using your hands, roll your dough into a ball (or two if you are doubling the recipe). Then roll the ball into the cinnamon and sugar mixture. Make sure the ball is fully coated. Place on a baking sheet which either has parchment paper or a silpat on it. Press the ball down so it is a flat circle. You want to stay within the range of 1/4 inch to 1/2 inch thick. Bake the cookie(s) for 11-15 minutes. They will puff up in size while they are baking. They should feel firm and be slightly golden brown.

Individual Snickerdoodles |

These snickerdoodles are large and in charge. They bake up quite large, so keep that in mind. I pressed my cookies down to about 1/2 inch. Next time I will try to go a little thinner because of how big they puffed up to be. It definitely wasn’t a bad thing, I just want to experiment. The flavors of the cookie are wonderful. They aren’t overly sweet, and the cinnamon sugar coating offers a nice textural crunch to the cookie. These are so soft on the inside. I love that I can make one of these whenever I feel like it, and I don’t have to worry about making a whole batch of them. The recipe also doubles very nicely, so I can make more if I need to. It isn’t too often you can get a giant cookie for under 150 calories. If you are looking for a sweet treat for yourself or a couple other people, give these a try. 

Individual Snickerdoodles
Total calories: 136
Servings: 1 large cookie (I doubled the recipe and made 2)


  • 1 tsp granulated sugar
  • 4 tbsp Splenda granulated
  • ¼ tsp cinnamon, divided
  • 4 ½ tbsp all-purpose flour
  • ½ tsp baking powder
  • Pinch of salt
  • ¼ tsp vanilla extract
  • 1 tsp unsweetened applesauce
  • 1 tbsp 1% milk (any kind will work)


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
  2. In a small bowl, stir together flour, baking powder, salt, Splenda granulated, and 1/8 tsp cinnamon. Add vanilla, applesauce, and milk. Stir until the ingredients come together and everything is well combined.
  3. In a separate bowl, stir granulated sugar and 1/8 tsp cinnamon together.
  4. Roll the dough into a ball, and coat it well with the cinnamon sugar mixture.
  5. Place the ball on the cookie sheet and press down so it is flatter circle but still about ¼ inch to ½ inch thick. Bake for about 11-15 minutes. It should be firm and golden.

Helpful tips:
The dough may seem dry when you add in the wet ingredients, but don’t worry. The cookie bakes up moist, and it is not dry at all. I mixed with my hands to incorporate everything together. You can make smaller cookies with this recipe as well. You may need to adjust the cinnamon sugar coating.

Ingredient substitutions:
2 tbsp sugar for 1 tsp sugar and 1 tbsp + 2tsp Splenda granulated
1 tsp melted butter for 1 tsp unsweetened applesauce

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