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Nutrition Facts

Serving Size 1 cookies 34g

Recipe makes 16 cookies)

Calories 146
Calories from Fat 55 (37%)
Amount Per Serving %DV
Total Fat 6.2g 9%
Saturated Fat 3.8g 18%
Monounsaturated Fat 1.6g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 28mg 9%
Sodium 122mg 5%
Potassium 43mg 1%
Total Carbohydrate 21.4g 7%
Dietary Fiber 0.4g 1%
Sugars 12.3g
Protein 1.7g 3%

how is this calculated?

"This must be one of the best cookies I have ever eaten!' AKA Snickerdoodles

Recipe #49534 | 34 min | 20 min prep | add private note

By: GloriaAnn
Dec 22, 2002

Yep, thats what my mother said the first time I ever made this cookie. It is a GREAT cookie recipe, and not difficult to make at all. I tripled the recipe and took it to school to sell... I sold all of them with in an 80 minute time span to only 4 people. They are good cookies, I can't resist them whenever I make them. And they turn out so nice whenever you bake them, it's hard to make an ugly Snickerdoodle. lol. Enjoy. (prep time is estimated)

16 cookies (change servings and units)

Ingredients

Topping

Directions

  1. 1
    In a large bowl, cream butter and sugars at high speed.
  2. 2
    Add egg, vanilla, and beat until smooth.
  3. 3
    In another bowl, combine flour, salt, baking soda, and cream of tartar.
  4. 4
    Pour dry ingredients into the wet ingredients, mix well.
  5. 5
    Preheat oven to 300° while you let dough rest 30-60 minutes in fridge.
  6. 6
    In a small bowl combine topping.
  7. 7
    Take about 2 1/2 tablespoons of dough and roll it into a ball.
  8. 8
    Roll this dough in the cinnamon/sugar mixture and press onto greased cookie sheet.
  9. 9
    Bake cookies 10-12 minutes, NO MORE.
  10. 10
    *Cookies may seem undercooked but will develop.
  11. 11
    Don't roll your dough into too big of a ball; they may not turn out in that much time if you do that.
  12. 12
    It happened to me.
  13. 13
    lol.
  14. 14
    If the cookies don't turn out, please try again.
  15. 15
    It's a very good cookie, it's just all a matter of getting the cooking time right.

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Featured Reviews for This Recipe

From: LuuvBunny

On Jul 21, 2008

For having such few and simple ingredients,this really is a tasty cookie.Next time I will definately double the recipe,18 cookies are just not enough.I used 1 cup of all-purpose flour and 1/2 cup whole wheat flour.I baked these for 11 minutes and they are perfect,moist and chewy.

0 people found this review helpful

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  • From: Lauren4372

    On Jul 18, 2008

    This ended up making 17 cookies, and I used an extra quarter teaspoon of almond extract. Very easy to make and they look wonderful. I baked exactly 13 minutes, and they are perfect!

    0 people found this review helpful

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  • From: Cheesehead

    On Dec 26, 2002

    I made these December 23rd. It made large cookies and everyone who tried them loved them. They kept asking for more and they were gone in no time. I will definately make again and this time I will double or triple the batch.

    7 people found this review helpful

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    From: beckas

    On Nov 9, 2004

    Wonderful cookies! They had a great flavor and we loved the soft, slightly chewy texture. The family gobbled them up. After the first bite, DH proclaimed "This is one darn good cookie!" Thanks for posting. I will definitely make these again.

    5 people found this review helpful

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  • Read all 75 reviews

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