Snickerdoodle cookies
Nutritional Info
- Servings Per Recipe: 69
- Amount Per Serving
- Calories: 65.9
- Total Fat: 3.0 g
- Cholesterol: 10.6 mg
- Sodium: 28.9 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 0.2 g
- Protein: 0.7 g
View full nutritional breakdown of Snickerdoodle cookies calories by ingredient
Introduction
The best snickerdoodles ever! I found this on allrecipes.com, I believe. The best snickerdoodles ever! I found this on allrecipes.com, I believe.Number of Servings: 69
Ingredients
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2 3/4 c flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp sat
1 stick unsalted butter (8 Tablespoons)
1/2 c pure vegetable shortening
1 3/4 c sugar
2 Tablespoons cinnamon, ground
2 large eggs
Directions
1.) Preheat oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper, or spray with nonstick spray. Set aside.
2.) Sift together flour, cream of tartar, baking soda, and salt; set aside.
3.) In the bowl of an electric mixer, combine butter, shortening, and 1 1/2 c sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and beat to combine. Add dry ingredients and beat to combine.
4.) In a small bowl, combine remaining 1/4 c sugar and the ground cinnamon. Use a small (1 1/4 oz) ice cream scoop to form balls of dough, and roll the balls in cinnamon sugar. Place about 2 inches apart on the baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes.
5.) Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.
Original recipe says it makes about 4 dozen cookies, but mine were smaller, so I had about 69 cookies. That's what I based my nutritional calculations on, because it makes it easier for me to enter them into my tracker.
Number of Servings: 69
Recipe submitted by SparkPeople user AGIRLEY.
2.) Sift together flour, cream of tartar, baking soda, and salt; set aside.
3.) In the bowl of an electric mixer, combine butter, shortening, and 1 1/2 c sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and beat to combine. Add dry ingredients and beat to combine.
4.) In a small bowl, combine remaining 1/4 c sugar and the ground cinnamon. Use a small (1 1/4 oz) ice cream scoop to form balls of dough, and roll the balls in cinnamon sugar. Place about 2 inches apart on the baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes.
5.) Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.
Original recipe says it makes about 4 dozen cookies, but mine were smaller, so I had about 69 cookies. That's what I based my nutritional calculations on, because it makes it easier for me to enter them into my tracker.
Number of Servings: 69
Recipe submitted by SparkPeople user AGIRLEY.