Snickerdoodle Cookies

  • Cooking time8 min
  • Prep time15 min
  • Servings0
recipe image Snickerdoodle Cookies

Ingredients

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

  • Calories80
  • Total Fat4 g
  • Saturated Fat0.5 g
  • Trans Fat0 g
  • Polyunsaturated Fat1 g
  • Monounsaturated Fat1.5 g
  • Cholesterol5 mg
  • Sodium75 mg
  • Total Carbs10 g
  • Dietary Fiber0 g
  • Sugars6 g
  • Protein1 g
  • Vitamin D0 mcg
  • Calcium6 mg
  • Iron0 mg
  • Potassium16 mg
  • Omega-30.2 g
  • Omega-60.5 g

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.