Snickerdoodle Cookies

Snickerdoodle Cookies

Prep Time15 mins Cook Time8 mins Makes 64 Yield_measurecookies

Once in a while, a doodle turns into a masterpiece. These cookies are a perfect example of that.

Ingredients List

  1. 2 1/4 cups (550 mL) all-purpose flour
  2. 1 tsp. (5 mL) baking soda
  3. 1/2 tsp. (2 mL) salt
  4. 1 cup (250 mL) Becel® Original margarine
  5. 1 cup (250 mL) firmly packed light brown sugar
  6. 1/4 cup (60 mL) granulated sugar
  7. 2 large eggs
  8. 1 tsp. (5 mL) vanilla extract
  9. 1 cup (250 mL) cooked quinoa
  10. 1/4 cup (60 mL) toffee bits
  11. 3 Tbsp. (45 mL) granulated sugar
  12. 2 tsp. (10 mL) ground cinnamon

Directions

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.

Nutritional Information

Calories

80 (1 cookie)

Total Fat

4g (1 cookie)

Saturated Fat

0.5g (1 cookie)

Polyunsaturated Fat

1g (1 cookie)

Monounsaturated Fat

1.5g (1 cookie)

Cholesterol

5mg (1 cookie)

Sodium

75mg (1 cookie)

Total Carbs

10g (1 cookie)

Sugars

6g (1 cookie)

Protein

1g (1 cookie)

Calcium

6mg (1 cookie)

Potassium

16mg (1 cookie)

Omega-3

0.2g (1 cookie)

Omega-6

0.5g (1 cookie)

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