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Snickerdoodles IV

Snickerdoodles IV — a cookie recipe, 11 ingredients, about 60 min.

Serves 36 · 60 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
  • 300 g (1½ cups or 9 oz) superfine sugar
  • 110 g (½ cup or 4 oz) butter
  • 100 g (½ cup or 4 oz) shortening
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 tbsp sugar
  • 1½ 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 350°F.
  2. Mix flour, salt, baking soda, cream of tartar. Set aside.
  3. Beat butter, shortening and sugar.
  4. Beat in eggs and vanilla.
  5. Gradually add dry ingredients, mixing fully.
  6. Roll into 1 tbsp balls.
  7. Mix sugar and cinnamon.
  8. Roll balls in sugar-cinnamon mixture.
  9. Refrigerate for 30 minutes.
  10. Bake for 10 minutes or until crisp and light brown.
  11. Let cool completely before eating.

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

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0