Snickerdoodles
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
24 cookies
ingredients
- 1 cup butter
- 1 1⁄2 cups sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 3⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons cream of tartar
- 3 tablespoons sugar
- 3 teaspoons cinnamon
directions
- Preheat oven to 350 degrees.
- Cream together butter, sugar, vanilla and eggs.
- In a separate bowl, sift together all dry ingredients except *cinnamon-sugar mixture.
- A little at a time, add the sifted ingredients to the creamed butter/sugar/eggs, mixing gently to fully incorporate each addition before adding more.
- Chill dough in refrigerator until firm enough to roll into balls (check after about 15 minutes).
- Form about a tablespoon of dough into a round ball for each cookie.
- Roll each ball in the *cinnamon-sugar mixture, ensuring that entire surface is coated.
- Place on an ungreased cookie sheet, spacing about 2 inches apart to allow for spreading.
- NOTE: After filling each cookie sheet, put the unused dough back into the refrigerator so that it stays chilled enough to handle easily for the next batch.
- Bake cookies for 8-10 minutes.
- Let cookies cool a few minutes on the baking pan, and then transfer to wire racks to cool completely before packing into cookie tins.
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RECIPE SUBMITTED BY
Roqxie
212
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