Snickerdoodles are the first cookies that I remember making when I was growing up.
This recipe cuts out some of the fat and thus calories that most other recipes for this cookie have.
The result is a more cake-like cookies, and they didn’t spread very much, but it is still had that good cinnamony chewiness I love.
Then because I had some leftover cream cheese frosting from some other cookies, I decided to try this:
Mini Snickerdoodle Cream Cheese Sandwich Cookies!
At this point you pretty much loose out on any healthified properties, but man were they tasty.
(I have this theory that I could eat a brick if it was slathered with cream cheese frosting.)
Try it out, with, or without the frosting.
Lighter Snickerdoodles
from bettycrocker.com
1 1/2 cups sugar
1/2 cup margarine, softened
1/2 package (8 ounce size) reduced fat cream cheese, softened
1 egg
2 egg whites
2 3/4 cup all purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1/4 cup sugar
2 tsp. ground cinnamon
1. Heat over to 400 degrees
2. Mix 1 1/2 cups sugar, margarine, cream cheese, and eggs in large bowl.
3. Sift together flour, cream of tartar, baking soda, and salt and mix into the other mixture.
4. Cover and refrigerate for 1 hour.
5. Shape dough into 1 1/4 inch balls. Mix the 1/4 sugar with the cinnamon. Roll the balls in the cinnamon sugar.
6. Place on greased cookie sheets and flatten each ball with the bottom of a drinking glass.
7. Bake for 6-8 minutes. (Don’t overbake!)
8. Remove to wire racks to cool.
9. Eat and enjoy!
