Let our Cookie Press put an end to ho-hum cookie shapes.
- 1¾ cups (425 mL) all-purpose flour
- 1 teaspoon (5 mL) cream of tartar
- ½ teaspoon (2 mL) baking soda
- ⅛ teaspoon (.5 mL) salt
- ½ cup (125 mL) butter or margarine, softened
- 1 cup plus 2 tablespoons (280 mL) sugar, divided
- 1 egg
- 1 teaspoon (5 mL) vanilla
- 1 teaspoon (5 mL) ground cinnamon
Preheat the oven to 375°F/190°C. Combine the flour, cream of tartar, baking soda, and salt in the Small Batter Bowl; mix well and set aside. In the Classic Batter Bowl, mix the butter and 1 cup of the sugar until well blended and creamy using the Bamboo Spoon. Stir in the egg and vanilla. Add the flour mixture, stirring until a soft dough forms; do not refrigerate.
Combine the remaining 2 tablespoons of sugar and cinnamon in the Flour & Sugar Shaker. Fill the Cookie Press fitted with disk #2 or #6 with dough. Press the dough onto a flat Stoneware Cookie Sheet, 1" apart. Sprinkle the cookies generously with the sugar-cinnamon mixture.
Bake 9-11 minutes or until the cookies are set. Remove immediately to a Stackable Cooling Rack to cool completely. Repeat with the remaining dough.
- about 3 dozen cookies
about 36 servings of 1 cookie
Nutrients per serving:
Calories 70, Total Fat 3 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 11 g, Protein 1 g, Sodium 55 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
1 fruit, 1/2 fat (1 carb, 1/2 fat)
Cream of tartar is a traditional ingredient in Snickerdoodles and can be found in the spice section of the grocery store. In a pinch, substitute 1½ teaspoons baking powder for the cream of tartar and the baking soda in this recipe.
This cookie dough will adhere to a warm baking stone, so it's not necessary to cool the stone between batches. You can bake your cookies on the Reversible Silicone Baking Mat for easier cleanup, if you prefer.
Before trying the Cookie Press for the first time, it's very helpful to read the Use and Care Card.