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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 34g Recipe makes 16 cookies) |
||
| Calories 146 | ||
| Calories from Fat 55 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.2g | 9% | |
| Saturated Fat 3.8g | 18% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 28mg | 9% | |
| Sodium 122mg | 5% | |
| Potassium 43mg | 1% | |
| Total Carbohydrate 21.4g | 7% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 12.3g | ||
| Protein 1.7g | 3% | |
16 cookies
From: Chef #1245096
On Sep 5, 2009
I am not really sure how this recipe has an almost 5 star rating. The ingredients are normal, but the directions are all wrong!! I just made my very first batch and I can tell you after having just searched the internet for other snickerdoodle recipes, this one is WAY off! First of all the temperature of the oven should not be set at 300, it should be set at 350. Also it says to roll 2 1/2 tablespoons of the dough into a ball. That is FAR too much. I actually measured out the first ball to make the rest the same size and my cookies were huge and cake-like. The correction is to use a heaping TEASPOON and drop it into the sugar cinnamon mixture. Roll it around to cover in the topping as it forms into a ball and just place it on the cookie sheet. I won't be using this recipe again.
From: Omniveg
On Aug 17, 2009
The title is true — this is a real snickerdoodle. A bit of cinnamon in the dough makes it perfect. 9 minutes was plenty in my oven, though I made the cookie balls a little smaller than the recipe indicated. (A bonus for a small family: This recipe calls for only 1/2 cup butter and one egg — it does not make a huge number of cookies.)
From: 6 pack mama
On Apr 13, 2008
As writen these produced an awesome texture cookie but I have to agree with another reviewer, they are a bit bland for a snickerdoodle. That isn't a bad thing if you are looking for a cookie to go with coffee or for kids. Add 1tsp of vanilla and 1tsp of cinnamon and get much better flavor though. With these changes definitely a 5 star recipe. Tip, keep cookie sheets in freezer and dough refridgerated between batches and the cookies will puff up instead of spread flat.
From: Cheesehead
On Dec 26, 2002
I made these December 23rd. It made large cookies and everyone who tried them loved them. They kept asking for more and they were gone in no time. I will definately make again and this time I will double or triple the batch.
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