Snickerdoodle Crisps

Name: Snickerdoodle Crisps
Ingredients: 1 cup butter, softened; 2 cups sugar; 2 large eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 4 teaspoons ground cinnamon; 2 teaspoons ground ginger; 3/4 teaspoon ground nutmeg; 1/2 teaspoon ground allspice; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup sugar; 1 teaspoon ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice

17 ingredients

5 steps

Ingredients

1 cup butter, softened
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
4 teaspoons ground cinnamon
2 teaspoons ground ginger
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, spices, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
2

Divide dough in half; shape each into an 8-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm.
3

Preheat oven to 350°. In a small bowl, mix spiced sugar ingredients. Unwrap and cut dough crosswise into 1/4-in. slices; press cookies into sugar mixture to coat both sides or sprinkle sugar mixture over cookies. Place 2 in. apart on greased
4

. Bake 7-9 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool.
5

Freeze wrapped logs in a resealable plastic freezer bag. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.