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Snickerdoodles Too

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2010 Snickerdoodles Too Photo (c) by Carroll Pellegrinelli

Snickerdoodles Too

2010 Snickerdoodles Too Photo (c) by Carroll Pellegrinelli
This recipe has become a family-favorite. It's made with butter and has more cinnamon in it. These Snickerdoodles have also become the cookies I make for kid functions. With all of the allergies these days, these Snickerdoodles seem to be the safest. There's no nuts or chocolate in them; just lots of lovely cinnamon.

Prep Time: 25 minutes

Cook Time: 8 minutes

Total Time: 33 minutes

Yield: Makes 3 Dozen Cookies

Ingredients:

  • 1 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed brown sugar
  • 2 eggs
  • 2-3/4 cup flour
  • 2 teaspoons cream of tarter
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • Cinnamon-Sugar Mixture

Preparation:

Preheat oven to 400 degrees. Lightly grease your cookie sheet. In a large bowl, cream butter and sugar. Add eggs, one at a time. In a small bowl, combine flour, cream of tarter, soda, salt and cinnamon using a wire whisk. Gradually add flour mixture to butter mixture until completely combined. Roll about 2 tablespoons of dough into balls. Dip into cinnamon sugar mixture. Bake two inched apart for 8 to 10 minutes. Makes about 3 dozen Snickerdoodles.
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