SNICKERDOODLE PROTEIN RECIPES

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PUMPKIN SNICKERDOODLE COOKIES RECIPE - BETTYCROCKE…



Pumpkin Snickerdoodle Cookies Recipe - BettyCrocke… image

We are convinced pumpkin is one of the best flavors to enjoy in the fall, so we couldn’t resist adding it to our favorite cinnamon-sugar cookie, snickerdoodles! This recipe for easy pumpkin snickerdoodles just couldn’t be simpler. Start with a package of Betty Crocker™ snickerdoodle cookie mix and prepare it like you normally would except add in extra flour and then pumpkin puree and pumpkin spices. Add in white vanilla baking chips for a little extra flair and you have the recipe for an amazing batch of cookies the whole family will enjoy. Welcome the autumn months with these delicious and soft pumpkin snickerdoodle cookies or just enjoy them anytime you need a cozy pumpkin-cinnamon treat, regardless of the season.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 36

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ snickerdoodle cookie mix
Butter, water and egg called for on cookie mix pouch
2 tablespoons Gold Medal™ all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1/4 cup canned pumpkin (not pumpkin pie mix)
1 cup white vanilla baking chips

Steps:

  • Heat oven to 375°F. Open cookie mix; remove and set aside cinnamon-sugar packet. In large bowl, stir together cookie mix and remaining ingredients until soft dough forms. Cover and refrigerate dough 15 minutes.
  • In small bowl, pour contents of cinnamon-sugar packet. Drop dough by rounded teaspoonfuls into cinnamon-sugar mixture, rolling until coated. Place 2 inches apart on ungreased cookie sheets.
  • Bake 7 to 9 minutes or until edges are just set. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Nutrition Facts : Calories 110 , CarbohydrateContent 15 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cookie, SodiumContent 70 mg, SugarContent 10 g, TransFatContent 0 g

SNICKERDOODLE COOKIES - SUPER EASY VERSION RECIPE - FOOD.COM



Snickerdoodle Cookies - Super Easy Version Recipe - Food.com image

This is the first Snickerdoodle recipe I have tried that was adapted from a family cookbook, but I liked them and I hope you will too! Just give them a try...it uses mostly ingredients that you probably already have and can be easily modified to your taste, so use your imagination! Enjoy!

Total Time 18 minutes

Prep Time 10 minutes

Cook Time 8 minutes

Yield 12 serving(s)

Number Of Ingredients 8

1/2 cup butter or 1/2 cup margarine
3/4 cup sugar
1 egg
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon cinnamon

Steps:

  • Preheat oven to 375°F for a non-stick cookie sheet, or 400°F for any other pan.
  • Cream the butter, then add sugar and mix.
  • Sift the flour,salt, and baking powder into the mixture, add egg and mix well.
  • In a separate bowl, mix the sugar and cinnamon for the topping.
  • If you find your dough is a bit too sticky, throw it in the freezer for roughly 15 minutes or until firm enough to handle.
  • Shape the dough into walnut size balls and roll in topping mixture.
  • Place about 2 inches apart on an ungreased cookie sheet.
  • Bake for about 8 to 10 minutes (8 is usually enough, so keep an eye out).

Nutrition Facts : Calories 174.4, FatContent 8.2, SaturatedFatContent 5, CholesterolContent 35.8, SodiumContent 167.7, CarbohydrateContent 23.8, FiberContent 0.5, SugarContent 13.6, ProteinContent 2

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