Snickerdoodles # 3
Yield
2 servingsPrep
60 minCook
10 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 1 ½ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 ¾ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
cream of tartar
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 355 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 651 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
cream of tartar
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
Directions
Mix butter, sugar and eggs thoroughly with a mixer.
Sift dry ingredients together and stir into first mixture.
Chill dough, form in balls, roll in cinnamon and sugar mixture.
Bake at 400℉ (200℃) for 8 to 10 minutes on greased cookie sheet.
They will flatten out as they bake.
