Snickedoodle cookies are kind of like the delicious cinnamon toasts we use to have when we were little. Just a little butter and a sprinkle of cinnamon of toasted brad and…yum! Unfortunately, snickedoodle cookies are unfortunately too often filled with butter and sugar which makes them a very sinful choice for a snack. But it doesn’t have to be this way!! You can enjoy your cookies without feeling that you just threw away (once again) all your good intentions about cutting calories.
These cookies are perfect to give as gifts, for a cookie exchange or simply, to enjoy with a nice tea or a glass of milk!
Snickerdoodle Cookies (Low-calories)
All the goodness of a regular snickedoodle cookies, minus the guilt!
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- -1 cup all purpose flour
- -3/4 cup whole wheat flour
- -½ teaspoon baking soda
- -½ teaspoon cream of tartar
- -3/4 cup sugar
- -¼ cup butter, softened
- -1 tsp pure vanilla extract
- -1 large egg
- -1 egg white
- -3 tablespoons sugar for the sugar mixture
- -2 teaspoons ground cinnamon for the sugar mixture
- Preheat oven to 350°.
- Combine flour, baking soda, and cream of tartar. Sift to remove any lump.
- Combine sugar and butter in a large bowl, beat with a mixer at medium speed until creamy. Add the vanilla, whole egg and egg white; beat well. Gradually add the flour mixture to the sugar
- mixture, beating just until combined. Cover and chill for 10 minutes.
- In a small bowl, mix the sugar and cinnamon.
- With a small ice-cream scooper, or with moist hands, shape dough into balls abut the size of a pingpong. Roll balls in sugar mixture.
- Place balls about 2 inches apart on baking sheets lined with parchment papers or silicone lining. Lightly flatten each ball with a spatula or the back of a large spoon.
- Bake at 350 for about 6-7 minutes (they will be a little soft - it's okay). Let cool completely before removing from baking sheets.