Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Snickerdoodle Cookie Thins
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- Level: Easy
- Total: 35 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 15 min
- Yield: About 30 cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 90 calorie
- Total Fat
- 5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 70 milligrams
- Carbohydrates
- 12 grams
- Protein
- 0 grams
- Sugar
- 8 grams
These thinned versions of the original (and larger) cookie have all the right sugar and cinnamon notes and are just as satisfying. Two are less than 100 calories. They are best eaten within a day or two--although they won't last that long!
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 15 min
- Yield: About 30 cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 90 calorie
- Total Fat
- 5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 70 milligrams
- Carbohydrates
- 12 grams
- Protein
- 0 grams
- Sugar
- 8 grams
Ingredients
Directions
- Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Combine the flour, 1/2 teaspoon of the cinnamon, the baking soda, salt and nutmeg in a small bowl and set aside.
- Combine the brown sugar, oil, milk and egg white in a medium bowl and beat with a hand mixer on medium-high speed until smooth, about 1 minute. Add the flour mixture and beat on low speed until incorporated.
- Mix together the granulated sugar and remaining 1/8 teaspoon cinnamon. Drop teaspoonfuls of batter about 2 inches apart on the prepared baking sheets. Bake for 7 minutes, and then remove from the oven. Press the cookies down with a wooden spoon or the bottom of a measuring cup, and sprinkle with the cinnamon sugar. Bake until golden brown, 4 to 5 minutes more. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely.
