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Snickerdoodles Light

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Submitted by quickspace

YIELD

24 servings

PREP

30 min

COOK

10 min

READY

40 min

Ingredients

½ 118
CUP ML MARGARINE
1 ¾ 414
CUPS ML SUGAR
granulated
2 3E+1
TABLESPOONS ML MILK, SKIM
1 1
EACH EACH EGGS
large
2 2
EACH EACH EGG WHITES
large *
2 ¾ 651
2 1E+1
TEASPOONS ML CREAM OF TARTAR
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML SALT
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 145 26% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 176mg 7%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 2%
Sugars g
Protein 4g
Vitamin A 4% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

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