The recipe for Snickerdoodles is given below: 2 sticks of butter, 1-teaspoon baking soda, 1.5 cups sugar, 2 teaspoons cream of tartar, 2 eggs, 0.5 teaspoon salt, 2.75 -cup flour, 4 teaspoons cinnamon-sugar. In your kitchen, you have 24 sticks of butter, 10.5 cups of sugar, 1.5 dozen eggs, 22 cups of flour, 15 teaspoons of baking soda, 45 teaspoons of cream of tartar, 50 teaspoons of salt, and 40 teaspoons of cinnamon sugar. How many batches of Snickerdoodles can you make? What is the limiting reactant?

Snickerdoodles are a cookie classic – soft, tender butter cookies with a slight tang and chewy texture that are rolled in cinnamon-sugar and baked. A holiday staple, for sure, but also an every day, any day kind of cookie, as well!

Everyone and anyone has a recipe for snickerdoodles, but I’m here today to tell you that these are the absolute best of the best. They puff in the oven and then settle back down while cooling into a soft, thick, supremely chewy cookie with a gorgeous crinkly top. They’ve received nothing but rave reviews!

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