Snickerdoodle & Sprinkles Cookie

Name: Snickerdoodle & Sprinkles Cookie
Total time: 1800 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 1/2 Cup Butter; 3/4 Cup Sugar; 1 Egg Large; 1 Teaspoon Almond Extract (or Vanilla Extract); 1 1/3 Cups Flour; 1 Teaspoon Cream of Tartar; 1/2 Teaspoon Baking Soda; 3 Teaspoons Apple Pie Spice (or Cinammon); 2 Tablespoons Sprinkles; Dash Salt

Lorena Quiñones Jr. @cook_7814195

Phoenix, Arizona

A soft and chewy treat to share!
Half recipe, adapted from:http://www.food.com/recipe/soft-snickerdoodle-cookies-97496

Lorena Quiñones Jr. @cook_7814195

Phoenix, Arizona

A soft and chewy treat to share!
Half recipe, adapted from:http://www.food.com/recipe/soft-snickerdoodle-cookies-97496

Saved

Ingredients

30 mins

4-serving

1/2 CupButter
3/4 CupSugar
1Egg Large
1 TeaspoonAlmond Extract (or Vanilla Extract)
1 1/3 CupsFlour
1 TeaspoonCream of Tartar
1/2 TeaspoonBaking Soda
3 TeaspoonsApple Pie Spice (or Cinammon)
2 TablespoonsSprinkles
DashSalt

Saved

Steps

30 mins

1

Preheat oven to 350 degrees.
2

Cream butter and sugar together. Beat egg in wet mixture until throughly combined, add vanilla or almond extract.
3

In a separate bowl, combine flour, cream of tartar, baking soda, Apple pie spice or cinnamon and salt.
4

Blend dry ingredients into butter mixture, 1/3 at a time.
5

Gently stir in rainbow sprinkles.
6

Chill dough in saran wrap for about 20 min.
7

Roll out dough by hand on chilled cookie sheet with parchment paper.
8

Optional: Sprinkle some sugar on top.
9

Bake for 10-12 minutes.