These cookies are very soft and the coating makes them extra yummy! Makes 48


1/2 cup butter, softened

1 1/2 cups sugar

1 teaspoon vanilla extract

2 eggs

1/4 cup milk

3 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped walnuts or pecans

5 tablespoons sugar

2 tablespoons cinnamon

With an electric mixer, cream the butter until light.

Add the 1 1/2 cups sugar and vanilla and continue mixing until fluffy.

Beat in the eggs, then the milk.

Pour the flour, baking soda, and salt over the butter mixture and stir to blend.

Stir in the nuts.

Refrigerate for 15 minutes and preheat the oven to 375 degrees F.

Mix together the cinnamon and 5 tablespoons of sugar in a bowl.

Roll the dough into walnut sized balls and place 2 inches apart on ungreased cookie sheets.

          Bake for 9 minutes.



Printable Version with Adobe

Printable Version with Microsoft Word




Comments on: "Snickerdoodles" (1)

  1. Dear Baking Ballerina, these cookies look amazing! We can’t wait to try them. Thanks!

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