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Snickerdoodle Cookies Recipe

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This recipe for Snickerdoodle Cookies, by , is from The Jubilant Vine Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheryl Gonzales
Added: Monday, July 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks margarine (not tub margarine),
2 cups sugar,
2 eggs,
1 3/4 cups of spelt flour,
1 cup of brown rice flour or millet
1 1/2 tsp cream of tartar,
1 tsp baking soda,
1/4 tsp salt
2-3 tsp. cinnamon

Directions:
Directions:
Beat margarine and 1 1/2 cups sugar until creamy. Mix in eggs. In a separate bowl, mix dry ingredients. Add to creamed mixture and mix well, but do not over mix or cookies will be tough. Shape into 1 inch balls. Chill in refridgerator for 1 hour. Combine 1/2 cup sugar and 2-3 tsp cinnamon. Roll chilled balls in sugar/cinnamon mixture. Place on greased baking sheets about 2 inches apart. Bake in 375 degree oven for approx. 10 minutes, or until they "crinkle" on top and begin to turn golden brown. Remove to wire racks for cooling.

Personal Notes:
Personal Notes:
These cookies freeze well after rolling in cinnamon sugar mixture. This recipe can also be easily cut in half. If makes 4-5 dozen cookies. I have, on occasion, slightly overcooked the cookies, and have found a few seconds in a microwave will soften them nicely.

 

 

 

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