Serves: 5
Preheat the oven to 350°F. In a large bowl, cream the butter and eggs. Add the contents of the jar, and stir until well mixed. Form the dough into 1-inch balls. Combine the remaining sugar and the cinnamon in a small bowl, and roll each ball in the mixture. Arrange the balls on an ungreased baking sheet, spacing them about 2 inches apart. Bake for 12 to 15 minutes, or until the edges are light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely. Serve immediately, or store in an airtight container for up to 2 weeks.
This _Snickerdoodles recipe is from the The Mason Jar Cookie Cookbook Cookbook. Download this Cookbook today.
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