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Snickerdoodles Cookie

WebMD Recipe

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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