Festival Snickerdoodles
Festival Snickerdoodles recipe
Yield
40 servingsPrep
25 minCook
10 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
softened |
|
| 1 | large |
egg whites
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
unbleached all-purpose flour
|
|
| 1 | cup |
sugar
granulated |
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
baking powder
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
softened |
|
| 1 | each |
egg whites
|
|
| 2.5 | ml |
vanilla extract
|
|
| 355 | ml |
unbleached all-purpose flour
|
|
| 237 | ml |
sugar
granulated |
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
baking powder
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
Directions
Preheat oven at 375℉ (190℃). In a mixing bowl, combine margarine, egg white, and vanilla. In another mixing bowl, combine flour, 1 cup sugar, baking soda, and baking powder.
Mix wet ingredients with dry ingredients just until moistened. Cover and chill for 1 hour. In a shallow bowl, combine 2 tablespoons sugar and cinnamon.
Shape dough into 1 inch balls. Roll balls in the sugar-cinnamon mixture to coat. Place balls 2 inches apart onto unprepared baking sheets. Bake for 10 minutes or until edges are lightly browned.
