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A Little Bit Healthier Snicker Doodle Cookie

My guys love homemade cookies (who doesn’t?) and I love making them, so it can be a win-win for us 😉 I had an idea for a somewhat better-for-you Snicker doodle. It isn’t super low in fat or calories, but has a lot less than a normal recipe! Still, is there a cookie that one could eat baskets of mindlessly and not gain an ounce? Hah…..

On the baking, start checking at 8 minutes and give 2 more minutes, check and so forth. I gave mine 12 minutes total. They will be very soft, almost wet looking – though cracking on top. You will want to let them sit for a couple minutes, then move to a cooling rack. They set up as they cool. If you over bake them they will be hard when they cool. So let them sit for a good 10 minutes before you have one.

Snicker Doodles


3/4 cup white sugar

2/3 cup brown sugar

1/2 cup (1 stick) unsalted butter, softened

1 tsp real vanilla extract

1 large chicken egg

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt (I prefer kosher)

For rolling:

1/3 cup white sugar

1 1/2 tsp ground cinnamon


Heat your oven to 400*.

Add the two sugars and butter to your mixing bowl (stand mixer preferred here). Beat at low speed till combined, then beat at medium for a minute till light and fluffy. Turn to low and add in the vanilla and egg, beat till combined.

Combine the dry ingredients in a separate bowl, mix with a spoon to combine. Add in slowly to the wet ingredients, beating on low, then medium till just mixed and the dough is a tight mass.

Split into 30 balls (a small disher helps it go fast). Roll the balls in the sugar/cinnamon rolling mix. Place on cookie trays and bake for 8 to 12 minutes (see above for baking tip).

Makes 30 cookies if you don’t eat it raw 😉


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