A few minutes too long or a few minutes too short and you're either trying to hide the blackened cake crust with frosting or the whole thing collapses the minute you've put it on the table.
Grandma Ruth's Snickerdoodle Cookies
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Recipe Summary Grandma Ruth's Snickerdoodle Cookies
This is my great-grandma's recipe that everyone loves!Ingredients | Last Minute Easy Desserts No Bake
1 ½ cups white sugar
1 cup softened butter
2 eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together.
Mix 2 tablespoons white sugar and cinnamon together in a bowl.
Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet.
Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
When removing cookies from the oven, they make look doughy still. By allowing them to continue to cook on the cookie sheet out of the oven prevents hard cookies.
For storing cookies, place cooled cookies in a plastic container or plastic bag with a piece or two of bread to keep cookies soft.
Info | Last Minute Easy Desserts No Bake
prep:
20 mins
cook:
10 mins
additional:
5 mins
total:
35 mins
Servings:
36
Yield:
36 cookies
