Snickerdoodles
Ingredients
| Single | Double | Unit | Description |
| 3.75 | 7.5 | C | Flour |
| .5 | 1 | tsp. | Baking Soda |
| .5 | 1 | tsp. | Cream of Tartar |
| 1 | 2 | C | Butter |
| 2 | 4 | C | Sugar |
| 2 | 4 | E | Eggs |
| .25 | .5 | C | Milk |
| 1 | 2 | tsp. | Vanilla |
| Rolling Mixture | |||
| 3 | 6 | tbs. | Sugar |
| 1 | 2 | tsp. | Cinnamon |
Procedure
Oven 375, 8 minutes
Grease or use non-stick cookiesheets. Stir together flour, soda, cream of tartar and 1 tsp. salt. Beat butter for 30 seconds, add the sugar and beat until fluffy. Add eggs, milk and vanilla, beat well. Add dry ingredients to beaten mixture beating until well combined. Form dough into 1 inch balls. Roll balls in the rolling mixture.
Place balls 2 inches apart on a cookie sheet. Flatten slightly with the bottom of a drinking glass. Bake 8 minutes or until light golden. Each batch makes about 66 cookies.
History
Been made for several Christmases
Links
This page last updated:
December 12, 1998
Steve Sloan, San Jose, CA, USA