Snickerdoodles


This recipe is for a delicious eggy tasting cookie, rolled in cinnamon and sugar. I make them parve and freeze them, and then take them out as I want to serve them. For holiday parties, I call them eggnogg cookies. This recipe makes 3-4 dozen cookies

  • 1C margarine (or butter, for dairy cookies)
  • 1.5C sugar
  • 2 eggs
  • 1t vanilla
  • 3C flour
  • 1/2T salt
  • 1t baking soda
  • 2t cream of soda
  • (3T cinnamon + 1/2 C sugar for rolling)

Preheat oven to 350F.

Cream together butter and sugar until fluffy, then add in eggs and vanilla and mix well. Add dry ingredients and stir. Dough is soft, so you can chll to make it easier to work with.

With wet hands, roll dough into balls (size depends on what size cookie you are looking for). Roll balls in the cinnamon and sugar mixture and put on ungreased cookie sheet lined with parchment paper or aluminum foil. Bake about 9 minutes, until slightly dry and cracked on top. Cool on pan for a few minutes, then move to a rack to cool. You can also sprinkle with more cinnamon.


About Amital

A die-hard listmaker and observant Jewish mommy of 5, managing the challenges of life bit by bit with the help of a Shalom Bayit book and lists. And chocolate, of course. Lots of chocolate.

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