ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Snickerdoodle Cookies

Cook time 15 mins
Prep time 15 mins
Chill time 5 mins
Yield

80 cookies

for cookie press

Ingredients

  • 1 cup butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 3 teaspoons cinnamon

How to Make It

  1. Preheat oven to 350F.

  2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.

  3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.

  4. Blend dry ingredients into butter mixture.

  5. Put directly into cookie press or if too soft, place in refrigerator for ~5 min.

  6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl and sprinkle onto cookies once on cookie sheet.

  7. Place cookie press onto ungreased cookie sheet and turn/squeeze handle to desirable size.

  8. Bake 10-15 min or until bottom edge begins to turn golden brown.

  9. Allow cookies to cook on baking sheet and then place on cooling rack to cook thoroughly before placing in bag/air tight container.

  10. (if placed in bag/container too soon then condensation will form and cause cookies to be soggy)