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 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
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
