So I decided to try some snickerdoodles as a dessert for dinner tonight. (Dinner was homemade spaghetti sauce with turkey meatballs, pasta, and garlic-butter-herb bread…no pics of the dinner, though!) Oh, and some Italian Saviognese, if I spelled that correctly.
These turned out well – nice and lightly crispy, the way I like my snickerdoodles (partly due to the fact that I replaced my baking powder today?). The recipe is from the Sept 07 issue of Cooking Light. They also have a strong enough cinnamon taste that it doesn’t get lost in the sugar.
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
Preheat oven to 400°.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.
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.
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.
30 cookies (serving size: 1 cookie)
CALORIES 99(30% from fat); FAT 3.3g (sat 2g,mono 0.9g,poly 0.2g); PROTEIN 0.9g; CHOLESTEROL 15mg; CALCIUM 17mg; SODIUM 59mg; FIBER 0.3g; IRON 0.5mg; CARBOHYDRATE 16.9g
**Note: to get the tops to crack I had to bake mine for 10 min.
The following pics are both of the same exact plate of cookies in 2 different lighting situations, believe it or not!