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In this healthy snickerdoodle cookie recipe, ginger, allspice and nutmeg combine with cinnamon to make this the best snickerdoodle you've ever had. The cookies get their signature look and texture from a little food science--baking soda makes them rise and cream of tartar prevents the sugar from binding together and causes the cookies to collapse and wrinkle.

Virginia Willis
Source: EatingWell Magazine, November/December 2014

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Recipe Summary

total:
1 hr
Servings:
48

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Whisk flour, cream of tartar, baking soda, ginger, 1/2 teaspoon cinnamon, allspice, nutmeg and salt in a medium bowl. Beat butter and 1 1/4 cups sugar in a mixing bowl with an electric mixer on high speed until creamy; add eggs and beat until combined. With the mixer on low speed, beat in the flour mixture until just combined.

  • Combine the remaining 1/4 cup sugar and 1 teaspoon cinnamon in a shallow dish. Roll the dough into 1-inch balls (about 1 tablespoon each, using damp hands if necessary). Roll each ball in the cinnamon-sugar. Place the cookies 2 inches apart on an ungreased baking sheet.

  • Bake, one pan at a time, until light brown on the edges, 9 to 11 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.

Tips

Make Ahead Tip: Store in an airtight container between sheets of parchment paper for up to 5 days.

Nutrition Facts

80 calories; protein 1.1g; carbohydrates 10.4g; dietary fiber 0.6g; sugars 6g; fat 4g; saturated fat 2.5g; cholesterol 17.9mg; vitamin a iu 129.9IU; folate 1.1mcg; calcium 3.3mg; iron 0.8mg; magnesium 0.5mg; potassium 33.3mg; sodium 54.1mg; added sugar 6g.
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