Name: Snickerdoodle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24
Ingredients: Bob's Red Mill 1-to-1 Baking Flour, Gluten Free; Value Corner Vanilla Flavor, Imitation; Sugar In The Raw Cane Sugar, Turbinado; Land O Lakes Butter, with Olive Oil & Sea Salt; Crunch Easter Flatback Egg; El Guapo® Whole Cinnamon (Canela Entera); Arm & Hammer Fridge-N-Freezer Baking Soda; Signature Farms Lemon Juice; Morton Iodized Salt, 26 Ounce; Sugar In The Raw Cane Sugar, Turbinado; El Guapo® Whole Cinnamon (Canela Entera); O Organics Cream Cheese Spread Tub; Oikos Greek Not-So-Traditional Blended Lip-Smacking Lemon Meringue Yogurt; O Organics Maple Syrup, Organic, 100% Pure; BOOST Very Vanilla; McCormick® Vanilla Bean Paste

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1: Preheat oven to 350 degrees.

2: Cream together softened butter and sugar until fluffy.

3: Add egg and vanilla and combine.

4: Add flour, cinnamon, salt, baking soda, and lemon juice and beat until dough forms.

5: Combine cinnamon sugar topping in a separate bowl.

6: Roll dough into balls and coat in the mixture.

7: Place balls of dough on baking sheet and flatten with the bottom of a cup since the dough won’t spread while baking.

8: Bake for 12 mins, then let the cookies cool on the sheet for another 10.

Snickerdoodle Cookies

Serves 24

15 mins prep

12 mins cook

27 mins total

What you need

How to make

Available coupons from The Daily Balance