Snickerdoodle Cookies

Ingredients · for 60 (scales to your household)

• 4 cups Flour not counted
• 1/2 teaspoon Baking soda not counted
• 1/2 teaspoon Cream of tartar not counted
• 1 cup Butter not counted
• 2 cups Sugar not counted
• 2 Eggs not counted
• 1/4 cup Milk not counted
• 1 teaspoon Vanilla not counted
• 3 Tablespoon Sugar not counted
• 1 teaspoon Cinnamon not counted

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat oven to 375 ℉.
2. In a large bowl, sift together the flour, baking soda and cream of tartar. Set aside.
3. In a separate bowl, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla. Mix well. Add the wet ingredients in with the dry ingredients and mix until everything is incorporated.
4. In another small bowl, mix together cinnamon and sugar for the topping.
5. Form the dough into 1 inch balls and roll in the cinnamon/sugar mixture. Place dough balls on a baking sheet covered with parchment paper or lightly sprayed with non stick cooking spray.
6. Use the bottom of a glass and slightly flatten cookies.
7. Sprinkle the tops of the cookies with additional cinnamon/sugar mixture, then bake for 7-8 minutes. Do not over bake cookies.
8. Remove from oven and let cool on the cookie sheet for 1-2 minutes, then move to a wire rack to cool.

Per serving