- This topic has 1 reply, 1 voice, and was last updated September 9, 2009 at 5:39 pm by .
- September 9, 2009 at 5:39 pm #276118
Make a lighter snickerdoodle so you can enjoy more of the rich cinnamon-sugar taste you love.
Prep Time: 40 min
Total Time: 50 min
Makes: 4 dozen cookies
1 1/2 cups sugar
1/2 cup margarine, softened
1/2 package (8-ounce size) reduced-fat cream cheese (Neufchâtel) , softened
2 egg whites
2 3/4 cups Gold Medal® all-purpose or unbleached flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
1. Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the margarine, cream cheese and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Cover and refrigerate dough 1 hour.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Flatten each ball with bottom of drinking glass.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Did You Know: Long ago, little cookies that could be made quickly were given the nonsense name Snickerdoodles.
Substitution: Rise to the occasion! If using self-rising flour, there is no need to add cream of tartar, baking soda and salt.
Variation: For a fun flavor change to these sweet little gems, use apple pie spice instead of cinnamon.
Purchasing: To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
1 Serving: Calories 75 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 75 mg; Total Carbohydrate 13 g (Dietary Fiber 0g)
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