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Snickerdoodle Cookies

  • Cooking time8 min
  • Prep time15 min
  • Makes 64 cookies
recipe image Biscuits à la cannelle avec la pâte à biscuits aux possibilités infinies Becel


  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup Becel® Original margarine
  • 1 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup cooked quinoa
  • 1/4 cup toffee bits
  • 3 Tbsp. granulated sugar
  • 2 tsp. ground cinnamon

Nutrition facts

Total Fat4.00 g
Saturated Fat0.500 g
Trans Fat0.000 g
Polyunsaturated Fat1.000 g
Monounsaturated Fat1.500 g
Cholesterol5 mg
Sodium75 mg
Total Carbs10.00 g
Dietary Fiber0.0 g
Sugars6.00 g
Protein1.00 g
Vitamin D0.000 mcg
Calcium6 mg
Iron0.00 mg
Potassium16.000 mg
Omega-30.20 g
Omega-60.50 g


  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.