Low Fat Snickerdoodles

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.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 48

Calories: 348.3

Dietary: Low-fat, Vegetarian

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

1 1/2 cups Granulated Sugar
1/2 cup Light Margarine (softened)
1 teaspoon Vanilla Extract
1/2 cup Egg Substitute (liquid egg product)
2 1/4 cups All-Purpose Flour
1 teaspoon Cream of Tartar
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
2 tablespoons Granulated Sugar (for rolling)
2 teaspoons Ground Cinnamon (for rolling)

Directions

1
Preheat the oven to 400&# 194;Â°F (200ÃÂ°C). Line cookie sheets with parchment paper or spray lightly with non-stick cooking spray.
2
In a small bowl, mix the 2 tablespoons of sugar and 2 teaspoons of cinnamon. Set aside for rolling.
3
In a large mixing bowl, beat the 1 1/2 cups of sugar and softened margarine until the mixture is light and fluffy.
4
Beat in the vanilla extract and egg substitute until well combined.
5
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
6
Gradually stir the dry ingredients into the wet mixture until just combined and a smooth dough forms.
7
Cover the dough and chill in the refrigerator for 1 to 2 hours, or until firm enough to handle.
8
Roll the chilled dough into 1-inch balls.
9
Roll each ball in the cinnamon-sugar mixture to coat evenly.
10
Place the coated balls on the prepared cookie sheets, spacing them about 2 inches apart.
11
Bake for 8 to 10 minutes, or until the bottoms are lightly golden but the centers still look soft.
12
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.

Keywords: snickerdoodles, low fat cookies, cinnamon sugar, healthy baking, vegan cookies, egg substitute, soft cookies, chewy cookies, holiday treats, afternoon snack, light dessert, cookie recipe

Read it online: https://www.chefs-mate.com/recipe/low-fat-snickerdoodles/