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Snickerdoodle Cookies

September 24, 2010

Growing up this was one of my favorite cookies. So on a Fall afternoon, my son and I baked up a batch. Now he has a favorite cookie too. The recipe is from Cooking Light magazine, so only 50 calories each (if you can eat only one!)

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


  • Preheat oven to 375 degrees F.
  • Lightly spoon flour into a dry measuring cup and level with a knife.
  • Combine flour, baking soda and cream of tartar with a whisk.
  • Combine 1 cup sugar and butter in a large bowl.
  • Beat with an electric mixer at medium speed until well blended.
  • Add corn syrup, vanilla and egg. Beat well.
  • Gradually add flour mixture to sugar mixture, and beat until just combined.
  • Cover and chill in refrigerator 15 minutes.
  • In a separate bowl, combine 3 Tablespoons sugar and cinnamon and stir with a whisk.
  • Spray cookie sheets with Pam cooking spray.
  • With moist hands, shape dough into 42 (1-inch) balls.
  • Roll balls in sugar/cinnamon mixture.
  • Place balls 2 inches apart onto baking sheets.
  • Gently flatten balls with the bottom of a glass.
  • Bake 5-8 minutes (cookies will be slightly soft).
  • Cool on baking sheets for 2 minutes.
  • Remove cookies from pans. Cool completely on wire racks.
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