Classic Snickerdoodles
If you want to add more lacto ovo vegetarian recipes to your collection, Classic Snickerdoodles might be a recipe you should try. This recipe serves 18. One serving contains 111 calories, 1g of protein, and 5g of fat. For 13 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced hor d'oeuvre. 657 people were impressed by this recipe. It is brought to you by The Baker Chick. A mixture of sugar, cream of tartar, egg, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns an improvable spoonacular score of 8%. Try Classic Snickerdoodles, Classic Snickerdoodles for my Dad, and Classic Holiday Recipes made with Classic Ingredients! #DiamondNuts for similar recipes.
Servings: 18
Ingredients:
1 1/3 cups all purpose flour
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. cream of tartar
1 egg
2 Tablespoons light brown sugar
1/8 tsp. salt
1/2 cup plus 2 Tablespoons sugar
1/2 cup unsalted butter- room temperature
1 tsp. vanilla extract
Equipment:
oven
baking sheet
bowl
Cooking instruction summary:
Preheat oven to 350. Line cookie sheets with parchment or a silpat. Set aside. Next sfit the dry ingredients into a bowl and set aside as well.Cream the butter and sugars on medium speed for several minutes until they're light and fluffy. Add the egg and vanilla and mix to combine.Add the flour mixture in two batches, making sure the first is incirporated before adding the second. Stop when the second batch is fully combined.Stir together cinnmon and sugar in a bowl. Roll 1-inch balls of dough into the mixture. Place them on the cookie sheets about 2 inches apart. Flatten the balls of dough slightly with the palm of your hand.Bake for 9-10 minutes. Cool the sheets on wire racks for a few minutes, then trasfer the cookies directly onto the racks to let them finish cooling.
Step by step:
1. Preheat oven to 35
2. Line cookie sheets with parchment or a silpat. Set aside. Next sfit the dry ingredients into a bowl and set aside as well.Cream the butter and sugars on medium speed for several minutes until they're light and fluffy.
3. Add the egg and vanilla and mix to combine.
4. Add the flour mixture in two batches, making sure the first is incirporated before adding the second. Stop when the second batch is fully combined.Stir together cinnmon and sugar in a bowl.
5. Roll 1-inch balls of dough into the mixture.
6. Place them on the cookie sheets about 2 inches apart. Flatten the balls of dough slightly with the palm of your hand.
7. Bake for 9-10 minutes. Cool the sheets on wire racks for a few minutes, then trasfer the cookies directly onto the racks to let them finish cooling.
Nutrition Information:
covered percent of daily need
