Rachel's Recipes


Posted on: December 30, 2009

A while ago I made two snickerdoodle recipes so we could decide which one we liked better. Well, we couldn’t decide which one was better so I’m listing them both here for future bake offs!

1 1/2 cups white sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
1/2 c. real butter, soft
1-1/2 c. all-purpose flour
1 c. sugar
1 egg
1/2 t. vanilla
1 t. baking soda
1/2 t. cream of tartar
2 T. sugar
1 t. ground cinnamon
1/4 t. salt
Preheat oven to 400 degrees. Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls.

Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set.

Beat the butter with an electric mixer for about 30 seconds, until creamy. Add in 1/2 of the flour, 1 c. sugar, egg, vanilla, soda, salt and cream of tartar. Beat until combined; stir in remaining flour. Refrigerate for 1 hour.

After it chills, remove from fridge. In a shallow bowl, combine the 2 T. of sugar and cinnamon. With a small melon scooper, form 1″ balls out of the dough. Roll each ball to cover completely in the cinnamon mix:

Place 2″ apart on a parchment lined cookie sheet. Bake in a 375 degree preheated oven for about 10 minutes, or until very slightly golden.

Source: All Recipes Source: Sunday Baker

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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