Snickerdoodles Recipe
This recipe is from an old cookbook, Festive Baking for
All Seasons, Pillsbury, 1976.
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SNICKERDOODLES
1-1/2 cups sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
3-2/3 cups Pillsbury's All Purpose or Unbleached Flour
1 teaspoon cream of tartar
1/2 teaspoon soda
1/4 teaspoon salt
1/4 cup sugar
4 teaspoons cinnamon
Preheat oven to 400°F. In
large bowl, blend first four (4) ingredients at low speed;
beat 2 minutes at medium speed. (Lightly spoon flour
into measuring cup; level off.) Stir in flour, cream
of tartar, soda and salt. Shape dough into 1-inch
balls. Roll in mixture of 1/4 cup sugar and cinnamon.
Place 2-inches apart on ungreased cookie sheets. Bake
7 to 10 minutes until edges are set, but not brown. 5
to 6 dozen cookies.
Ref: 003643
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