Try this Bakers Best Snickerdoodles recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 375F. Line several baking sheets with parchment paper, or grease them lightly with vegetable oil. Sift the flour, baking powder, and salt together into a small bowl and set aside. Combine the cinnamon with the 2 tablespoons sugar in a small bowl. Stir together thoroughly, and pour into a plastic bag. Using an electric mixer on medium speed, cream the butter, 1 1/2 cups sugar, and vanilla together in a medium-size mixing bowl until light and fluffy, 1 minute. Stop the mixer once during the process to scrape the bowl with a rubber spatula, and scrape the bowl again at the end. Add the eggs and beat on medium speed until they are blended, about 30 seconds. Scrape the bowl. Add half of the flour mixture, and mix on low speed for 10 seconds. Scrape the bowl. Add the remaining flour mixture and blend on low for 25 seconds, stopping the mixer twice to scrape the bowl. Measure out generously rounded tablespoons of the dough, and roll them into balls with your hands. Place 2 cookies at a time in the cinnamon/sugar mix and shake the bag to coat. Then place the balls 2 inches apart on the prepared baking sheets, and bake until the centers are risen and slightly cracked and the edges are crisp 16 to 18 minutes. Cool the cookies on the baking sheets. If you plan to snack on them the first day, place the cookies on a plate or simply leave them on the baking sheet. After that, layer the cookies in an airtight container, using plastic wrap, parchment, or waxed paper between the layers, and store the container in the freezer for up to 2 weeks. Bring the cookies to room temperature before eating. Makes 30 cookies. Formatted for MC by Nancy 9/98 Recipe by: Rosies Bakery Cookie Book from the Monthly Recipe Swap, converted by MM_Buster v2.0n. Posted to MM-Recipes Digest by Petra Hildebrandt
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Cookie (2028g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 7193 | ||
Calories from Fat: 2139 (30%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 237.6g | 317 % | |
Saturated Fat 132.7g | 664 % | |
Monounsaturated Fat 67.1g | ||
Polyunsanturated Fat 15.3g | ||
Cholesterol 2603mg | 801 % | |
Sodium 6578.9mg | 227 % | |
Potassium 1274.6mg | 34 % | |
Total Carbohydrate 1192.1g | 351 % | |
Dietary Fiber 13.7g | 55 % | |
Sugars, other 1178.4g | ||
Protein 102.5g | 146 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7193
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.