Cookbook:Snickerdoodles (Boston Globe)

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This snickerdoodle recipe is originally from the Boston Globe, June 14, 1898, pg. 8. Attributed to M. Elizabeth Adams.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Cream the butter and sugar together.
  2. Beat in the eggs.
  3. Combine the flour, cream of tartar, and baking soda.
  4. Alternately mix the flour and milk into the batter to make a dough.
  5. Drop dough on a greased or lined baking sheet in spoonfuls.
  6. Sprinkle with sugar and cinnamon.
  7. Bake in a quick oven.

See also[edit | edit source]