• 1 cup butter (2 sticks), softened
  • 1 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 2 egg
  • 1 teaspoon vanilla
  • 3 cups flour, sifted
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • ROLLED TOPPING
  • For traditional cinnamon sugar topping, combine 2 tbsp sugar for every 1 tsp cinnamon
  • Colored sprinkles
  • Colored Sugar
  • White chocolate M&Ms
  • Crushed Oreos
  • Crushed Pretzels
  • Chopped nuts

Snickerdoodles represent simple goodness. They are just the right amount of sweetness and cinnamon with a soft and chewy center. Of course, I’m always trying to think of ways to make a recipe unique or more creative. So I got out all of my sprinkles and whipped up a the most colorful batch of snickerdoodles I’ve ever seen.

The recipe I used is apparently Mrs. Field’s original snickerdoodle recipe. I can’t exactly confirm that, but I can tell you that they were amazingly addicting. I’ve actually doubled the original recipe because I honestly feel one batch is not enough to go around. You can cut this in half if you want, but if you plan on sharing use both sticks of butter.

Directions:

1. Preheat Oven to 300 degrees F. Cream butter and sugars in a large bowl. Beat in vanilla and eggs.

2. In another bowl, whisk together the flour, baking soda, salt, and cream of tartar.

3. Beat the dry ingredients into the wet ingredients.

4. Refrigerate dough for at least 30 minutes, the longer the better.

5. Form into tbsp sized balls.

6. Roll in cinnamon sugar mixture, colored sugars, sprinkles, or any other yummy toppings you can think of. I used Ace of Cakes cookies and cream and blue raspberry toppings and some colored sprinkles and sugars.

 7. Bake for approximately 10 minutes. They might appear a little undercooked, but they’ll cool perfectly.

 

Pour a large glass of dairy, almond, or coconut milk and savor every bite of your cookie, which will most likely turn into cookies.

 

 

 

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