Snickerdoodle Tea Cakes

Name: Snickerdoodle Tea Cakes
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters butter, softened; 177 milliliters cane syrup; 3 larges eggs; 1 Tbsp ground cinnamon; 2 teaspoons ground cinnamon; 2 teaspoons fresh lemon juice; 1 liters self-rising flour; 158 milliliters sugar; 296 milliliters sugar; 1 Tbsp vanilla extract

Snickerdoodle Te Head to the store and pick up sugar, cane syrup, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Beat butter and 1 1/4 cups sugar at medium speed with an electric mixer until creamy.

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Add cane syrup and next 2 ingredients, beating just until blended.

Ingredients you will need

Cane Syrup

Add eggs, 1 at a time, beating just until blended after each addition. Stir 1 1/2 tsp. ground cinnamon into flour; gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir together 2/3 cup sugar and 1 Tbsp. ground cinnamon in a shallow dish or pie plate. Drop dough by rounded spoonfuls into cinnamon-and-sugar mixture, using a small cookie scoop (about 1 1/4 inches), and place 2 inches apart on parchment paper-lined baking sheets.

Ingredients you will need

Cinnamon

Butter

Dough

All Purpose Flour

Sugar

Egg

Equipment you will use

Baking Paper

Baking Sheet

Bake at 350 for 8 to 10 minutes or just until edges begin to turn golden brown. Cool on baking sheets on wire racks 1 minute; transfer to wire racks. Cool completely (about 15 minutes). Store in airtight containers 1 week.

Equipment you will use

Baking Sheet

Oven