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Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett Photo by: Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Snickerdoodles

Lyda Jones Burnette, our Test Kitchen director, borrows this recipe from one of her favorite spice stores—Penzeys.

Southern Living DECEMBER 2010

  • Yield: Makes 4 1/2 dozen
  • Total:1 Hour, 28 Minutes

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 3 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 3 tablespoons sugar
  • 1 1/2 tablespoons ground cinnamon

Preparation

1. Preheat oven to 375°. Beat butter at medium speed with an electric mixer until creamy. Gradually add 2 cups sugar, beating well. Add eggs, milk, and vanilla, beating well.

2. Combine flour, baking powder, and 2 tsp. cinnamon; gradually add to butter mixture, beating at low speed just until blended. (If desired, store dough in an airtight container in refrigerator up to 1 week.)

3. Combine 3 Tbsp. sugar and 1 1/2 Tbsp. cinnamon in a small bowl. Roll dough into 1 1/4-inch balls, and roll in sugar mixture. Place on ungreased baking sheets, and flatten slightly.

4. Bake at 375° for 11 to 13 minutes or until lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely (about 30 minutes).

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Snickerdoodles recipe

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