- 1/2 cup granulated sugar
- 1 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup i can't believe it's not butter! all purpose sticks
- 1 1/2 teaspoons ground cinnamon
- 3 tablespoons sugar (for coating)
- Preheat oven to 350°.
- Beat I Can't Believe It's Not Butter!® All Purpose Sticks with 1/2 cup sugar in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in egg and vanilla. Beat in flour with mixer on low speed just until blended.
- Combine remaining sugar with cinnamon in small bowl. Roll dough into 1-inch balls with lightly floured hands; roll in sugar mixture, then arrange on cookie sheets, 2 inches apart. Gently flatten each ball with flat bottom glass. Bake 12 minutes or until bottoms are lightly golden. Cool completely on wire rack.
PER SERVING *
|Calories260Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Belinda Lumley 30 Dec 2017
Kind of dry taste like a cinnamon sugar biscuit
Sarah O. 24 Oct 2017
Followed the recipe exactly - way too much butter and not very flavorful.
Grace O. 21 Apr 2016
i think it was gross. Just too much butter and flour. I think that the flour could have been 1 cup and the butter is just war too much.
Madison W. 29 Jan 2016
I I didn't add as much butter and it still worked. I think that this recipe is easy and not as many ingredients
Onida B. 9 Jul 2015
Pretty good recipe. I did half butter half shortening. It was very good. I also added salt because super sweet cookies need salt to balance it. They taste a little too floury, but in the end good. I couldn't get them golden brown enough without over cooking the cookie. Cooked for 15 mins at 350. It is quite humid here. I also did not have to add any extra flour and the cookies were not sticky at all. I didn't even need the flour to roll them into balls. Thanks ICBINB! Edit to add. I also let the cookies chill in the fridge for about 20 mins before putting on the sheet pan. Made two sheets of 12 cookies.
Alexis W. 7 Jul 2015
I used margarine, and the end result was very good. There were some minor setbacks, though. It never said to soften the butter, and I tried to mix it with an electric mixer. It was very hard, and it splattered everywhere, but I made it. Then, the finished dough was much like a sticky cream, so I added 2 extra tablespoons of flour into it, and I honestly think that saved it. It was still a bit sticky, but much thicker and easier to handle. The rolling was easy, and the cooking time was perfect. I recommend using this recipe to make snickerdoodles, even if you don't have the certain butter.