Cinnamon Crunch Cookies
Cinnamon Crunch Cookies
*NOT WHEAT FREE
1 1/3 cups of flour
1 teaspoon cream of tartar
1/2 baking soda
*NOT WHEAT FREE
1 1/3 cups of flour
1 teaspoon cream of tartar
1/2 baking soda
1/8 teaspoon of salt
1/2 cup of milk-free, soy-free margarine, softened
3/4 cup of sugar
1/2 teaspoon of vanilla extract
1 1/2 tablespoon water, 1 1/2 tablespoon oil, 1 teaspoon baking powder; mixed together
2 teaspoons ground cinnamon mixed with 1/4 cup of sugar
Preheat to 400 degrees on your oven. Start getting out your cookie sheets and grease it.
Stir the ingredients of flour, cream of tartar, baking soda, and salt and set it aside for now.
Get your mixer bowl and combine the ingredients of the margarine and sugar where you beat it until fluffy. Blend int the vanilla extract. Beat in the water, oil, and baking powder mixture. Next, grab your flour mixture and beat with it and combined them.
Drop the rounded teaspoons into the mixture of the cinnamon-sugar mixture. Roll the cookies to coat them with that cinnamon-sugar mixture. Shaping them into the balls as you are rolling them. Start getting your cookie sheets and put the cinnamon-sugar balls about 1 1/2 inches apart. Bake 8 to 10 minutes or until you see the edges are golden brown. Cool it down and this recipe makes about 3 dozen cookies.
*Tips: This cookie mixture can go freezer to oven if like.
1/2 cup of milk-free, soy-free margarine, softened
3/4 cup of sugar
1/2 teaspoon of vanilla extract
1 1/2 tablespoon water, 1 1/2 tablespoon oil, 1 teaspoon baking powder; mixed together
2 teaspoons ground cinnamon mixed with 1/4 cup of sugar
Preheat to 400 degrees on your oven. Start getting out your cookie sheets and grease it.
Stir the ingredients of flour, cream of tartar, baking soda, and salt and set it aside for now.
Get your mixer bowl and combine the ingredients of the margarine and sugar where you beat it until fluffy. Blend int the vanilla extract. Beat in the water, oil, and baking powder mixture. Next, grab your flour mixture and beat with it and combined them.
Drop the rounded teaspoons into the mixture of the cinnamon-sugar mixture. Roll the cookies to coat them with that cinnamon-sugar mixture. Shaping them into the balls as you are rolling them. Start getting your cookie sheets and put the cinnamon-sugar balls about 1 1/2 inches apart. Bake 8 to 10 minutes or until you see the edges are golden brown. Cool it down and this recipe makes about 3 dozen cookies.
*Tips: This cookie mixture can go freezer to oven if like.
