James Whitcome Riley Snickerdoodles

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READY IN: 24hrs 8mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • in a large mixer bowl, cream the margarine.
  • slowly add the 1 1/2 cups sugar, then the eggs.
  • mix in the flour, cream of tartar, baking soda, and salt -- and gradually add to the creamed mixture.
  • chill the dough overnight.
  • combine the remaining sugar and the cinnamon on a small plate.
  • divide the dough in half, keeping one half refrigerated until needed.
  • shape the dough into balls the size of walnuts, and roll the balls in cinnamon sugar.
  • place 2" apart on an ungreased baking sheet and bake just until golden.check the bottoms to make sure they are not getting too brown -- about 8 minutes.
  • the cookies will puff up first, then flatten out with crinkles tops --
  • cool on rack and store in a tightly covered container.
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