Snickerdoodles

Step 1/ 5

• baking sheet
• parchment paper (optional)
• silicone baking mat

Preheat the oven to 350F (or 180C) and prep a cookie sheet with parchment paper.

Step 2/ 5

• ⅛ cup margarine
• ⅛ cup sugar
• ⅛ tbsp starch
• ¼ tbsp water
• ⅛ tsp vanilla extract

• spatula (optional)
• bowl
• whisk (optional)
• hand mixer with beaters (optional)
• stand mixer with paddle (optional)

Cream the butter with sugar until light and fluffy (approximately 5 minutes). Combine starch and water to a slurry and add together with the vanilla into the butter-sugar mixture.

Step 3/ 5

• ⅛ cups flour
• ⅛ tsp cream of tartar
• ⅛ tsp baking soda

• spatula

Combine the dry ingredients and fold gently into the butter-starch mixture. Put that dough into the fridge for 20 minutes.

Step 4/ 5

• cinnamon sugar (for coating)

• ice cream scoop

Take the dough out of the fridge, your oven should now be getting pre-heated if you haven‘t done that yet. Scoop balls of dough and coat them in cinnamon sugar and align them with space on the baking sheet.

Step 5/ 5

Bake your cookies for 10-12 minutes. Let them cool for 5 minutes after that on the baking sheet, then transfer them onto a cooling rack.

Enjoy your meal!