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Snickerdoodle Spritz Cookies

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Snickerdoodle Spritz Cookies
  • Prep 60 min
  • Total 60 min
  • Servings 72
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Serve a big crowd with these snickerdoodle spritz cookies – a perfect Christmas dessert.
Updated Dec 22, 2011

Ingredients

  • 1 cup powdered sugar
  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°F. In large bowl, beat powdered sugar and butter with electric mixer on medium speed until creamy. Add vanilla and egg; beat until light and fluffy. Beat in flour and salt until well blended.
  • 2
    Fit cookie press with desired template. Fill cookie press; press dough onto ungreased cookie sheets. In small bowl, mix granulated sugar and cinnamon; sprinkle over cookies.
  • 3
    Bake 7 to 9 minutes or until edges are light golden. Cool 5 minutes; remove from cookie sheets to cooling racks.

Tips from the Betty Crocker Kitchens

  • tip 1
    It’s important to use ungreased cookie sheets when extruding dough from a cookie press so that the dough will release from the press and adhere to the sheets.

Nutrition

46 Calories, 3g Total Fat, 0g Protein, 5g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
46
Total Fat
3g
0%
Saturated Fat
2g
0%
Sodium
40mg
0%
Total Carbohydrate
5g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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