Monday, October 10, 2011

Snickerdoodles


    Snickerdoodles shouldn’t be made only when the pantry is out of chocolate chips! (Although that is why I learned to bake snickerdoodles as a teenager.) Snickerdoodles are a respectable, flavorful sugar cookie and have a GREAT texture. At holiday time, I like to press candy into them J

Ingredients:
1 c. butter
1 ½ c.  sugar
1 egg
2 tsp. cream of tartar
2 ½ c. flour
1 tsp. baking soda
¼ tsp. salt
Cinnamon & sugar (for dipping)

Directions:
1. Preheat oven to 400° F.

2. In large mixing bowl or electric mixer bowl, cream room-temperature butter with sugar.

3. Add egg. Mix again.

4. Add 1 c. flour, baking soda, cream of tartar, and salt. Mix that, then add the rest of the flour.
Now your dough is done! If it is too dry, add a tablespoon of milk. Too wet, add ¼ c. flour.

5. In a small bowl, prepare a mixture of sugar and cinnamon. You’ll only need a few (3?) tablespoons of this mixture. The ratio of cinnamon to sugar isn’t an exact science—just make sure the color is light brown.

6. Scoop out “heaping teaspoons” of dough and dip each dough ball in the cinnamon/sugar bowl. Then place each cookie ball cinnamon-side-up on an ungreased cookie sheet. I always bake cookies on insulated baking sheets that consist of two layers of metal containing a thin cushion of air.
Taking a dip!

7. Bake 7-10 minutes. (I baked mine 8 ½ minutes—until I saw faint golden brown on the bottom of a couple of cookies.)

8. Pull baking sheet out of the oven and let it cool for a couple of minutes sitting on a wire rack.

Just right.
9. Use a spatula to remove cookies from the baking sheet and put on the wire rack. They’ll be firm enough to keep their shape in a few minutes!

*Nutrition facts:
Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
1 c. butter
1600
64
0
0
0
1 ½ c. sugar
1080
0
0
0
0
1 large egg
70
3
0
6
2
2 ¾ c. flour
1100
0
5
30
0
1 tsp. baking soda
0
48
0
0
0
¼ tsp. salt
0
25
0
0
0
Total (about 50 cookies):
3850 kcal
140 %
5 g
36 g
2 %
1 cookie:
77 kcal
3 %
0 g
0.75 g
0 %

*Calculated from food packaging:
 I used “Great Value” brand butter, “Domino” brand sugar, “Egglands Best” brand egg,  “Bakers and Chefs” brand (Sams Club) all-purpose flour, “Arm & Hammer” brand baking soda, and “Morton” brand salt.

1 comment:

  1. You can never go wrong with snickerdoodles because there is not one person that can resist them! Your picture is stunning and inspiring. I am ready to bake up a batch-yum!

    ReplyDelete