Skinny Snickerdoodles

Skinny Snickerdoodles

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"Recipe adapted from Cooking Light by Kelly at Eat Yourself Skinny ("
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servings 91 cals
Serving size has been adjusted!

Original recipe yields 24 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  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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I did not care for this recipe.

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

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