Bake Time
8-10 minYield
About 3 dozenRating
/rating_off.png "1 Star")
Loading...| 2 cups ROGERS ALL PURPOSE FLOUR | |
| 2 tsp cream of tarter | |
| 1 tsp baking soda | |
| 1/4 tsp salt | |
| 1 cup butter, softened | |
| 1 1/2 cups sugar | |
| 2 eggs | |
| 1/4 cup sugar | |
| 1 1/2 tbsp ground cinnamon |
Also known as "Snickerdoodles", these crisp-chewy cookies are rolled in cinnamon sugar before baking. They make a delicious addition to t
| 1. | Preheat oven to 350 degrees F. Whisk together flour, cream of tarter, baking soda and salt; set aside. |
| 2. | With an electric mixer, beat butter and 1 1/2 cups sugar together until light and fluffy. Beat in eggs, one at a time. With mixer speed on low, add flour mixture, beating to combine. |
| 3. | In a shallow dish, combine 1/4 cup sugar and cinnamon. Form 1 inch balls (using about 1 tbsp of dough per cookie) and roll each in cinnamon sugar before placing on ungreased cookie sheets about 3 inches apart (these cookies spread significantly!). |
| 4. | Bake 8 to 10 minutes, until tops have crinkled and edges are set, but centres are still soft. Cool 3 minutes on baking sheet before transferring to wire racks to cool completely. |
| 5. | These cookies freeze wonderfully. |
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