Snickerdoodles (Mine)
Yield
12 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ¾ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cream of tartar
|
|
| 1 | cup |
margarine
|
|
| 2 | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | tablespoons |
sugar
|
|
| 1 | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 887 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
cream of tartar
|
|
| 237 | ml |
margarine
|
|
| 473 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 45 | ml |
sugar
|
|
| 5 | ml |
cinnamon
ground |
|
Directions
Grease a cookie sheet.
Stir together flour, soda, cream of tartar, and ½ teaspoon salt.
Beat margarine for 30 seconds; add the 2 cups 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 in a mixture of the 3 tablespoons sugar and the cinnamon.
Place balls 2 inces apart on a cookie sheet; flatten slightly with the bottom of a drinking glass.
Bake in a 375 oven about 8 minutes or until light golden.
