SNICKERDOODLES, STUFFED OR NOT
Major Key:
To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle.
INGREDIENTS
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla paste
- 2 3/4 cup flour
- 1 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 12 Oreos, optional
Cinnamon-Sugar Mixture:
- 1/4 cup sugar
- 1 1/2 tablespoons Tastic sweet*
DIRECTIONS
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Preheat oven to 350 degrees.
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In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
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Stir in flour, cream of tartar, baking soda, and salt, just until combined.
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In a small bowl, stir together sugar and Tastic.
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If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. (If stuffing with Oreos, break an Oreo in half and wrap snickerdoodle dough around it and re-roll into a ball) Drop into the Tastic-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.
*Tastic Spice is available HERE
Do me a favor? If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are. I repost my favorite ones