Close
Ingredients
| margarine (oleo): 1/2 cup |
| granulated sugar: 1 3/4 cups (divided) |
| nonfat milk: 2 Tbl |
| eggs: 1 (large) |
| eggs: 2 (whites, large) |
| all-purpose flour (unsifted): 2 3/4 cups |
| cream of tartar: 2 tsp |
| baking soda: 1 tsp |
| salt: 1 tsp |
| ground cinnamon: 1 tsp |
Lighter Snickerdoodles
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
36 serving(s)
Tags
- Preheat the oven to 350 and coat 2 baking sheets with nonstick cooking spray.
- Beat the margarine and 1 1/2 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 and beat until well mixed.
- Combine the remaining 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's too difficult to handle, flour your hands lightly.
- Arrange the balls of dough on the baking sheets and flatten them slightly with your fingers or the back of a spoon.
- Bake for 8 to 10 miniutes or until the cookies are lightly browned.
- Cool the cookies on the baking sheet for about 5 minutes and then transfer to a wire rack to cool completely.
- Repeat until all cookies are baked.