Snickerdoodle Cookies
  • Cooking Time: 8-10 minutes
  • Servings: 4 dozen
  • Preparation Time: 50 minutes
  • 1½ cups sugar
  • 1 cup butter or margarine, softened
  • 2 eggs
  • 1¾ cups Gold Medal® all-purpose flour
  • 1 cup Gold Medal® whole wheat flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup sugar
  • 3 teaspoons ground cinnamon
  1. Heat oven to 400°F.
  2. In a large bowl, beat 1½ cups sugar, the butter and eggs with an electric mixer on medium speed until well mixed. Stir in the flours, cream of tartar, baking soda and salt.
  3. In a small bowl, mix ¼ cup sugar and the cinnamon.
  4. Shape the dough into 1¼-inches balls and roll in cinnamon-sugar mixture; place about 2 inches apart on ungreased cookie sheets.
  5. Bake 8 to 10 minutes or until set.
  6. Cool 2 minutes and remove from cookie sheets.
A friend sent me that e-book/e-magazine on whole wheat baking by Gold Medal®. These cookies were as mouthwatering on paper as they were coming out of the oven!