Snickerdoodles II
One recipe for the production of snickerdoodle cookies is as follows.
Ingredients
- 344 g (2 ¾ cups or 24 oz) all-purpose flour
- ¼ tsp salt
- 1 tsp baking soda
- 2 tsp cream of tartar
- 200 g (1 cups or 6 oz) white sugar
- 100 g (½ cup or 4 oz) soft shortening
- 110 g (½ cup or 4 oz) butter
- 2 eggs, beaten
- 2 tbsp sugar
- 1 tsp cinnamon
Ingredients for 36 servings (895 g) · the original recipe
Method
- 1
Preheat oven to 205°C (400°F or Gas Mark 6).
Oven - 2
Mix flour, salt, baking soda, cream of tartar, sugar, shortening, and butter.
- 3
Roll into 1 tbsp balls.
- 4
Mix sugar and cinnamon.
- 5
Roll balls in sugar-cinnamon mixture.
- 6
Bake for 10 minutes or until crisp and light brown.
Oven - 7
Sprinkle generously with cinnamon while hot.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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