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Fall Snickerdoodle Cookies
Fall Snickerdoodle Cookies
Written by: Casey Hill
The fall season is soon coming to an end but not before you make these festive snickerdoodle cookies.
Ingredients:
Ingredients:
Cookie:
3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 and ½ teaspoons ground cinnamon
½ teaspoons salt
1 cup unsalted butter
1 and ⅓ cups granulated sugar
1 egg and + 1 egg yolk
2 teaspoons vanilla extract
Topping:
⅓ cup granulated sugar
1 teaspoon ground cinnamon
OPTIONAL: Pillsbury cookies
Steps:
Steps:
Grease large or set baking paper on a large baking pan. Preheat the oven to 350°f.
To make the topping mix sugar and cinnamon in a small bowl. Set aside.
In a large bowl whisk flour, cream of tartar, baking soda, cinnamon, and salt.
In a large bowl, beat sugar and butter together until creamy. Once combined add eggs and vanilla. Beat until combined.
Slowly add in the dry ingredients, mixing well. Once a thick dough is formed, roll into medium size balls.
Roll balls in topping and set of greased pan. (Make sure cookies are spaced generously)
OPTIONAL: Place Pillsbury cookies on top.
Place in the oven and bake for 10-12 minutes, until golden brown.
Let cookies cool on a baking sheet for at least ten minutes before eating.
Enjoy fresh or place in an airtight container in the fridge for up to 48 hours.
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