Snickerdoodle 2

Another winning recipe from Pillsbury’s Complete Book of Baking. This cookie with the whimsical name is a vanilla-butter confection rolled in cinnamon sugar. Chewy, with a little bit of crunch, the Snickerdoodle is a delightful change of pace and they are quick and easy to prepare. This recipe makes 3 dozen 3 inch cookies.


1 1/2 cups sugar
1/2 cup (1stick) butter, softened
1 teaspoon vanilla
2 eggs
2 3/4 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Preheat your oven to 400 degrees.

In a large mixing bowl, beat 1 1/2 cups sugar with butter until light and fluffy. Add vanilla and eggs and beat until combined.

Add flour, cream of tartar, baking soda and salt and blend until well mixed.

In a small bowl, mix 2 tablespoons sugar with cinnamon.

Shape dough into 1 1/2 inch balls and roll them into the cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet, lined with parchment paper or a silpat.

Bake for 10 minutes. Move from cookie sheets to wire rack to cool.



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