Lowfatsnickerdoodles Recipes

KETO SNICKERDOODLES (5 INGREDIENTS!)

Steps:

• In a large mixing bowl, combine your almond butter, brown sugar substitute, baking soda, egg and cinnamon and mix well. Cover and refrigerate for 30 minutes.
• Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside. In a small bowl, combine your cinnamon and sweetener.
• Remove the cookie dough from the fridge. Using your hands, form 12 small balls of dough. Roll each ball of dough in the cinnamon/sweetener mixture until completely covered. Place the covered balls of dough on the lined tray and press each ball into a circular shape. Press down on each cookie with a fork, in a criss-cross shape.
• Bake the cookies for 10-12 minutes, or until just done. Remove from the oven and allow to cool completely.

LIGHTER LOW CALORIE SNICKERDOODLES

Steps:

• Preheat oven to 400°F.
• Mix 11/2 cups sugar, margarine, cream cheese and eggs in a bowl. Stir in flour, cream of tartar, baking soda and salt.
• Cover and refrigerate dough for one hour.
• Shape dough into 11/4 inch balls. Mix 1/4 cup sugar and the cinnamon. Roll the balls in the cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
• Flatten each ball with the bottom of a drinking glass.
• Bake for 8-10 minutes or until set. Cool.

LOW-FAT SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees.
• Spray a baking sheet with nonstick cooking spray and set aside.
• Mix together the butter and sugar, add the egg whites and beat well.
• In another bowl, combine the flour, cream of tartar, baking soda and salt.
• Add the buttermilk and the dry mixture to the butter mixture, and stir to combine.
• Combine the cinnamon with the 2 tablespoons of sugar.
• Taking a teaspoonful of dough at a time, roll the dough into a ball in your hands, then roll it in the cinnamon-and-sugar mixture.
• Place on the prepared baking sheet 2 inches apart and bake in the preheated oven for about 8 minutes, or until lightly browned.

SNICKERDOODLES

Steps:

• In a small bowl, stir together the sugar and cinnamon and set aside.
• To make the cookie dough, stir together the dry ingredients.
• In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle.
• Preheat oven to 375 degrees F.
• Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.

SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
• In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
• Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

SNICKERDOODLES (LIGHTER RECIPE)

Steps:

• Heat oven to 400°F.
• Mix 1 1/2 cups sugar, the margarine, cream cheese and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Cover and refrigerate dough 1 hour.
• Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Flatten each ball with bottom of drinking glass.
• Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

VEGAN SNICKERDOODLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, sugar, baking soda, and salt together in a bowl.
• Beat vegetable oil, applesauce, almond milk, and vanilla extract together in a separate large bowl; add flour mixture and stir until combined.
• Divide dough into 14 portions and roll into balls. Spread cinnamon-sugar into a wide, shallow bowl. Roll dough balls in the cinnamon-sugar and arrange onto a baking sheet.
• Bake in preheated oven until golden brown, about 10 minutes.

SKINNY HOMEMADE SNICKERDOODLES

Steps:

• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, the baking powder, nutmeg, and baking soda; beat until combined. Beat in sour cream, egg product, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill for 1 to 2 hours or until dough is easy to handle.
• Preheat oven to 375°F. Lightly coat cookie sheets with nonstick cooking spray; set aside. In a small bowl, combine the 2 tablespoons sugar and, if desired, the cocoa powder. Shape dough into 1-inch balls. Roll balls in the sugar or sugar-cocoa mixture to coat. Place balls 2 inches apart on prepared cookie sheets.
• Bake for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack to cool.

SNICKERDOODLES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
• Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.