Let the Pampered Chef Cookie Press put an end to ho-hum cookie shapes.
Preheat oven to 375°F. Combine flour, cream of tartar, baking soda and salt in Small Batter Bowl; mix well and set aside. In Classic Batter Bowl, mix butter and 1 cup of the sugar until well blended and creamy using Bamboo Spoon. Stir in egg and vanilla. Add flour mixture, stirring until soft dough forms; do not refrigerate.
Combine remaining 2 tablespoons sugar and Cinnamon in Flour/Sugar Shaker. Fill Cookie Press fitted with disk #2 or #6 with dough. Press dough onto flat Stoneware Cookie Sheet, 1 inch apart. Sprinkle cookies generously with sugar-cinnamon mixture.
Bake 9-11 minutes or until cookies are set. Remove immediately to Stackable Cooling Rack. Cool completely. Repeat with remaining dough.
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
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 1 1/2 teaspoons baking powder for the cream of tartar and the baking soda in this recipe.
Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.
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 Parchment Paper 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.
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