I wanted a none chocolate cookie so I decided to make snickerdoodles. My first attempt didn't go so well. I am still getting used to cooking with applesauce, splenda, and light butter. Sometimes making lower calorie switches just doesn't pan out.This time I used a sugar cookie recipe from Delish-Blog but because snickerdoodles are supposed to have cream of tartar I doubled the baking powder called for in the recipe. I also used Splenda and light butter. These turned out MUCH better than last time. I might even go for an all Splenda cookie next time...if I can be brave enough.
Ingredients:
- 1/4 cup granulated sugar
- 1/2 cup Splenda Granulated "sugar"
- 1 1/4 cups AP flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 7 Tbsp (1 3/4 sticks) Light butter, softened
- 1/2 Tbsp vanilla extract
- 1 large egg
- Sugar and cinnamon mixture (about 2 tbsp each)
- Pre-Heat oven to 350 degrees
- Mix flour, baking powder, and salt in a bowl
- Mix butter and sugar until light and fluffy. Add vanilla and the egg and mix until well incorporated.
- Combine wet and dry ingredients. Using wet palms roll into 1-2 tbs sized dough balls. Roll the dough balls in a mixture of sugar and cinnamon. Place on a silpat and flatten slightly.
- Cook for 10 minutes.
