Snickerdoodles
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 223.1
- Total Fat: 10.4 g
- Cholesterol: 36.5 mg
- Sodium: 128.4 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 0.6 g
- Protein: 2.5 g
View full nutritional breakdown of Snickerdoodles calories by ingredient
Introduction
These are good. Really, really good. And also, really, really big. You could easily make them half the size and get a few dozen cookies out of the recipe. These are good. Really, really good. And also, really, really big. You could easily make them half the size and get a few dozen cookies out of the recipe.Number of Servings: 20
Ingredients
-
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup shortening
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar, plus 3 tablespoons
2 large eggs
1 tablespoon ground cinnamon
Directions
Preheat the oven to 350 degrees F.
Sift the flour, baking soda, and salt into a bowl.
With a handheld or standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.
Mix the 3 tablespoons sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.
Yields 20 cookies.
Number of Servings: 20
Recipe submitted by SparkPeople user LOLCOSPLAY.
Sift the flour, baking soda, and salt into a bowl.
With a handheld or standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.
Mix the 3 tablespoons sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.
Yields 20 cookies.
Number of Servings: 20
Recipe submitted by SparkPeople user LOLCOSPLAY.