Desserts,  Recipes


These snickerdoodles weren’t the best I’ve ever had, but they were pretty tasty! They were a big hit at Dino’s office, too.


Better Homes and Gardens New Cookbook

½ cup butter, softened
1 cup sugar
¼ teaspoon baking soda
¼ teaspoon cream of tartar
1 egg
½ teaspoon vanilla
1 ½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon

1. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough about 1 hour or until easy to handle.

2. Combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375° oven for 10 to 11 minutes or until edges are golden. Transfer to a wire rack and let cool.

Nutritional notes:
Nutrition facts per cookie: 69 cal, 3 g total fat (2 g sat. fat), 13 mg chol., 38 mg sodium, 10 g carbo., 0 g fiber, 1 g pro.
Daily Values: 2% vit. A, 2% iron
Exchanger 1/2 Other Carbo., 1/2 Fat

MacGourmet Rating: 4 Stars

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