Snickerdoodles III

Name: Snickerdoodles III
Total time: 30 min
Yield: 36 servings
Ingredients: 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

Snickerdoodles made from this recipe are chewy the same day you make them and become crunchy the next day.

30 min · serves 36

Ingredients

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

Steps

Preheat oven to 375°F (190°C or Gas Mark 5)
In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
Add the 1 cup sugar, baking soda, cream of tartar, and vinegar. Beat until combined, scraping sides of bowl occasionally.
Beat in egg and vanilla until combined.
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Cover and chill dough for 1–2 hours or until easy to handle.
Combine the 2 tbsp sugar and the cinnamon in a small bowl.
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.
Bake for 10–11 minutes or until edges are golden. Transfer to a wire rack and let cool.

More recipes with butter, baking soda, cream of tartar, eggs, vinegar, vanilla, flour or cinnamon

Adapted from “Snickerdoodles III” 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.