SNICKERDOODLE SPRITZ COOKIES RECIPES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, salt, 1/4 teaspoon cinnamon, baking powder and remaining spices; gradually beat into creamed mixture. In a small bowl, combine remaining cinnamon and sugar., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with cinnamon-sugar mixture. Bake 6-8 minutes or until set. Remove from pans to wire racks to cool.
  Freeze option: Divide dough in half. Shape each portion into a 10-in. roll. Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to press. Cut each roll in half; slide one half of roll into cookie press. Prepare and bake cookies as directed. Repeat with remaining dough.,

Steps:

• Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.  In a separate bowl using a hand mixer, beat butter with 1 cup granulated sugar and the brown sugar until light and fluffy, about 2 minutes.  Add the eggs, one at a time and beat to combine. Fold dry ingredients in until combined.  In a shallow bowl, combine remaining ¼ cup of sugar with cinnamon.  Using a medium cookie scoop, scoop and roll the dough into 1 1/2"-inch balls, then roll balls in cinnamon sugar. Arrange about 2" apart on prepared baking sheets.  Bake until the cookies begin to crack, about 12 minutes. Let cool on the trays 5 minutes, then use a thin metal spatula to transfer cookies to a wire rack to cool completely.