Classic Pepperidge Farm Snickerdoodle Recipe - Easy & Delicious

INGREDIENTS

3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1‑1/2 cups (3 sticks) butter, softened 1‑1/2 cups sugar 3 eggs 2 teaspoons freshly grated lemon peel

PREPARATION:

1. Combine flour, baking powder, cinnamon, ginger and cloves in medium bowl.
2. Beat butter and sugar in large bowl until creamy. Add eggs and lemon peel; beat until well blended. Gradually add flour mixture to butter mixture; mix just until blended.
3. Grease cookie sheets. Divide dough into four equal pieces; shape each piece into 3/4-inch-thick rope about 12 inches long. Place ropes on prepared cookie sheets. Freeze about 30 minutes or until firm.
4. Preheat oven to 375°F. Cut frozen ropes into 1/4-inch-thick slices; place 1 inch apart on greased cookie sheets. Bake 10 minutes or until lightly browned.

This recipe appears in: European