Snickerdoodles  Dessert  147 reads

Snickerdoodles


Unsalted butter, softened 180g | 3/4 cup
Shortening, softened 2 tbsp
Granulated sugar 180g | 3/4 cup
Light brown sugar 80g | 1/2 cup
Medium eggs 2
Vanilla extract 1 tsp
All-purpose flour (plain flour) 340g | 2 1/3 cups
Salt 1/2 tsp
Baking powder 3/4 tsp
Cream of tartar 1/2 tsp
Caster sugar 110g | 1/2 cup
Ground cinnamon, for dusting 2 tbsp

Cream together the butter, shortening, and sugars in a large mixing bowl until pale and fluffy, about 3 minutes.

Beat in the eggs one by one, and then beat in the vanilla extract. Sift in the flour, salt, baking powder, and cream of tartar, and mix well until you have an even cookie dough.

Cover the bowl and chill for 45 minutes.??4 After chilling preheat the oven to 180°C (160° fan) | 350F | gas.

Grease and line two large baking trays with greaseproof paper.

Combine the caster sugar and ground cinnamon in a shallow bowl, mixing well. Take tablespoons of the dough and roll into balls between your palms.

Roll the balls in the cinnamon sugar and then place on the trays, spaced apart.

Bake for 12-15 minutes until the cookies have spread out and are golden-brown. Remove to wire racks to cool before serving.

makes 24 cookies


Rating 2.65/5
Rating: 2.6/5 (17 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team