This is a quick cookie recipe and you are likely to have all the ingredients on hand. Snickerdoodles are great for bake sales, packing in lunches or just warming up the kitchen on chilly afternoons.
1 cup of soft butter
1 ½ cups sugar
2 eggs
2 ½ cups flour
2 teaspoons cream of tartar
1 teaspoon soda
¾ teaspoons salt
½ teaspoons butter flavoring
2 tablespoons sugar
2 teaspoons cinnamon
- Beat together the butter, sugar and eggs. In a separate bowl mix together the flour, cream of tartar, salt, soda and butter flavoring. Add the egg mixture all at once to the flour mixture. Stir until everything is moist.
- Using a teaspoon scoop out a small amount of the dough and roll it into a ball about the diameter of a quarter. If the dough is too soft you can put it in the refrigerator for an hour or so to stiffen it up.
- Roll the balls into a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place the coated balls two inches apart on a cookie sheet. Then, press the balls with the bottom of a clean glass until they are about a ½ inch thick.
- Bake at 375 degrees for 8 to 10 minutes or until lightly brown and soft. These cookies puff up at first and then fall and get the wonderful wrinkly texture as the cool.
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