Snickerdoodles I
This vegetarian builds cream of tartar and vegetable shortening into a satisfying meal you can have ready in about 70 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 8 steps.
You'll mainly reach for oven and whisk. At medium difficulty across 8 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 180 C and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, cream of tartar, baking soda and salt and set aside.
- In a large bowl, beat the shortening with the 200 g of sugar until light and fluffy, then beat in the eggs one at a time followed by the vanilla.
- Gradually mix in the dry ingredients until a soft, even dough forms, then chill it for about 15 minutes to make it easier to handle.
- Stir together the 3 tablespoons of sugar with the ground cinnamon in a shallow dish.
- Roll the dough into walnut-sized balls, toss each one in the cinnamon sugar to coat thoroughly, then space them about 5 cm apart on the prepared sheets.
- Bake for 9 to 11 minutes until the cookies have spread, cracked on top and set at the edges but still look soft in the centre.
- Let the cookies rest on the sheet for 2 minutes to firm up, then transfer to a wire rack to cool completely.
You'll use: Oven · Whisk · Baking sheet
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does Snickerdoodles I take to make?
About 70 minutes from start to finish — an estimate based on the 8 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Snickerdoodles I vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Snickerdoodles I is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Snickerdoodles.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.