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Snickerdoodle Cookies

Once in a while, a doodle turns into a masterpiece. These cookies are a perfect example of that.
  • Cooking time
  • Prep time
  • Portions 64
recipe image Snickerdoodle Cookies

Ingredients

  • 2 1/4 cups (550 mL) all-purpose flour
  • 1 tsp. (5 mL) baking soda
  • 1/2 tsp. (2 mL) salt
  • 1 cup (250 mL) Becel® Original margarine
  • 1 cup (250 mL) firmly packed light brown sugar
  • 1/4 cup (60 mL) granulated sugar
  • 2 large eggs
  • 1 tsp. (5 mL) vanilla extract
  • 1 cup (250 mL) cooked quinoa
  • 1/4 cup (60 mL) toffee bits
  • 3 Tbsp. (45 mL) granulated sugar
  • 2 tsp. (10 mL) ground cinnamon
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.
  2. Mix Becel® Original margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in quinoa and toffee bits. Chill in refrigerator 1 hour*.
  3. Combine 3 Tbsp. sugar with cinnamon. Drop by tablespoonfuls into cinnamon sugar and turn to coat. Arrange on ungreased baking sheets, 2-in. (5 cm) apart.
  4. Bake 8 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
*For easier handling of the cookie dough, chill in between batches.