…also known as “Snickerdoodles”, these crisp-chewy cookies are rolled in cinnamon sugar before baking. They make a delicious addition to the holiday cookie plate.
Recipe and photo by Jennifer Hill.
Ingredients:
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
Directions:
Preheat oven to 350 degrees F. Whisk together flour, cream of tarter, baking soda and salt; set aside.
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.
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!).
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.
These cookies freeze wonderfully.
YIELD: About 3 dozen cookies.
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