Snugardoodles

For my annual holiday cookie swap this year, I made these cookies because they remind me of the holidays. Originally I planned on making sNICKerdoodles, but soon realized I was out of cream of tartar. There really isn’t a good substitution for cream of tartar without getting tricky with numbers, fractions and more mental thought than necessary to make cookies. Fortunately I had a batch of sugar cookie dough chilling in the fridge… so I rolled that in a fun cinnamon sugar mix I had. Since they aren’t true snickerdoodles, I had to give them a more fitting name…

COOKIES
2 eggs
3/4 cup margarine
1 cup white sugar
1 teaspoon real vanilla
1 teaspoon baking powder
1 teaspoon salt
2 1/2 cups AP flour

Cream margarine and sugar well.
Add vanilla and eggs; combine well.
In separate bowl, sift the baking powder, salt and flour.
Add flour mixture to wet ingredients slowly until thoroughly combined.
Cookie dough must be chilled until firm, or overnight.
Preheat oven to 400 degrees
Roll walnut sized pieces of dough into a ball.
In a bowl, place 1 cup of cinnamon sugar (I used Pampered Chef Sweet Cinnamon Sprinkle)
Roll dough in the cinnamon sugar and place cookies on an ungreased cookie sheet.
Bake in preheated oven for 8-10 minutes, depending on oven. Check often to prevent over cooking or burning. Cool on baking rack when done.