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Snickerdoodles II

Snickerdoodles II — a cookie recipe, 10 ingredients, about 30 min.

Serves 36 · 30 min · Cookie

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 344 g (2 ¾ cups or 24 oz) all-purpose flour
  • ¼ tsp salt
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 200 g (1 cups or 6 oz) white sugar
  • 100 g (½ cup or 4 oz) soft shortening
  • 110 g (½ cup or 4 oz) butter
  • 2 eggs, beaten
  • 2 tbsp sugar
  • 1 tsp cinnamon
Make it lactose-friendly
  • 110 g (½ cup or 4 oz) butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat oven to 205°C (400°F or Gas Mark 6).
  2. Mix flour, salt, baking soda, cream of tartar, sugar, shortening, and butter.
  3. Roll into 15 ml balls.
  4. Mix sugar and cinnamon.
  5. Roll balls in sugar-cinnamon mixture.
  6. Bake for 10 minutes or until crisp and light brown.
  7. Sprinkle generously with cinnamon while hot.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0