Snickerdoodle cookies

Name: Snickerdoodle cookies Recipe
Yield: 36
Ingredients: 48.0 tsp Dairy Isle Butter; 72.0 tsp white sugar lantic brand; 2.5 cup Robin Hood Flour; 2.0 each egg large white; 2.0 tsp Cream Of Tartar; 1.0 tsp Baking Soda; 0.25 tsp Salt; 3.0 tsp white sugar lantic brand; 3.0 tsp Cinnamon ground

Number of Servings: 36

Ingredients

48.0 tsp Dairy Isle Butter72.0 tsp white sugar lantic brand2.5 cup Robin Hood Flour2.0 each egg, large white2.0 tsp Cream Of Tartar1.0 tsp Baking Soda0.25 tsp Salt3.0 tsp white sugar lantic brand3.0 tsp Cinnamon, ground

Directions

Oven to 350 degrees. Cream butter with 1 1/2 cup sugar. Add eggs, one at a time beating well after each addition. In a separate bowl combine flour, cream of tartar, soda and salt. Add the dry mixture to the wet mixture into additions. Next well until no dry flour remains. Roll into 1-inch balls that are approximately 30 to 35 each. In a small bowl combine the remaining sugar and cinnamon. Roll each ball in the cinnamon mixture and place on a parchment paper-lined cookie sheet. Bake 12 minutes. Let stand on cookie sheet for 5 minutes before I removing to wire racks to cool.

Serving Size: Makes 36 cookies

Number of Servings: 36.0

Recipe submitted by SparkPeople user ALITTLETLC1.

Servings Per Recipe: 36

Nutritional Info Amount Per Serving

Calories: 113.3
Total Fat: 5.7 g
Cholesterol: 10.8 mg
Sodium: 98.2 mg
Total Carbs: 14.8 g
Dietary Fiber: 0.4 g
Protein: 1.5 g

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