Snickerdoodles! Yumm! I definitely recommend doubling this recipe. When you do, it yields 18 jumbo cookies. I think this is my favorite cookie recipe; I make it often for school lunches.
Ingredients:
1/2 cup margarine/butter @ room temperature
3/4 cup sugar
1 egg
1 tsp vanilla
1 tsp cream of tartar
1/2 tsp baking soda
1 1/2 cups flour
Topping
2 tbs sugar
1 tsp ground cinnamon
Preheat oven to 375 degrees. In a large bowl, beat margarine/butter, sugar, and egg until fluffy. Add vanilla. Next, add cream of tartar, baking soda, and flour. Stir well.
To get the large cookies, I used an ice cream scoop. But, from the original recipe, the dough is only supposed to be molded into 1" balls. Toss the dough into the cinnamon/sugar topping.
Line the cookie sheets with parchment paper. Align the cookies to be about 2" apart. Bake for 8-10 minutes. (My BIG cookies ended up baking for about 15 minutes.) They should be lightly browned around the edges and be firm on the bottoms.
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