Snickerdoodle Cookies (Pepperidge Farm Soft Baked Copycat Recipe)

By zircon50

Yields 16 cookies

Ingredients

• TOPPING:
• 1/2 cup butter (1 stick), melted
• 1/2 cup granulated sugar
• 1/3 cup dark brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Preparation

Step 1

Preheat oven to 325 degrees F.

Use electric mixer on medium speed to combine butter, sugar, egg, and vanilla in medium bowl until smooth.

In separate bowl, stir together the flour, baking soda, cream of tartar, and salt.

Mix dry ingredients into wet stuff using the electric mixer on medium/low speed until dough is smooth.

Mix topping ingredients together in small bowl. Measure one heaping tablespoon of the dough and roll it into a ball with your hands. Press half of cookie dough ball into the cinnamon/sugar. Place ball, sugared-side-up, on baking sheet lined with parchment paper.

Bake 16 minutes, or until cookies just begin to turn light brown. DO NOT OVERBAKE, or they won't be soft like the originals.