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Holiday Snickerdoodles Recipe

Love cinnamon and sugar? You'll want to try this easy version of a classic cinnamon and sugar cookie.

Prep Time: 30 Mins | Total Time: 42 Mins | Makes: 36

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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

Method:

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.
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.
Bake 11 to 12 minutes or until set. Cool 1 minute, remove from baking sheets to cooling rack.
If desired, roll tops of warm cookies in additional sugar-cinnamon mixture.
Cool completely, about 30 minutes. Decorate as desired using icing.

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.

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1 Cookie: Calories 80; ( Calories from Fat 30 ); Total Fat 3g ( Saturated Fat 1 1/2g , Trans Fat 1/2g ); Cholesterol 10mg;Sodium 45mg;Total Carbohydrate 13g ( Dietary Fiber 0g , Sugars 8g ); Protein 0g Percent Daily Value* : Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet.

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