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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 24 |
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An old-fashioned cookie favorite, these light snickerdoodles have the same appealing ground cinnamon and sugar coating as their regular counterparts, just fewer calories and less fat. You'll love how the aroma of cinnamon fills the kitchen as they bake. Ingredients:
1 3/4 cups all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon cream of tartar |
1 cup sugar |
1/4 cup butter, softened |
1 tablespoon corn syrup |
1 teaspoon vanilla |
1 large egg |
3 tablespoons sugar |
2 teaspoons ground cinnamon |
cooking spray |
Directions:
1. Preparation
2. Preheat oven to 375°.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk.
4. Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.
5. Combine 3 tablespoons sugar and cinnamon, stirring with a whisk.
6. With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture. Place balls 2 inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.
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