Snickerdoodle – Cinnamon Sugar Cookie goodness
Need a lacto ovo vegetarian hor d'oeuvre? Snickerdoodle – Cinnamon Sugar Cookie goodness could be an awesome recipe to try. One serving contains 75 calories, 1g of protein, and 2g of fat. For 16 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 48. From preparation to the plate, this recipe takes roughly 30 minutes. This recipe is liked by 87 foodies and cooks. A mixture of eggs, granulated sugar, sea salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for Christmas. It is brought to you by White on Rice Couple. All things considered, we decided this recipe deserves a spoonacular score of 4%. This score is very bad (but still fixable). If you like this recipe, you might also like recipes such as Snickerdoodle Cupcakes with Brown Sugar & Cinnamon Buttercream, Cinnamon-Sugar Mini Donut-Topped Snickerdoodle Cake, and Brown Sugar Cinnamon Sugar Cookie Bars.
Servings: 48
Ingredients:
1 t (5 g) Baking Soda
1/2 c (100 g) Cinnamon Sugar mix (1 part cinnamon, 3 parts sugar ratio)
1 T (15 g) Cornstarch
2 t (10 g) Cream of Tartar
2 large. Eggs
1 c (150 g) Golden Brown Sugar
3/4 c (150 g) granulated Sugar
1/4 t Sea Salt
2 1/4 c (300 g) unbleached, all-purpose Flour
1/2 c (100 g) unsalted Butter (room temp.)
2 t (10 ml) Vanilla Extract
1/4 c (50 g) Lard or Shortening (room temp.)
Equipment:
oven
mixing bowl
plastic wrap
bowl
baking paper
baking sheet
Cooking instruction summary:
Pre-heat oven to 350° F (325° F convection bake)Combine sugars, butter and lard in a mixing bowl and cream until light and fluffy. Add eggs, vanilla extract, and salt and mix until fully incorporated.Sift flour, cream of tartar, baking soda, and cornstarch together and gently mix into butter mixture.Freezing Option: roll dough into a log and wrap in plastic wrap. Freeze. When ready to use, thaw for about 30 minutes, then continue with recipe.Put cinnamon sugar mix into a bowl. Gently form dough into a small ball (about the size of a walnut) then roll in cinnamon sugar mix. Place balls on a baking sheet lined with a silpat or baking paper. Make sure to give plenty of room between cookies since they spread quite a bit.Bake for 10-12 minutes. They should be lightly golden. Remember it is better to slightly under-bake than to over-bake cookies.
Step by step:
1. Pre-heat oven to 350° F (325° F convection bake)
2. Combine sugars, butter and lard in a mixing bowl and cream until light and fluffy.
3. Add eggs, vanilla extract, and salt and mix until fully incorporated.Sift flour, cream of tartar, baking soda, and cornstarch together and gently mix into butter mixture.Freezing Option: roll dough into a log and wrap in plastic wrap. Freeze. When ready to use, thaw for about 30 minutes, then continue with recipe.Put cinnamon sugar mix into a bowl. Gently form dough into a small ball (about the size of a walnut) then roll in cinnamon sugar mix.
4. Place balls on a baking sheet lined with a silpat or baking paper. Make sure to give plenty of room between cookies since they spread quite a bit.
5. Bake for 10-12 minutes. They should be lightly golden. Remember it is better to slightly under-bake than to over-bake cookies.
Nutrition Information:
covered percent of daily need
