Snickerdoodles

Cooking Light
Snickerdoodles
Photo: Oxmoor House
Serve these spiced cookies during the holidays with a mug of hot cocoa or anytime you're craving a tasty cinnamon treat.
Serves 16 (serving size: 1 cookie)

Ingredients

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4.2 ounces garbanzo bean flour (about 1 cup)
1.3 ounces potato starch (about 1/4 cup)
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup packed brown sugar
1/4 cup granulated sugar
1 tablespoon corn syrup
1 teaspoon vanilla extract
2 large egg yolks
3 tablespoons turbinado sugar
1 teaspoon ground cinnamon

Preparation

Hands-on: 8 Minutes
Total: 36 Minutes

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour and potato starch into dry measuring cups; level with a knife. Combine flour, potato starch, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.

3. Place butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed until blended. Add corn syrup, vanilla, and egg yolks, beating at low speed. Add flour mixture; beat at low speed until blended.

4. Combine turbinado sugar and cinnamon in a small bowl. Shape dough with moist hands into 1-inch balls. Roll balls in sugar mixture. Place 2 inches apart on a baking sheet lined with parchment paper; flatten cookies with the bottom of a glass. Bake at 350° for 8 to 10 minutes or until edges of cookies are golden brown. Cool completely on pan.

Created date

September 2014

Nutritional Information

Calories 106
Fat 3.9 g
Satfat 2 g
Monofat 1 g
Polyfat 0.2 g
Protein 1.9 g
Carbohydrate 16.7 g
Fiber 1.5 g
Cholesterol 31 mg
Iron 0.6 mg
Sodium 145 mg
Calcium 18 mg