Snickerdoodles-My Way

Name: Snickerdoodles-My Way
Cook time: 5 min
Total time: 5 min
Yield: about 66 cookies
Ingredients: 3 3/4 c flour; 1/2 tsp baking soda; 1/2 tsp cream of tartar; 1/2 tsp cinnamon; 1 dash(es) salt; 1 c parkay stick margarine-do not use the cheap stuff; 2 c sugar; 2 eggs; 1/4 c milk; 1 tsp pure vanilla extract; 3 Tbsp sugar; 1 1/2 tsp cinnamon, ground

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By Roda Laser
@Roda

While my children were growing up, we made these cookies so many times that we had it down like an assembly line. LOL These are a very requested cookie and disappear faster than I can make them even though they are quick to make!

Rating:

★★★★★ 2 votes5

Comments:

1 Comment

Serves:

about 66 cookies

Cook:

5 Min

Ingredients

Add to Grocery List

3 3/4 c

flour
1/2 tsp

baking soda
1/2 tsp

cream of tartar
1/2 tsp

cinnamon
1 dash(es)

salt
1 c

parkay stick margarine-do not use the cheap stuff
2 c

sugar
2

eggs
1/4 c

milk
1 tsp

pure vanilla extract
3 Tbsp

sugar
1 1/2 tsp

cinnamon, ground

How to Make Snickerdoodles-My Way

Step-by-Step

Preheat oven to 375.
Spray cookie sheets with cooking spray.
Combine the 3 Tab sugar with the 1 1/2 teas. cinnamon.
Stir together flour, baking soda, cream of tartar, 1/2 teas. cinnamon, and a dash salt.
Beat Parkay for 30 seconds with fork; add 2 cups sugar and beat until fluffy.
Add eggs, milk, & vanilla; beat well.
Add dry ingredients to Parkay mixture; beating till well combined.
Form dough into 1-inch balls; roll balls in cinnamon/sugar mixture. Place on sprayed cookie sheets. NOTE: When forming into balls, do not handle the dough any more than necessary so cookies will be tender.
Bake 6 minutes or till very light golden--DO NOT OVER BAKE. Remove cookies from sheets and cool on cooling racks.
HINTS: Always use good quality stick margarine like Parkay. Never over bake or cookies will be hard. Cookies will look slightly doughy when taken out of oven, but they firm up while cooling. NEVER cool cookies on the cookie sheets.