Sunday, August 16, 2009


Makes: 3 1/2 - 4 dozen

1 1/2 c. sugar
1 c. butter, softened
2 eggs
2 3/4 c. flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
1/4 c. sugar
1 T. cinnamon

In a large bowl, beat 1 1/2 cups sugar, butter and eggs with an electric mixer on medium speed until well mixed. Stir in flour, cream of tartar, baking soda and salt until mixed. In a small bowl, mix 1/4 cup sugar and cinnamon. Shape dough into 1 1/4-inch balls. Roll each ball in the cinnamon-sugar mixture. Place 2-inches apart on ungreased cookie sheet. Bake at 400 degrees for 8-10 minutes or until set. Immediately remove cookies from cookie sheet to cooling rack.

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Tips: These snickerdoodle cookies were so yummy! My daughter helped me make them and it was nice because she could take the balls and roll them in the cinnamon-sugar mixture all by herself. Since we live at 5,300 feet in altitude, I often have to change baking recipes. For these cookies I used 1 1/3 cups of sugar and 2 tablespoons less butter. The cookies were the right texture but still flattened out a bit more than I would have liked. The next time I bake these I will also add 1-2 extra tablespoons of flour. I made things easier for myself by using my KitchenAid Stand Mixer and my cookie scoop to make sure the balls were the right size.

Recipe from Betty Crocker Cookies & Bars Magazine


Melissa said...

My daughter had these at a friend's house and now keeps bugging me to make these cookies. I now just have to remember to make them.

Artist Victoria O'Neill said...

my favorite kind of cookies so can't wait to try this recipe. thank you so much!

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