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Snickerdoodles Cookie

Snickerdoodles Cookie
This Recipe Is:

WebMD Recipe

  • 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)
  • 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
  • 3 teaspoons
    ground cinnamon
  1. Preheat oven to 400°F. Coat a cookie sheet with canola cooking spray, or line with a sheet of parchment paper.
  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.
  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.
  4. Add the 3 tablespoons sugar and cinnamon to small, shallow bowl and blend well.
  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. 
  6. Bake about 8 minutes or until set, but not too hard. Remove immediately from cookie sheet.
Nutritional Information

Makes: 3 dozen cookies
  • Calories80
  • Protein2 g
  • Fat2 g
    • Saturated fat.7 g
  • Cholesterol7 mg
  • Sodium85 mg
  • Calories from Fat23%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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