Your party guests will love this snickerdoodle cookie recipe.
These snickerdoodle cookies are perfect on their own, or you could add some extra flare to them with a small ice cream buffet where the snickerdoodles can be made into ice cream sandwiches.
Simply provide a few varieties of ice cream and bowls of fun toppings, such as chopped nuts, mini chocolate chips and sprinkles.
Place the ice cream between two cookies and roll in your favorite topping and enjoy!!!!
Prep 15 min. Total 15 min. + chill time
2 1/4 cups sugar
1/2 lb. (2 sticks) unsalted butter, softened
1/4 cup milk
2 large eggs
2 tsp. vanilla extract
4 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
Makes 3 dozen cookies
Healthy substitutes: Make with fat free milk and light/reduced-fat butter
In a large bowl, with an electric mixer, beat 2 cups sugar and butter until soft and creamy. Beat in milk, eggs and vanilla.
In another large bowl, stir flour, baking powder and salt, until well blended. Add to butter mixture in thirds, mixing well after each addition.
Divide dough into fourths; wrap each piece in plastic wrap and chill, at least 2 hours or overnight. Mix remaining 1/4 cup sugar with cinnamon; cover and set aside.
Preheat oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper. With one fourth at a time, on a lightly floured surface; roll out dough to a little less than 1/4 inch thick. Use a 4-inch, 5-point star cookie cutter to cut out cookies.
Place stars 2-inchs apart on cookie sheet; sprinkle with cinnamon-sugar mix. Bake until cookies spring back slightly when pressed in center, 10 -12 min.
Cool on pans on wire racks for 5 min.; remove cookies to racks to cool completely.