Butter and egg called for on cookie mix pouch for drop cookies
3
tablespoons sugar
1 1/2
teaspoons ground cinnamon
Betty Crocker™ red and green decorating icings, if desired
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Instructions
Step
1
Heat oven to 375°F. In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms.
Step
2
Shape dough into 36 (1 1/4-inch) balls. In small bowl, mix sugar and cinnamon. Roll balls in sugar-cinnamon mixture. On ungreased cookie sheets, place balls 2 inches apart. Discard any remaining sugar-cinnamon mixture after rolling balls.
Step
3
Bake 7 to 9 minutes or until edges are set. Cool 1 minute. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Decorate as desired using icings. Store cookies covered in airtight container. If decorating with icings, once icings are set, store cookies loosely covered in a single layer.
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Try a batch from scratch! Betty’s easy Classic Snickerdoodle Cookies is the perfect recipe for beginning bakers and seasoned experts alike. We’ll show you how to go from dough to oven, step by step.
For best results, bake one sheet of cookies at a time on the middle oven rack.
Using a cookie scoop makes quick work of shaping the cookie dough. It also ensures cookies will be the same size and will bake the same length of time.
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