Low-Fat Snickerdoodles

These Low-Fat Snickerdoodles are a guilt-free treat that will satisfy your sweet cravings, offering a delightful twist on the traditional cookie!

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Continuing with light, healthy recipes, I wanted to document this low-fat cookie for my family and share it with you. I found this recipe in the Food section of the Chicago Tribune back in September 2001. It is hard to believe, but at that point I had never even made a Snickerdoodle. And since these were low in fat, I was intrigued. I whipped up my first batch that very day, and with a few minor adjustments over the years, I have been making them ever since.

These cookies are wonderful. Soft, tender, and almost cake-like centers, crisp edges, and a perfect balance of vanilla and cinnamon. I like to keep the dough in the refrigerator and bake a batch when needed. That way we can enjoy them fresh from the oven every time. Warm…cinnamon…cakey…cookie–mmm! So, if you are looking for a lightened-up sweet nibble to enjoy, then look no further. One bite of this cookie and shhh…you would never know it was lighter in calories and lower in fat. 

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Low-Fat Snickerdoodles

Prep: 10 minutes mins

Cook: 10 minutes mins

Refrigeration Time: 2 hours hrs

Servings: 24 cookies

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Warm, cakey, and loaded with cinnamon, these classic cookies are low in fat and high in flavor!

Equipment

• Stand mixer
• 1-ounce ice cream scoop

Ingredients 

1x2x3x

• ▢ ½ cup (4 ounces) unsalted butter at room temperature
• ▢ ¼ cup (2 ounces) reduced-fat cream cheese
• ▢ ¼ light corn syrup
• ▢ 1 ¼ cups granulated sugar
• ▢ 1 large egg at room temperature
• ▢ 2 large egg whites at room temperature
• ▢ 2 ¼ teaspoons pure vanilla extract
• ▢ 2 ¾ cups unbleached all-purpose flour
• ▢ ¼ teaspoon ground cinnamon
• ▢ 2 teaspoons cream of tartar
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon kosher salt

For the Coating

• ▢ 3 tablespoons granulated sugar
• ▢ 2 teaspoons ground cinnamon

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Instructions 

• In a medium bowl, whisk together the flour, cinnamon, cream of tartar, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment or with a handheld mixer, cream together the butter, cream cheese, corn syrup, and sugar on medium speed. Add the egg, egg whites, and vanilla. Mix until blended. Add the flour mixture and mix on low speed to form a sticky dough. Cover the bowl with plastic wrap and refrigerate until firm, about 2 hours. The dough will keep in an airtight container for up to 3 days.
• Preheat the oven to 375ºF. Line a baking sheet with a silicone baking mat or parchment paper. In a small bowl, mix the sugar and cinnamon. Using a 1-ounce ice cream scoop, shape the dough into 1 ½-inch balls. Roll the dough balls generously in the cinnamon-sugar mixture and place on the cookie sheet 2 inches apart. Bake for 112-15 minutes or until the edges are set and the cookies are light golden brown. Transfer the cookies to a wire rack to cool. Enjoy!

Notes

Make ahead: You can mix the cookie dough in advance and store it tightly covered in the refrigerator for up to three days. If the dough becomes too firm to scoop, let it sit at room temperature for 20 to 30 minutes before scooping, rolling it in cinnamon sugar, and baking.

To Freeze: You can freeze cookie dough balls for up to three months. Roll them in the cinnamon-sugar coating right before baking, and add 1-2 minutes to the baking time if they are still frozen. You can also freeze baked cookies for up to three months; simply thaw them at room temperature before enjoying.

Nutrition

Calories: 143kcal, Carbohydrates: 23g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 87mg, Potassium: 72mg, Fiber: 0.5g, Sugar: 12g, Vitamin A: 143IU, Vitamin C: 0.01mg, Calcium: 10mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!