Snickerdoodle Recipe 1
3 ¾ cups all purpose flour
½ teaspoon of baking soda
½ teaspoon of cream of tartar
½ teaspoon of salt
1 cup butter
2 cups of sugar
2 eggs
¼ cup of milk
1 teaspoon of vanilla
Roll balls in 3 Tablespoons of sugar
1 teaspoon of ground cinnamon
Grease a cookie sheet.
Sift together the flour, soda, gram of tartar, and ½ teaspoon of salt.
Beat butter for 30 seconds; add the 2 cups of sugar and beat until it's fluffy. Add dry ingredients to beaten mixtures, beating until they are well combined.
Form the dough into 1 inch balls; roll in the 3 Tablespoons of sugar and cinnamon.
Place balls 2 inches (5 cm) apart on the cookie sheet. Flatten slightly with the bottom of a drinking glass.
Bake at 375°F (190°C) for about 8 minutes or until a light golden color. Makes 66 cookies.
You might want to experiment with the size of the balls to get 3 or 4 inch (7,5 or 10 cm) cookies.
If the cookies are or become hard, place a piece of white bread in a container with the cookies to soften them.
Snickerdoodles (most likely an older recipe) 2
Preheat oven to 400°F (200°C)
Mix 1 cup soft shortening
1 ½ cup of sugar
2 eggs
Sift together and stir in:
2 ¾ cups of sifted flour
2 teaspoon of cream of tartar
1 teaspoon of baking soda
½ teaspoon of salt
Knead the dough and roll it into balls the size of small walnuts.
Roll in a mixture of 2 Tablespoons of sugar and 2 teaspoons of cinnamon.
Place the balls about 2 inches (5 cm) apart on a cookie sheet. You may grease the sheet lightly, if desired.
Bake 8 to 10 minutes in moderately hot oven (190°-200°) until lightly browned…but still soft.
These cookies will puff up (soufler) at first, then flatten out with crinkles (plis).
Makes 5 dozen, 2 inch (5 cm) cookies.