Snickerdoodles II

The flavors of cinnamon, butter, and sugar really stand out in this cookie, from the Bob’s Red Mill Baking Book, made with whole grain goodness.

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Submitted By Bob's Red Mill Natural Foods
The flavors of cinnamon, butter, and sugar really stand out in this cookie, from the Bob's Red Mill Baking Book, made with whole grain goodness.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
The flavors of cinnamon, butter, and sugar really stand out in this cookie, from the Bob's Red Mill Baking Book, made with whole grain goodness.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Sift together the flours, baking soda, and salt.



    Cream The butter with the sugar until light, about 2 minutes. Beat the eggs, one at a time, into the vanilla. Scrape down the sides of the bowl as needed, the beat in the milk. Fold in the flour mixture just to blend. Cover the bowl with plastic wrap and chill for 20 minutes.



    Preheat the oven to 375°F. Lightly oil a baking sheet or line it with parchment paper.



    Roll tablespoons of the dough into balls, then roll each ball in the cinnamon/sugar mixture. Place the balls on the prepared baking sheet and flatten slightly. Bake for 10 minutes or until golden. Cool on wire rack. Makes 2 dozen cookies.





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