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:

Quickview
110k Calories
1g Protein
5g Total Fat
14g Carbs
0% Health Score
Limit These
Calories
110k
6%

Fat
5g
8%

  Saturated Fat
3g
21%

Carbohydrates
14g
5%

  Sugar
6g
8%

Cholesterol
22mg
8%

Sodium
55mg
2%

Get Enough Of These
Protein
1g
3%

Manganese
0.12mg
6%

Selenium
4µg
6%

Vitamin B1
0.07mg
5%

Folate
18µg
5%

Vitamin B2
0.06mg
4%

Vitamin A
171IU
3%

Iron
0.51mg
3%

Vitamin B3
0.56mg
3%

Phosphorus
16mg
2%

Fiber
0.4g
2%

Vitamin E
0.18mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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