Snickerdoodles
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 117. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/2 cup margarine or butter
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
Instructions
- In a mixing bowl beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the 1 cup sugar, the egg, vanilla, baking soda, and cream of tartar. Beat till thoroughly combined. Beat in remaining flour. Cover and chill 1 hour.
- Shape dough into 1-inch balls. Combine the 2 tablespoons sugar and the cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375° oven for 10 to 11 minutes or till edges are golden. Cool cookies on a wire rack.
- To turn these into drop cookies, skip the chilling and sprinkle the dropped dough with the sugar and cinnamon.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Easiest snickerdoodle recipe of all time" by ginnerobot; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/78011127@N00/3099540845. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.