Are you looking for a sweet snack that won’t cause you to totally diss your diet? Try these lightened up snickerdoodle cookies!
Check out what my friends over at Juggling With Julia have to say about this recipe:
This easy recipe was morphed from my original Lightened Up Snickerdoodles, a sweet, chewy cinnamon sugar cookie. They’re lower in fat than the traditional kind, using much less butter. For today’s recipe, I added a little cocoa powder and -BOOM!- chocolate heaven.
I am so excited about these cookies! They are my favorites and they are totally lightened up so I won’t fail my diet goals. Yes!
Ingredients
1 and 3/4 cups Gold Medal all-purpose flour
1/3 cup Toll House cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup Domino sugar
1/4 cup Kerrygold butter, softened
1 tablespoon corn syrup
1 teaspoon vanilla
1 large Eggland’s Best egg
3 tablespoons Domino sugar
2 teaspoons McCormick ground cinnamon
Pam Cooking spray
Instructions
Preheat oven to 375°. Coat two baking pans with cooking spray.
Combine flour, cocoa, baking soda, and cream of tartar, stirring with a fork. In a separate bowl, combine 1 cup of sugar and butter in a large bowl, and stir vigorously until well blended. Add the corn syrup, vanilla, and egg; beat well.
Gradually add the flour mixture to the sugar mixture, mix just until combined. The dough will be stiff. Cover and chill for 10 minutes.
In a small bowl, combine 3 tablespoons sugar and cinnamon.
Remove the dough from the refrigerator. With moist hands (keep a wet paper towel nearby) shape dough into about 36 (1-inch) balls. Roll balls in cinnamon-sugar mixture. Place them 2 inches apart on prepared baking pans. Bake at 375° for 5-7 minutes. Cookies will be slightly soft.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: These cookies tastes amazing with coffee or tea.
Thanks again to Juggling With Julia for this amazing recipe.
