Snickerdoodles

Name: Snickerdoodles
Total time: 2700 s
Yield: 24 servings
Cuisine: American
Ingredients: 2 3/4 cup All Purpose Flour; 2 tsp Cream of Tartar; 1 tsp Baking Soda; 1/4 tsp Salt; 1 cup Unsalted Butter; 1 1/2 cup White Sugar; 2 eggs; 1 tsp Vanilla Extract; 1/2 cup Butterscotch Chips; 1/2 cup White Chocolate Chips; 3 tbsp White Sugar; 1 tbsp Cinnamon

jennettefan4life22 @cook_3419639

Snickerdoodles

jennettefan4life22 @cook_3419639

Saved

Ingredients

45 mins

24 servings

2 3/4 cupAll Purpose Flour
2 tspCream of Tartar
1 tspBaking Soda
1/4 tspSalt
1 cupUnsalted Butter
1 1/2 cupWhite Sugar
2eggs
1 tspVanilla Extract
1/2 cupButterscotch Chips
1/2 cupWhite Chocolate Chips
Sugar/Cinnamon Dipping Mix
3 tbspWhite Sugar
1 tbspCinnamon

Saved

Steps

45 mins

1

Preheat oven to 350°F. Line baking sheets with parchment paper and put in fridge to chill.
2

Whisk together the flour, cream of Tartar, baking soda, and salt in a medium bowl. Set aside.
3

Cream together butter and sugar until pale and fluffy for about 2 minutes. Add the eggs, one at a time and beat well after each addition. Beat in the vanilla extract.
4

Gradually stir in flour mixture in about 5 additions, beating on low speed and scraping the sides of the bowl in between beatings.
5

Stir in butterscotch and white chocolate chips with spatula. Add more if desired.
6

Chill the dough for at least 1 hour.
7

Mix together sugar and cinnamon mix with a fork.
8

Scoop dough using tablespoon measurement and roll into cinnamon/sugar mixture to cost.
9

Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.
10

Chill the cookie dough in between batches. Once done let cookies set on baking sheets for 3 minutes and then place them on a cooling rack for at least 10 minutes. Store cookies in an airtight container.