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| SNICKERDOODLES | |
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2 eggs 2/3 cup oil 2 tsp. vanilla 3/4 cup sugar 2 cups all-purpose flour, sifted 2 tsp. baking powder 1/2 tsp. salt 1 tsp. cinnamon or 2 tsp. grated lemon rind 1/2 cup sugar, for rolling Heat oven to 400°F. Beat eggs with fork, stir in oil, vanilla and lemon rind (if using). Blend in 3/4 cup sugar until mixture thickens. Blend flour, baking powder, and salt; add to mixture. Roll into 1-inch balls. Mix 1/2 cup sugar and cinnamon. Roll balls in sugar mixture. Place on baking sheet, criss-cross with fork. Place 2 inches apart on ungreased baking sheet. Bake at 400°F for 8 to 10 minutes. Remove immediately from baking sheet. Variations: You may omit cinnamon and use 2 teaspoons lemon rind in batter, roll in sugar and bake. Submitted by: Kathy Larsen | |
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recipe reviews #125927
Paula B. (Rhode Island) says:
I've tried a few recipes for snickerdoodles using vegetable oil and really like how easily the dough comes together. So, I just experimented with this one, making only half the recipe. I had to drop the batter on the sheet as it was too runny to shape, and then I sprinkled the topping onto the cookies. Baked at 375°F as I find 400°F usually produces poor results in my oven. The cookie has a wonderful, light and fluffy texture but is not overly sweet. Maybe I will add a dash of the topping mixture into the dough. Definitely will make again.
#131491
Laura (Germany) says:
We loved it! I added some crunched peanuts to the dough and the cookies turned out lovely. Thanks for the recipe,
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