• 4 Ratings

Take classic cinnamon snickerdoodle cookies to the next level by adding cinnamon baking pieces, white baking pieces, and crushed graham crackers to the snickerdoodle recipe.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°F. In a medium bowl combine flour, the 2 teaspoons cinnamon, baking soda, salt, and baking powder. Set aside.

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  • In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup granulated sugar and the brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture, the cinnamon pieces, white baking pieces, and graham crackers.

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  • In a small bowl combine the 1/4 cup sugar and the 1 teaspoon cinnamon.

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  • Shape dough into 1-inch balls. Roll balls in sugar mixture to coat. Place 2 inches apart on parchment paper-lined cookie sheets.

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  • Bake in the preheated oven for 9 to 11 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool completely.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze for up to 3 months.

Nutrition Facts

98 calories; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 13 mg cholesterol; 72 mg sodium. 11 mg potassium; 13 g carbohydrates; 0 g fiber; 9 g sugar; 1 g protein; 0 g trans fatty acid; 97 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 0 mg iron;

Reviews

4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0