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Snickerdoodles III

Snickerdoodles III — a recipes for dessert recipe, 10 ingredients, about 30 min.

Serves 36 · 30 min · Recipes for dessert

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 227 g (2 cups or 16 oz) butter, softened (not melted)
  • 100 g (1 cup) white granulated sugar
  • 2 tbsp baking soda
  • ¼ tsp cream of tartar
  • 1 egg
  • 220 ml (1 cup or 8 fl oz) vinegar
  • ½ tsp vanilla
  • 188 g (1 ½ cups or 12 oz) all-purpose flour
  • 2 tbsp (30 g) sugar
  • 1 tsp ground cinnamon
Make it lactose-friendly
  • 227 g (2 cups or 16 oz) butter, softened (not melted) → 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 375°F (190°C or Gas Mark 5)
  2. In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
  3. Add the 1 cup sugar, baking soda, cream of tartar, and vinegar. Beat until combined, scraping sides of bowl occasionally.
  4. Beat in egg and vanilla until combined.
  5. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
  6. Cover and chill dough for 1–2 hours or until easy to handle.
  7. Combine the 2 tbsp sugar and the cinnamon in a small bowl.
  8. Shape dough into 1-inch (2.5 cm) balls. Roll balls in cinnamon-sugar to coat. Place balls 2 inches (5 cm) apart on an ungreased cookie sheet.
  9. Bake for 10–11 minutes or until edges are golden. Transfer to a wire rack and let cool.

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Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0