Low Fat Snickerdoodles
Description
These Low Fat Snickerdoodles offer all the nostalgic comfort of traditional cookies with significantly reduced fat content. By using egg substitutes and light margarine, you achieve a tender, chewy interior coated in a fragrant cinnamon-sugar shell. Perfect for after-school snacks, holiday gatherings, or a sweet weekend treat, these cookies deliver rich flavor without the heavy indulgence. They are simple to prepare with pantry staples and freeze beautifully for later enjoyment.Ingredients
Directions
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Preheat the oven to 400&# 194;°F (200ðC). Line cookie sheets with parchment paper or spray lightly with non-stick cooking spray.
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In a small bowl, mix the 2 tablespoons of sugar and 2 teaspoons of cinnamon. Set aside for rolling.
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In a large mixing bowl, beat the 1 1/2 cups of sugar and softened margarine until the mixture is light and fluffy.
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Beat in the vanilla extract and egg substitute until well combined.
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In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
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Gradually stir the dry ingredients into the wet mixture until just combined and a smooth dough forms.
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Cover the dough and chill in the refrigerator for 1 to 2 hours, or until firm enough to handle.
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Roll the chilled dough into 1-inch balls.
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Roll each ball in the cinnamon-sugar mixture to coat evenly.
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Place the coated balls on the prepared cookie sheets, spacing them about 2 inches apart.
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Bake for 8 to 10 minutes, or until the bottoms are lightly golden but the centers still look soft.
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Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Nutrition Facts
Servings 48
- Amount Per Serving
- Calories 348.3kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.9mg1%
- Total Carbohydrate 90.0g30%
- Dietary Fiber 0.0g0%
- Sugars 90.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing: These cookies freeze well. Place cooled cookies in a freezer-safe container or bag. They can be stored for up to 3 months. Thaw at room temperature before serving.
Ingredient Tip: Cream of tartar is essential for the characteristic tangy flavor and chewy texture of snickerdoodles. Do not substitute with baking powder.
Dietary Note: Ensure your margarine and egg substitute are vegan-certified if making this recipe completely plant-based.
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