Snickerdoodles

Snickerdoodles Recipe
Photography: Randy Mayor; Styling: Jan Gautro
Sugar, spice, and everything nice, that's what these classic cookies are made of! If you're not already sold, these cookies are low in calories and easy to make.
4

Worthy of a special occasion

Yield:

42 cookies (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 54
Caloriesfromfat 22 %
Fat 1.3 g
Satfat 0.7 g
Monofat 0.1 g
Polyfat 0.4 g
Protein 0.7 g
Carbohydrate 10.1 g
Fiber 0.2 g
Cholesterol 8 mg
Iron 0.3 mg
Sodium 28 mg
Calcium 3 mg

Ingredients

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup sugar
1/4 cup butter, softened
1 tablespoon corn syrup
1 teaspoon vanilla
1 large egg
3 tablespoons sugar
2 teaspoons ground cinnamon
Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk.

Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.

Combine 3 tablespoons sugar and cinnamon, stirring with a whisk.

With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture. Place balls 2 inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.

Note:

April 2003
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