DessertApril-May 2013

Snickerdoodle Cookies

MAKES 12 3-INCH COOKIES

Who doesn’t love a great snickerdoodle? Slightly cakey, these cookies will satisfy the cookie monsters in your family. Enjoy them as cookies or use them to sandwich Snickerdoodle Filling and make 6 Snickerdoodle Whoopie Pies.

1 recipe Vanilla Soft Cookie batter
2 teaspoons ground cinnamon, divided
1 tablespoon powdered sugar

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Prepare 1 batch Vanilla Soft Cookie batter (page 48). Add 1 teaspoon cinnamon to batter and stir well.

3. Using a ¼-cup ice cream or cookie scoop, carefully place 6 mounds of batter on each baking sheet, making each one circular in shape (about 2½ to 3 inches across). Using a clean, wet finger, smooth batter and flatten just slightly. Cookies will spread while baking.

4. Place 1 baking sheet at a time on the center rack in preheated oven. Bake about 6 minutes and rotate pan. Bake about 5 to 7 minutes more or just until edges start to look slightly golden. Cookies will barely have any color but a toothpick should come out clean. Repeat with the other baking sheet. Let cookies cool for a minute on the pan. Then carefully remove to a rack to cool.

5. Place a cookie sheet or parchment paper underneath rack. Blend remaining cinnamon with powdered sugar. Using a mesh strainer, sprinkle cinnamon and powdered sugar mixture over each cookie.

Each cookie contains 184 calories, 6g total fat, 3g saturated fat, 0g trans fat, 20mg cholesterol, 203mg sodium, 32g carbohydrate, 0g fiber, 15g sugars, 1g protein, 20Est GL.

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