Tuesday, February 26, 2008

Snickerdoodles!


These remind me of elementary school because they seemed to always be served in the school cafeteria! This is a Cooking Light recipe and beyond tasty. They're perfect right out of the oven, but they're still chewy once they cool. I'm constantly asked to make these again and again at my work.

Ingredients
3/4 cup granulated sugar
2/3 cup light brown sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
Cooking spray

Preparation
Preheat oven to 400 degrees
Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture, beat just until combined. Shape dough into 30 balls (does seem crumbly sometimes, it's fine).
Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture and place 2 inches apart on baking sheets coated with cooking spray. Back at 400 for 8 minutes or until tops crack. Remove from pans, cool on wire rack.

Yields: 30 cookies
WW Points: 2 per cookie
Nutritional info: Calories 99, Fat 3.3g, Protein .9g, Carb 16.9g, Fiber .3g, Cholesterol 15mg, Sodium 59mg
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