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Vanilla Snickerdoodle Cookies
Vanilla Snickerdoodle Cookies

Vanilla Snickerdoodle Cookies

12 Review(s)
Cook Minutes 25 Min
Prep : 15 Min Cook: 10 Min
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40 Servings
Servings
Original recipe yields 40 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2-1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar, divided
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
2 eggs
1 tsp. vanilla
2 tsp. ground cinnamon
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Combine flour, baking soda and salt. Beat butter, brown sugar and 1/4 cup granulated sugar in large bowl with mixer until blended. Add dry pudding mix, eggs and vanilla; mix well. Gradually beat in flour mixture until blended.
Step 3
Mix remaining granulated sugar and cinnamon in small bowl. Roll tablespoonfuls of dough into balls; coat, in batches, with cinnamon sugar. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
Step 4
Bake 8 to 10 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Kraft Kitchen Tips!
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Make Ahead
Bake an extra batch of cookies to share! Place the cooled cookies in a resealable container and store at room temperature up to 3 days, or freeze up to 3 months.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
110
Calories From Fat
0
% Daily Value
Total fat 5 g
8 %
Saturated fat 3 g
15 %
Cholesterol 20 mg
Sodium 130 mg
5 %
Total carbohydrate 14 g
5 %
Dietary fibre 0 g
0 %
Sugars 9 g
Protein 1 g
Vitamin A
4 %
Vitamin C
0 %
Calcium
0 %
Iron
2 %
Servings
40 servings, 1 cookie (22 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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