Ingredients
-
1
-
1 1/2
-
2
-
2 3/4
-
2
-
1
-
1/4
-
-
2
-
2
-
-
-
-
-
Directions
Snickerdoodles,My daughter brought this home from her first grade cooking class in school.,Warning: This recipe specifies self-rising flour, plus baking soda, salt, and cream of tartar. Its obvious that the author conflated two recipes. If you are using self-rising flour, leave out the baking soda, salt, and cream of tartar! I wound up with paper-thin, bitter-tasting cookies. Its obvious all the 5-star reviews here came from people who used all-purpose flour. I specifically sought out a snickerdoodle recipe that called for self-rising flour because it was the only kind I had in the house, so I take no blame here.,Please, please, please correct this recipe! I followed it to the letter and my cookies turned out thin and bitter-tasting. I found that this recipe combined the ingredients from two other snickerdoodles recipes: one for self-rising flour (which does not need to have baking soda, salt, and cream of tartar added to it) and one for all-purpose flour. I wasted two eggs, half a pound of butter, sugar, etc. on these.
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Steps
|
1
Done
|
Mix the Cinnamon With the Sugar in a Bowl and Set Aside. |
|
2
Done
|
Mix the Margarine, Sugar and Eggs. |
|
3
Done
|
Add the Dry Ingredients and Form Small Balls. |
|
4
Done
|
Roll the Balls in the Cinnamon/Sugar Mixture. |
|
5
Done
|
Place on a Cookie Sheet 5 Centimeters Apart (they Spread as They Bake). |
|
6
Done
|
Bake For 8-10 Minutes at 190 Degrees Celsius (375 F). |
|
7
Done
|
Remove from the Tray Immediately. |
