Snickerdoodles Light
Yield
24 servingsPrep
30 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
|
|
| 1 ¾ | cups |
sugar
granulated |
|
| 2 | tablespoons |
milk, skim
|
|
| 1 | each |
eggs
large |
|
| 2 | each |
egg whites
large |
*
|
| 2 ¾ | cups |
unbleached all-purpose flour
|
|
| 2 | teaspoons |
cream of tartar
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
|
|
| 414 | ml |
sugar
granulated |
|
| 3E+1 | ml |
milk, skim
|
|
| 1 | each |
eggs
large |
|
| 2 | each |
egg whites
large |
*
|
| 651 | ml |
unbleached all-purpose flour
|
|
| 1E+1 | ml |
cream of tartar
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
ground |
|
Directions
Preheat oven to 350℉ (180℃); coat 2 cookie sheets with nonstick cooking spray.
Beat the margarine and 1½ cups sugar with an electric mixer until fluffy.
Add the milk, egg and egg whites and beat again.
Add the flour, cream of tartar, baking soda and salt; beat until well mixed.
Combine the remaining ¼ cup sugar and the cinnamon in a shallow plate or bowl.
Shape the dough into 1-inch balls and roll them in the cinnamon sugar to coat on all sides.
The dough will be sticky. If it is too difficult to handle, flour your hands slightly.
Arrange the balls of dough on the cookie sheets and flatten them slightly with your fingers or the back of a spoon.
Bake for 8 to 10 minutes, or until the cookies are lightly browned.
Cool the cookies on the cookie sheets for 5 minutes and then transfer them to wire racks to cool completely.
Repeat until all of the cookies are baked.
