⌐◨-◨ Thanks for joining us for @Foodnouns Milk & Cookies Show Oct 24 ⌐◨-◨

⌐◨-◨ Thanks for joining us for @Foodnouns Milk & Cookies Show Oct 24 ⌐◨-◨ Check out this week’s recipe below! Snickerdoodle or Snicker-BOO-dles 1 cup Unsalted Butter (softened) 1 ½ cups Sugar 2 large Eggs 2 teaspoons Vanilla 2 ¾ cup Flour 1 ½ teaspoon Cream of Tartar ½ teaspoon Baking Soda 1 teaspoon Salt Cinnamon-Sugar Mixture: ¼ cup Sugar 1 ½ Tablespoons Cinnamon or Pumpkin Spice seasoning for the Boodle variation INSTRUCTIONS Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. Stir in flour, cream of tartar, baking soda, and salt, just until combined. In a small bowl, stir together sugar and cinnamon. If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. * Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.