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Classic Christmas Snickerdoodles
cups Gold Medal™ all-purpose flour
teaspoons cream of tartar
teaspoon baking soda
teaspoons ground cinnamon
cup butter, softened
cups granulated sugar
cup green sanding sugar
cup red sanding sugar
Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
In medium bowl, mix flour, cream of tartar, baking soda, salt and 1 teaspoon of the cinnamon; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs. On low speed, beat in flour mixture until blended.
In small bowl, mix green sanding sugar and 1/2 teaspoon cinnamon. In another small bowl, mix red sanding sugar and remaining 1/2 teaspoon cinnamon. Shape dough into 1 1/4-inch balls. Roll half of the balls in green sugar mixture; roll remaining balls in red sugar mixture. On cookie sheets, place balls 2 inches apart.
Bake 12 to 14 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks.
For traditional snickerdoodles, use granulated sugar instead of the red and green sugar.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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