Skinny Snickerdoodles

By McCarleyRHLAC

Servings: 42

Serving Size: 1 cookie

Calories: 54

Fat: 1.3 g

Carbs: 10.1 g

Fiber: 0.2 g

Protein: 0.7 g

Old Points: 1 pt

Points+: 1 pt

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 cup sugar (or sugar substitute)
• 1/4 cup butter, softened
• 1 Tbsp corn syrup
• 1 tsp. vanilla
• 1 large egg
• 3 Tbsp sugar (or sugar substitute)
• 2 tsp. ground cinnamon
• Cooking spray

Preparation

Step 1

Preheat oven to 375 degrees F. 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 Tbsp 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 degrees F for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove from pans; cool completely on wire racks. Enjoy!