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Skinny Snickerdoodles

Skinny Snickerdoodles

Melt Organic Buttery Spread

Recipe adapted from Cooking Light by Kelly at Eat Yourself Skinny (http://www.eat-yourself-skinny.com/).

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk.
  2. Combine 1 cup of sugar and Melt in a large bowl, and beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.
  3. Combine 3 Tbsp sugar and cinnamon, stirring with a whisk. With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture. Place balls 2 inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375 degrees F for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove from pans; cool completely on wire racks. Enjoy!
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Reviews

Asubstitutionplease?
3
6/25/2012

I did not care for this recipe.

LR1011
0
12/10/2012

A little dry Mrs. siggs is the best way to go... any recipes for cookies with no shortening?