Snickerdoodles, stuffed or not
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.
- 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
- 1/4 cup sugar
- 1 1/2 tablespoons Tastic sweet*
Preheat oven to 350 degrees.
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.
Stir in flour, cream of tartar, baking soda, and salt, just until combined.
In a small bowl, stir together sugar and Tastic.
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
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