Good Ol’ Fashioned Snickerdoodle Cookies

This is the best recipe to whip up on the spur of the moment using ingredients right out of the pantry.

Have you ever had a craving for something sweet and there’s just nothing in the kitchen that sounds good to eat?

These cookies are the perfect solution when this happens.

They are easy to make and amazingly delicious dipped milk too.

Some like their Snickerdoodles baked on the brown side while others like them more on the light side.

The recipe makes just a bit more than 4 dozen.

Let’s check out the ingredients.

Flour, egg, butter, baking soda, baking soda, salt, cream of tarter, cinnamon and sugar.

Here’s how to make it.

Preheat oven to 350 degrees F.

For the Cookie Dough:  Cream the butter, sugar and eggs.

Beat until light and fluffy.

Add the dry ingredients listed in the “cookie dough” section above and mix together.

Roll dough into balls (a size that is a bit bigger than a quarter) and set them on a plate.

For the Sugar Cinnamon Mixture:

Mix together the sugar and cinnamon.

Roll each cookie dough ball in the sugar-cinnamon mixture.

Put the balls of dough on an ungreased cookie sheet.

Bake in a preheated oven for approximately 15 minutes.

Cool on a rack.

Enjoy with breakfast, lunch or dinner.

Good Ol’ Fashioned Snickerdoodle Cookies

Yield: Makes about 4 dozen

Ingredients:

For the Cookie Dough:
1 cup butter (2 cubes)
1 ½ cups sugar
2 eggs
2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt

For the Sugar-Cinnamon Mixture:
2 tablespoons sugar
1 teaspoon cinnamon

Directions:

Preheat oven to 350 degrees F.

For the Cookie Dough: Cream the butter, sugar and eggs. Add the dry ingredients listed in the “cookie dough” section and mix together. Roll dough into balls (a size that is a bit bigger than a quarter) and set on a plate.

For the Sugar and Cinnamon Mixture: Mix together the sugar and cinnamon. Roll each cookie dough ball in the sugar-cinnamon mixture. Set the dough balls on an ungreased cookie sheet.

Bake for approximately 15 minutes. Let cool on a rack.

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