Snickerdoodles

Photo: Becky Luigart-Stayner

One reviewer called these cookies "sinfully delicious," and we must agree. Simply roll sugar cookie dough in cinnamon sugar for a Snickerdoodle delight.

Yield: 30 cookies (serving size: 1 cookie)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 99
  • Calories from fat: 30%
  • Fat: 3.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.9g
  • Carbohydrate: 16.9g
  • Fiber: 0.3g
  • Cholesterol: 15mg
  • Iron: 0.5mg
  • Sodium: 59mg
  • Calcium: 17mg

Ingredients

  • 3/4 cup granulated sugar
  • 2/3 cup light brown sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • Cooking spray

Preparation

  1. Preheat oven to 400°.
  2. Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. Shape dough into 30 balls.
  4. Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 400° for 8 minutes or until tops crack. Cool on pans 1 minute. Remove from pans; cool on a wire rack.
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