Lighter Snickerdoodles

SUBMITTED BY: WARREN PHOTO BY: JENNerAsian

"A less fattening version of an old favorite. Now you can eat even more!"

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	1 Hr 50 Min

SERVINGS & SCALING

Original recipe yield: 4 dozen

USMETRIC

About scaling and conversions

INGREDIENTS

1/4 cup butter
1 1/2 cups white sugar
4 ounces lowfat cream cheese
1 egg
2 egg whites
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup white sugar
2 teaspoons ground cinnamon

READ REVIEWS (43)

DIRECTIONS

In a large bowl, cream together the butter, 1 1/2 cups of white sugar, and cream cheese. Beat in the egg and egg whites until smooth. Sift together the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture. Cover, and refrigerate dough for at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C). In a small dish, mix together the remaining white sugar and the cinnamon. Roll the dough into walnut sized balls, and roll the balls in the cinnamon and sugar mixture. Place the balls at least 2 inches apart on cookie sheets, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

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REVIEWS

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Reviewed on Dec. 10, 2003 by ANGELYSTA

This cookie was very yummy! I only used 1 egg, 1 cup of sugar, and fat free cream cheese it still came out fantastic!

8 users found this review helpful

Reviewed on Aug. 30, 2005 by SNOWPEECH

10 stars! This recipe made delicious and fluffy cookies. I only used 1 1/2 tsp. of cinammon because I was running low, but it still tasted wonderful. I also whipped the egg whites before folding them in to make them extra fluffy. Tip: if the dough starts sticking to your hands when you're rolling them, spray your hands with some non-stick cooking spray. Also, I ended up lowering the temperature to 375 and cooking for a full 8 minutes (the bottoms dont end up as burnt).

6 users found this review helpful

Reviewed on Apr. 5, 2005 by ARIEL82

These were *so* good. More cake-like than the high-fat version, but still just as tasty. Make sure you watch them so they don't burn. They'll still look like they need to go back in the oven for a couple of minutes when they're done as they don't brown as much as a regular cookie (check the bottoms). I ended up baking mine for about 6 minutes, and they were perfect. I'll make this one again.

5 users found this review helpful

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