Snickerdoodles I

Name: Snickerdoodles I
Yield: 36 servings
Ingredients: 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 (1 ½ cups or 12 oz) white sugar; 205 g (1 cup or 8 oz) soft shortening; 2 eggs, beaten; Cinnamon

One recipe for the production of snickerdoodle cookies is as follows.

serves 36

Ingredients

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 (1 ½ cups or 12 oz) white sugar
205 g (1 cup or 8 oz) soft shortening
2 eggs, beaten
Cinnamon

Steps

Preheat oven to 205°C (400°F or Gas Mark 6).
Combine the flour, salt, baking soda, and cream of tartar.
Cream together the sugar and shortening. Beat in the eggs.
Mix the flour mixture into the batter to make a dough.
Shape dough into little balls, then transfer to a greased or parchment-lined lined baking sheet.
Bake for 10 minutes or until crisp and light brown.
Sprinkle generously with cinnamon while hot.

More recipes with flour, baking soda, cream of tartar, shortening, eggs or cinnamon

Adapted from “Snickerdoodles I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.