Snickedoodle Cookies

The Recipe's Story

My good friend Kendra gifted me a jar of dry ingredients with directions to make cookies for Christmas one year. They were the best Snickerdoodles I have had. The only tweeking I did was to make the cookies smaller, add vanilla and I adapted the directions to one step as opposed to the multi steps required to make a dry ingredient gift. I liked these cookies beacuse they are soft in the middle, crispy on the outside and have a surgery spunge-like texture. These are a delicious treat and, for a dessert, not too high in calories.

Snickerdoodles

2 3/4 Cup flour
1/4 tsp. salt
1 tsp. baking soda

2 tsp. cream of tartar
1 1/2 Cup sugar
1 Cup butter or margarine, softened
2 eggs, slightly beaten

1/2 tsp. vanilla

1/4 Cup sugar
1 1/2 tsp. cinnamon

1. Preheat the over to 375 degrees. In a medium bowl mix together the flour, salt, baking soda and cream of tartar. set aside.

2. In a large mixing bowl, cream the butter and sugar until light. Add the eggs one at a time making sure each is fully incorporated. Add the vanilla. Mix until the batter is snooth.

3. Slowly mix the dry ingredietns into the wet until just combined.

4. Combine the sugar and cinnamon in a small bowl. Shape the dough into 1-inch balls and roll in the cinnamon-sugar blend.

4. Arrange on an ungreased cookie sheet and bake for 10-13 min or until light tan. Transfer to a wire rack to cool.

Servings: 36 cookies

Calories: 121 per cookie