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Snickerdoodle Cookies Recipe

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This recipe for Snickerdoodle Cookies, by , is from Remona's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Remona Wing


2 1/2 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
1 1/4 cup sugar, divided
1/2 cup packed brown sugar
2 large eggs
1 Tbsp. ground cinnamon

Preheat oven to 350. Line 2 large baking sheets with parchment paper. In medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
In separate bowl using hand mixer, beat butter with 1 cup sugar and the brown sugar until light and fluffy, about 2 minutes.
Add the eggs, one at a time and beat to combine. Fold dry ingredients in until combined.
In shallow bowl, combine remaining 1/4 cup sugar with cinnamon.
Using medium cookie scoop, scoop and roll the dough into 1 1/2" inch balls and roll in cinnamon sugar. Arrange about 2" apart on baking sheets.
Bake until cookies begin to crack, about 12 minutes. Let cool 5 minutes, then use a thin spatula to transfer to wire rack to cool completely.

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