Low-Fat Snickerdoodles
Warm, cakey, and loaded with cinnamon, these classic cookies are low in fat and high in flavor!
Servings: 24 cookies
Equipment
Ingredients
- ½ cup 4 ounces unsalted butter at room temperature
- ¼ cup 2 ounces reduced-fat cream cheese
- ¼ light corn syrup
- 1 ¼ cup granulated sugar
- 1 large egg at room temperature
- 2 large egg whites at room temperature
- 2 ¼ teaspoons pure vanilla extract
- 2 ¾ cup 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 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350ºF. 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.
- Line a baking sheet with 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. Generously roll the dough balls in the cinnamon sugar mixture and place on the cookie sheet 2 inches apart. Bake for 10 minutes or until the edges are set and the cookies are light golden brown. Immediately transfer the cookies to a wire rack to cool slightly. Enjoy!
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
