Monday, 25 July 2011

Snickerdoodles (Originally posted 22/12/09 on The Alternating Kitchen Witch. Edited 25/07/11)

One from my mom, but this one converts nicely to gluten, wheat, and dairy free without any adjustments.

1 cup soft margerine (dairy free works, as well)
1 1/2 cup granulated sugar
2 eggs
2 tsp cream of tartar
2 3/4 cup sifted flour
1 tsp baking soda
1/2 tsp salt

Mix together margerine, sugar, and eggs. Mix well. Sift together cream of tartar, flour, baking soda, and salt, and stir into other mix. Chill dough. Roll into balls the size of walnuts. Roll into a mixture of 2 tbsp sugar and 2 tsp cinnamon (adjust until it is the balance you want). Place about 2 inches apart on an ungreased cookie sheet. Bake until lightly brown but still soft (these cookies puff up at first, then flatten out), at 400F (I put at just under gas mark 7), for 8 to 10 minutes.

Brightest Blessings

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