90-Cal To Die For Snickerdoodles
- Number of Servings: 50
Ingredients
2-3/4 cups white flour2 tsp cream of tartar1 tsp baking soda1/4 tsp salt1 cup unsalted butter, room temperature1-1/2 cups + 1/3 cup granulated sugar, separated2 eggs1 tsp vanilla extract1-1/2 tbsp cinnamon
It's important to refrigerate dough/baking sheets as recommended in this recipe, so follow closely!
Preheat oven to 350F/175C. Place baking sheets in fridge/freezer.
Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
Cream together butter and 2-3/4 cups sugar until pale and fluffy. Beat in eggs one at a time. Stir in vanilla.
Gradually stir in the flour mixture until fully blended.
Chill dough for at least 30 minutes. While dough is chilling, stir together the remaining 1/3 cup sugar and 1-1/2 tbsp cinnamon.
Roll 1-inch balls of dough and roll through the cinnamon/sugar mixture to coat, then place on the cookie sheet approximately 2 inches apart. Bake for approximately 7-10 minutes, until browned a bit on top.
Allow cookies to sit on cookie sheet for about five minutes before removing to cookie rack.
Chill dough and cookie sheets between batches.
Recipe yields anywhere from 45-55 cookies. Nutrition is figured for 50 cookies.
Number of Servings: 50
Recipe submitted by SparkPeople user FAELFE.
Preheat oven to 350F/175C. Place baking sheets in fridge/freezer.
Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
Cream together butter and 2-3/4 cups sugar until pale and fluffy. Beat in eggs one at a time. Stir in vanilla.
Gradually stir in the flour mixture until fully blended.
Chill dough for at least 30 minutes. While dough is chilling, stir together the remaining 1/3 cup sugar and 1-1/2 tbsp cinnamon.
Roll 1-inch balls of dough and roll through the cinnamon/sugar mixture to coat, then place on the cookie sheet approximately 2 inches apart. Bake for approximately 7-10 minutes, until browned a bit on top.
Allow cookies to sit on cookie sheet for about five minutes before removing to cookie rack.
Chill dough and cookie sheets between batches.
Recipe yields anywhere from 45-55 cookies. Nutrition is figured for 50 cookies.
Number of Servings: 50
Recipe submitted by SparkPeople user FAELFE.
Nutritional Info Amount Per Serving
- Calories: 88.2
- Total Fat: 3.9 g
- Cholesterol: 18.1 mg
- Sodium: 39.3 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 0.3 g
- Protein: 1.0 g
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