Snickerdoodle
This is the snickerdoodle recipe that Marguerite Render Barre used.
Servings: 24 Cookies
Equipment
- 1 Measuring Spoons
- 1 Measuring Cup
- 1 Large Mixing Bowl
- 1 Wooden Spoon
- 1 Spatula
- 2 Cookie Tray
- 1 Cooling Rack
Ingredients
- 1/2 Cup Margarine
- 1/2 Cup Butter
- 1 1/2 Cup White Sugar
- 2 large Eggs
- 2 3/4 Cup All Purpose Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/4 Tsp Salt
Cinnamon & Sugar topping
- 2 Tbsp White sugar
- 2 Tsp Cinnamon
Instructions
- Cream the margarine, butter, eggs and 1 1/2 cups of sugar in the bowl.
- combine flour, salt, cream of tartar, baking powder
- stir all together into creamed mixtured
- shape into 1" balls.
- Combine cinnamon & Sugar together into topping
- roll balls in sugar & cinnamon topping mixture
- arrange on ungreased cookie sheet
- Bake 400F for 8-10min.
Notes
This is one of the classic cookies in our family.