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Holiday Snickerdoodles

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Holiday Snickerdoodles
  • Prep 30 min
  • Total 42 min
  • Servings 36
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Love cinnamon and sugar? You'll want to try this easy version of a classic cinnamon and sugar cookie.
Aug 26, 2009

Ingredients

  • 1 pouch (496 g) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup (125 mL) butter or margarine, melted
  • 1/4 cup (50 mL) all-purpose flour
  • 1 egg
  • 1/4 cup (50 mL) sugar
  • 1 tsp (5 mL) ground cinnamon
  • red and green decorating icing

Steps

  • 1
    Heat oven to 375°F (190°C) for shiny metal baking sheet or 350°F (180°C) for dark or non-stick baking sheet. In large bowl, stir cookie mix, melted butter, flour and egg until soft dough forms.
  • 2
    Shape dough into 1-inch (2.5 cm) balls. In small bowl, mix sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2-inches (5 cm) apart on ungreased baking sheets.
  • 3
    Bake 11 to 12 minutes or until set. Cool 1 minute, remove from baking sheets to cooling rack.
  • 4
    If desired, roll tops of warm cookies in additional sugar-cinnamon mixture.
  • 5
    Cool completely, about 30 minutes. Decorate as desired using icing.

Expert Tips

  • Tip 1
    Tip: Cookie dough can be covered and refrigerated up to 24 hours before baking. If it's too firm, let stand at room temperature 30 minutes.

Nutrition Information

80 Calories, 3g Total Fat, 0g Protein, 13g Total Carbs, 8g Sugars

Nutrition Facts

Serving Size: 36
Calories
80
Total Fat
3g
Saturated Fat
1 1/2g
Trans Fat
1/2g
Cholesterol
10mg
Sodium
45mg
2%
Total Carbs
13g
Dietary Fiber
0g
Sugars
8g
Protein
0g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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