Great flavor combination and crowd-pleaser! accompanied by crackers. Any type of cheese is OK.
| Servings: | 24 |
| Yield: | 4 dozen |
Ingredients
- 1 ½ cups white sugar
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 2 eggs
- 2 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 400 degrees F (205 degrees C).
- Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
- Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
Nutrition Facts
| Calories | 146 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 84 mg |
| Sugars | 14 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
These flattened out like pancakes. Not a great recipe.
easy recipe, my picky snickerdoole husband loves them.
Soft! Super easy ingredients and amazing.
This is the second year we have made these and they are soft coming out of oven. But they get rock hard by packing time. What am I doing wrong?
These turned out delicious! I added a pinch of cinnamon to the dough. I rolled the dough balls in the cinnamon sugar and used a fork to make a crisscross shape to flatten the cookies. 375 degrees for 10 minutes and they were perfect. I didn’t think rolling the balls in the cinnamon sugar added enough flavor, so after rolling and flattening I sprinkled a little more on top.
Underwhelming. Puffy and bland. I could mess with butter and flour amounts, but I’ll just try another recipe. Wanted to like this, considering the creme of tartar value, but couldn’t.
I followed the exact directions using butter and used the parchment paper to bake on the cookie sheet.
Wow, So simple and so easy! You have got to try this . I left out the cream of tartar because I like crunchy cookies turned out perfect. Crunchy on the outside, soft in the middle. I did not mash them down before baking.
This recipe needs more butter. The dough came out weird and the cookies don’t spread out at all.
The picture is misleading but these are bready chewy sweet and you need milk with them.
Needs to be rolled in turbinado sugar
Great!
Turned out great!!
The taste was good. I’ll have to try these with regular flour as well though. I have to have gluten free, so the dough was very crumbly and slightly difficult to shape.
I just made these. I have no clue what I did wrong. I baked them on 390* for 8 minutes. They are hard and crunchy. very disappointed
Good
They tasted good. However, was unable to roll. I used a scoop to place in the cookie sheet. Also, did not have cream of tartar. I took another person’s advice and left the cream of tartar, baking soda out and used baking powder. I will probably cut back the sugar a little the next time I make.
Great recipe… maybe a tad too much flour so I didn’t as much the second time I used this recipe and they turned out perfect!
This is my favorite cookie recipe ever. I get so many requests to bring these cookies to dinners and parties you would think I would be sick of them but they never get old. I’ve found that the tablespoon sized scoop makes the perfect cookie size.
I feel that more butter is required for this recipe. my dough was very dry and didn’t roll well. the cookies disnt flatten out like theyre supposed to either
I wish that I’d read the comments before baking since I prefer a flatter, crispier cookie. These are good but I think next time I make them I will add a little vanilla to the batter since it’s a little bland.