Snickerdoodle Cookie Mix, Cinnamon

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Pillsbury Cookie Mix, SnickerdoodleSugar, Enriched Bleached Flour (Wheat Flour, Niacin, iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cinnamon sugar (Sugar, Cinnamon), Canola Oil, Contains 2% or less of: Wheat Starch, Cream of Tartar, Cellulose, Corn Starch, Baking Soda, Salt, Natural and Artificial FlavorAll You Need: 1 stick (1/2 cup) of butter softened or slightly melted*; 1 egg. 1. Set your oven to 375F. *For best results, butter should be completely softened or slightly melted. To soften butter directly from the refrigerator, heat in microwave unwrapped for 10-15 seconds. Margarine or spread may be used in place of butter. 2. Combine cookie mix, softened butter and egg in medium-sized bowl. Mix until soft dough is formed. Open the cinnamon sugar pouch and empty contents into a small bowl. Form dough by rounded teaspoons. Roll rounded dough balls in the cinnamon sugar blend. Place onto ungreased cookie sheet 2 inches apart. 3. Bake at 375F for 8-10 minutes or until edges are light golden brown. Allow to cool for 2 minutes before removing from cookie sheet. Store cookies in airtight container. Tip: Allow cookie sheet to cool between batches., Tips & Tricks: To make cookie pops: Insert wooden craft sticks into center of each ball of cookie dough before baking, resting sticks on baking sheet. Bake as directed. Cool completely before lifting by stick. Place 2/3 cup Pillsbury Creamy Supreme Cream Cheese Flavored Frosting into corner or a 1-quart heavy-duty resealable plastic bag. Cut small corner off bag. Drizzle over cooled cookies. Sprinkle with ground cinnamon, if desired. Use a cookie scoop to portion dough to make uniform size cookies that bake in the same amount of time.

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