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Snicker Doodle Cookies

Recipe and image provided by 2015 Hiland for the Holidays Cookie Contest winner, Lindsey W.

Directions

1
Combine butter, 1/2 cup sugar and brown sugar and beat on medium-high speed until creamed and well combined, about 2-3 minutes.


2
Add the egg and vanilla. Beat on medium-high speed until well combined (light and fluffy), about 3 minutes.


3
Add the flour, baking soda, cream of tartar and optional salt. Beat on low speed until just combined, about 1 minute.


4
Roll dough into balls and flatten slightly. Place mounds on a large plate or tray. Cover with plastic wrap and refrigerate at least 1 hour, up to 5 days. Do not bake with unchilled dough (cookies will bake thinner, flatter and be more prone to spreading).


5
Preheat oven to 350 ° F.


6
In a small bowl, combine 1/4 cup sugar and cinnamon. Stir to combine.


7
Roll each mound of chilled dough in cinnamon-sugar mixture.


8
Place dough mounds on baking sheet spaced at least 2 inches apart and bake for 8-9 minutes.


  • 1/2 cup Hiland Dairy Unsalted Butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt, optional
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
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Nutritional Facts Coming soon.


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