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Snickerdoodles, Stuffed or Not

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

  1. Preheat oven to 350 degrees.

  2. 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. 

  3. Stir in flour, cream of tartar, baking soda, and salt, just until combined. 

  4. In a small bowl, stir together sugar and Tastic.

  5. 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 😊

     

     


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