Snickerdoodles - Kraft Recipes Top
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  • Set oven to heat to 325 degrees Fahrenheit. Put butter or margarine in large mixing bowl and allow it to soften at room temperature. Press with the back of a wooden mixing spoon until creamy and smooth. Add 3/4 cup sugar gradually and continue creaming until well blended. Add egg and beat well. Warning: Do not mix in the 2 tablespoons of sugar with the batter; it's for sprinkling on top.
  • Sift flour into a separate bowl. Measure off 2 cups, add baking powder and salt, and sift again. Combine milk and vanilla extract. Slowly add flour mixture to butter-sugar-and-egg mixture. Mix dough to smooth consistency.
  • In a small bowl combine the 2 tablespoons sugar and 2 teaspoons cinnamon, and set aside. Butter a large cookie sheet, about 12x15-inches. Using a spoon and a knife, drop mounds of dough by the heaping teaspoonful onto the cookie sheet, placing them about two inches apart (about 15 cookies to a sheet). Sprinkle each mound of dough generously with the cinnamon-and-sugar mixture.
  • Bake cookies in three batches, about 15 minutes each, or until cookies are lightly browned around the edges and centers spring back when touched lightly. Remove to covered tin.

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