July 18, 2018
Oh, snickerdoodles. How I detested thee as a child.
My sister, Rachel, used to make them a lot, I suspect because it took basically the stuff we always had on had, meaning they were incredibly cheap to make. There were only flour, eggs, butter, sugar and other bakey stuff that lurked in our cupboard that was always there. There was no chocolate in them, baking or chips or anything; no peanut butter; no caramels; no nuts of any kind; nothing to make them seem ... interesting. I hated snickerdoodles. They were the Anti-Cookie. Rachel, of course, was fine with that; she got to eat them all.
I discovered snickerdoodles again when I was looking over AllRecipes.com for something else, grilled lamb chops. I never found any grilled lamb chops. Instead, I found Grandma Ruth's Snickerdoodle Cookies. I looked over the recipe and found it oddly satisfying, because I had everything to make them already, hmmmm ... and, they looked really really really easy to make, even for a one-armed cookie maker like me.
What the hell, I thought. Rachel, you must be giggling with glee from beyond this earthly plane to see me making snickerdoodles!
The only changes I made to the recipe was using 1/2 cup sugar and 1 cup Splenda instead of using 1 1/2 cups of sugar, because I have diabetes and it sucks. Use sugar if you can. I would have used my monkfruit sweetener instead of sugar, but it is so expensive ... I only use it in my coffee and tea. Everything else in the recipe is the same.
According to MyFitnessPal, and using 30 instead of 36 servings (my servings were a bit larger than in the recipe, oops!), each cookie had only 4g of sugar, yay! And 2g of protein, hmmm ... must have been the eggs and butter. And 112 calories, of course. Eggs and butter. Sigh.
Snickerdoodles. After forty years, how I love thee. Stop yer laughing, Rachel!
Enjoy this sunny day!