Snickerdoodles

"I am 17 and recently discovered my passion for cooking. I try to keep all of my cooking as light as possible, and Cooking Light has been a huge help. By modifying another cookie recipe from CL, I came up with this recipe, which my family adores." --CL Reader

Yield: 42 cookies (serving size: 1 cookie)

Ingredients

• 1 3/4  cups  all-purpose flour
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  cream of tartar
• 1  cup  sugar
• 1/4  cup  butter, softened
• 1  tablespoon  corn syrup
• 1  teaspoon  vanilla
• 1  large egg
• 3  tablespoons  sugar
• 2  teaspoons  ground cinnamon
• Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk.

Combine 1 cup of sugar and butter 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.

Combine 3 tablespoons 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° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.

Nutritional Information

Calories:

54 (22% from fat)

Fat:

1.3g (sat 0.7g,mono 0.1g,poly 0.4g)

Protein:

0.7g

Carbohydrate:

10.1g

Fiber:

0.2g

Cholesterol:

8mg

Iron:

0.3mg

Sodium:

28mg

Calcium:

3mg