Snickerdoodles
2012-11-29
- Yield : About 70
- Servings : 70
- Prep Time : 2:40 h
- Cook Time : 6m
- Ready In : 2:50 h
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Nutritional Info
This information is per serving.
-
Calories
60 -
Calories from Fat
24 -
Total Fat
3g -
Saturated Fat
0g -
Trans Fat
0.6g -
Cholesterol
6mg -
Sodium
40mg -
Carbohydrates
8g -
Dietary FIber
0g -
Sugar
4g -
Protein
1g -
Serving Size:
1 cookie
Updated 12-12-2020: Reduced flour weight from 390 to 350 grams.
Snickerdoodles are easy, crisp cookies bursting with cinnamon flavor that you can store in a cool dry place for months or freeze for 6 months or more.
Snickerdoodles are a refrigerated shaped cookie. The dough must be refrigerated from 2 hours to overnight to make shaping its into balls easier. Snickerdoodle dough can also be frozen six month or more and thawed when ready to shape and bake.
One 2-inch (5 cm) cookie has about 60 calories. Like all homemade cookies, they have no chemical additives, preservatives, or artificial colors or flavors.
Substituting Margarine Or Shortening For Butter
Like most cookie recipes, you can make Snickerdoodles using butter, margarine, shortening, or a combination. Butter and margarine are interchangeable. Both are about 80% fat. Always use a full fat margarine for baking. Full fat means 80% fat or higher. How do you know if a margarine is full fat? Check the nutrition label. One tablespoon (14 g, 15 ml) should have at least 100 calories. Reduced fat margarines have 60 to 80 calories.
One tablespoon of butter (14 g, 15 ml) has 100 calories. But, one tablespoon of shortening (12 g, 15 ml) has about 110 calories. Why? Because butter is about 85% fat and shortening 100% fat. Most people substitute an equal volume (tbsp, cup) of shortening for butter. While butter has 113 grams (4 oz) per cup, a cup of shortening is 96 grams.
Substituting an equivalent amount of shortening for butter or margarine add 10 calories per tablespoon (12 g) and 160 calories per cup (96 g). For this recipe, using all shortening adds about 5 calories per cookie.
Other Cookie Recipes
Ingredients
- 1 tablespoon (15 ml) granulated sugar
- 1 tablespoon (15 ml) ground cinnamon
- 8 oz (225 g) butter, margarine, or shortening
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs
- 1 teaspoon (5 ml) pure vanilla extract
- 2 3/4 cups (350 g) all-purpose flour
- 1 teaspoon (5 ml) baking powder
- 2 teaspoons (10 ml) cream of tartar
- Non-stick cooking spray
Method of Preparation
Step 1
Comine 1 tablespoon of sugar and cinnamon in a small bowl
Step 2
Using a hand or stand mixer, cream butter and gradually add sugar beating until well combined. Add eggs and beat until light and fluffy. Stir in vanilla extract.
Step 3
Sift together flour, soda, and cream of tartar. Add to creamed mixture and beat on low or mix with a spoon until thoroughly combined.
Step 4
Chill dough 2 hours or overnight.
Step 5
Preheat oven to 400°F (205°C). Lightly spray 3 or more baking sheet with non-stick spray or line with parchment paper.
Step 6
Shape dough into 1-inch (2.5 cm) balls and place on baking sheets. Roll each ball in the sugar/cinnamon mixture and place 2 inches (5 cm) apart on baking sheet.
Step 7
Bake 6 to 8 minutes or until lightly browned. Transfer to wire racks to cool.
