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Snickerdoodle - Anstey.org
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Snickerdoodle

This is the snickerdoodle recipe that Marguerite Render Barre used.
Prep Time15 minutes
Course: Dessert, Snack
Cuisine: American, German
Keyword: Cookies, Family Favorite
Servings: 24 Cookies
Author: Marguerite Render Barre

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.