Kitchen Pantry Snickerdoodles
by 4HBiscuit
I'm a big believer in un-finicky recipes that suffer little with substitutions. The original recipe calls for eggs and cream of tartar. But there were no eggs in the fridge. Oh No!! No problem. 4H Cinnamon applesauce to the rescue. No Cream of tartar? Also, no problem. Use baking powder or self-rising flour instead of cream of tartar. The cream of tartar adds a pleasant tang to the cookies, but the applesauce also provides a little tartness. The cookies stay soft and puffy for a few days.
Source: Adapted from "Soft and Thick Snickerdoodles" Sally's Baking Addiction
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INGREDIENTS
- 3 cups Flour, all purpose ; spoon and level *
- 1 tablespoon Baking powder ; **
- 1-1/2 teaspoons Cinnamon ; ground
- 1/2 teaspoon Salt
- 2 sticks Butter ; softened to room temperature
- 1-1/3 cup Granulated sugar
- 1/4 cup Cinnamon Applesauce ; ***
- 2 teaspoons Vanilla extract
- Topping
- 1/3 cup Granulated sugar
- 1 teaspoon Cinnamon ; ground
INSTRUCTIONS
Have all the ingredients at room temperature.
Preheat oven to 375-degrees. Line 2 baking sheets with parchment paper. NOTES ON PARCHMENT PAPER: Parchment paper allows for easier clean-up and consistent cookie baking. Also, you can keep loading cookie dough balls to another piece of parchment for when the first batch is baking. If you don't have parchment but have cooking spray, go easy with it. Greasing or spraying can make for greasy cookies. If you have aluminum foil isn't non-stick, so you'll need to spray that. Just sayin'.
Make the topping: Combine the granulated sugar and cinnamon together in a small bowl.
Whisk together the flour, baking powder, cinnamon, and salt together in a medium bowl.
In a large bowl, beat the softened butter, and granulated sugar together on high speed until smooth and creamy. about 2 minutes. Add the applesauce and vanilla extract. Beat on medium high speed until combined. Scrape down the sides and up the bottom of the bowl with rubber spatula. Add the dry ingredients to the wet ingredients, do this carefully as it could get messy with flour flying everywhere. Blend by hand and only until all flour is moistened. Dough will be thick.
Using a 1-1/2" scoop or heaping tablespoon scoop up dough and roll it lightly into a balls, one at a time. Roll the dough balls into the cinnamon sugar topping mixture. Arrange the cookies 3-inches apart on the baking sheet.
Bake cookies for 10 minutes. The cookies will be soft and puffy. When still warm, gently push down on them with your clean hands to help them flatten a bit. Keep them on the baking sheet for a couple of minutes then transfer the cookies and parchment to a wire rack to continue to cool completely.
NOTES
* All-purpose Flour substitution: Use self-rising flour, skip the baking powder or baking soda /cream of tartar.
** Baking powder substitution: Use 2 teaspoons cream of tartar and 1 teaspoon baking soda
***Cinnamon applesauce: use 1 egg or 1/4 cup ripe banana or 3 tablespoons peanut butter. If using SWEETENED applesauce, adjust the granulated sugar in the recipe to taste.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (86g) | ||
| Recipe Makes: 24 Servings | ||
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| Calories: 258 | ||
| Calories from Fat: 11 (4%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.2g | 2 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 1.7mg | 1 % | |
| Sodium 14.1mg | 0 % | |
| Potassium 93.6mg | 2 % | |
| Total Carbohydrate 53.5g | 16 % | |
| Dietary Fiber 1.5g | 6 % | |
| Sugars, other 52g | ||
| Protein 6.6g | 9 % | |
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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. |
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Calories per serving: 258
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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