Wednesday, January 12, 2011

Snickerdoodle Cookies

Whenever I want a cookie, it never fails I am missing an ingredient in the house. I really wanted chocolate chip or chocolate chocolate cookies today, but alas. No chocolate chips.

I still wanted to bake cookies though. As long as you have cream of tartar in your have everything (most likely) you need for a Snickerdoodle.


Oven to 375 degrees.
1.5 cups all purpose flour
1/4 tsp baking soda
1/4 tsp cream of tartar
1 cup granulated sugar
1 large egg
1/2 cup smart balance light (like all my recipes, you can sub regular butter instead; just don't pay attention to my nutrition facts)
1/2 tsp vanilla extract

1.5 tbsp granulated sugar + 1 tsp ground cinnamon for rolling the cookies in prior to baking

How to:
Either with your stand mixer or an electric mixer, beat the butter for about 30 seconds until whipped. Add in the sugar. Mix until combined. Add the cream of tartar and baking soda. Next mix in the egg & vanilla. Blend until combined. Add in the flour. Place plastic wrap over the mix and chill the cookie dough either for 40-45 minutes in the freezer or 60 minutes in the fridge.

When the dough is ready, take a tablespoon and roll the dough into your palms and then roll the ball in the sugar and cinnamon mixture.

Place each ball on a non stick sprayed cookie sheet and bake in the oven for 11 minutes. 

These are easy and tasty cookies for when you just need something sweet.

Serving Size: 1 cookie, yields 24 cookies

Amount per Serving

Calories 78
Calories from Fat 16.7

Total Fat 1.86g
Saturated Fat 0.56g
Cholesterol 8.96mg
Sodium 40.73mg
Total Carbohydrate 14.46g
Dietary Fiber 0.3g
Sugars 8.27g
Protein 1g

1 comment:

  1. I'm totally going to have to try these! I use my grandmother's old recipe and it uses CRISCO! These sound awesome-