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    Snickerdoodles Cookie


    • 1/2 cup less-fat canola margarine (with 8 grams of fat per tablespoon)
    • 1/4 cup light corn syrup
    • 1/4 cup light cream cheese
    • 1 1/4 cup sugar (if you like, use a sugar substitute for 1/2 cup of the sugar), plus 3 tablespoons
    • 1 large egg (use higher omega-3 eggs if available)
    • 2 egg whites, or 1/4 cup egg substitute
    • 2 teaspoons double-strength vanilla extract (or use regular)
    • 2 3/4 cups unbleached flour (substitute whole-wheat flour for 1 1/4 cups of unbleached flour, if desired)
    • 2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3 teaspoons ground cinnamon


    Step 1
    Preheat oven to 400°F. Coat a cookie sheet with canola cooking spray, or line with a sheet of parchment paper.
    Step 2
    Cream together butter, corn syrup, cream cheese, and 1 1/4 cups sugar with a mixer on medium speed. Add the egg, egg whites or egg substitute, and vanilla, and beat until blended.
    Step 3
    Add the flour, cream of tartar, soda, and salt to mixing bowl. Beat on low speed to form a dough. Refrigerate for 2 hours or until firm enough to handle.
    Step 4
    Add the 3 tablespoons sugar and cinnamon to small, shallow bowl and blend well.
    Step 5
    Use a measuring cup or cookie scoop (1/8 level cup or level cookie scoop) to form balls of dough, and roll each generously in the cinnamon-sugar mixture. Place on a cookie sheet, 2 inches apart. 
    Step 6
    Bake about 8 minutes or until set, but not too hard. Remove immediately from cookie sheet.

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