Snickerdoodle Cookie Mix

Snickerdoodle Cookie Mix 

Preparation instructions – items needed:

• 1 cup butter – room temperature
• 1 egg plus 1 egg yolk
• 1 Tbsp vanilla

Preheat oven to 325°.   Grease cookie sheet.

Empty the entire bag into a large bowl.  Retrieve the two bags: reserve the smaller bag (sugar/cinnamon) for a later step.  Empty the larger of the two retrieved bags (sugars) into a mixing bowl with the one cup of butter.  Cream until smooth.  Add whole egg, egg yolk, vanilla and mix until blended.  Add the dry ingredients (flour mixture) into the bowl and mix until combined.  Take the small bag of sugar/cinnamon, empty into a small bowl, and stir until mixed.  Scoop cookie dough into 2 tablespoon size balls and roll in the sugar/cinnamon mixture, covering the entire cookie.  Place on greased cookie sheet and bake 10-12 minutes.  Let cool on baking sheet for 3 minutes before moving to cooling rack.  Makes 3 dozen cookies.

Allergens:  Wheat.  No transfats