Alex J’s Scrumptious Snickerdoodles, modified from allrecipes.com
(225 mL) 1 cup shortening
(343 mL) 1.5 cups white sugar
(627 mL) 2.75 cups sifted all-purpose flour
(5 mL) 1 tsp baking soda
(10 mL) 2 tsp cream of tartar
(1 mL) .25 tsp salt
(30 mL) 2 Tbs white sugar
(10 mL) 2 tsp ground cinnamon
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.
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I found this website when I searched “Snickerdoodle Cookie Recipes” and a few recipes came up on the website. I picked this exact one because the picture looked the most delicious. I just love Snickerdoodles so that’s why I did this. Chemistry Info: Pure Substances are baking soda (NaHCO3), salt (NaCl), and sugar (C12H22O11). The homogeneous mixtures are flour, ground cinnamon, cream of tartar, and shortening. The heterogeneous mixtures are eggs, finished cookies, and unmixed dough. Physical changes are when the cookies get hot in the oven and when the batter becomes balls of dough. The chemical changes are indicated by the lightly browned bottom and when they puff up.
Submitted by: "Alex J"