Snickerdoodle Cookie Thins

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!]

Total Time:
35 min
10 min
10 min
15 min

About 30 cookies

  • Nonstick cooking spray, for greasing
  • 2/3 cup whole wheat pastry flour
  • 1/2 teaspoon plus 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • Pinch freshly grated nutmeg
  • 1/2 cup packed light brown sugar
  • 1/3 cup vegetable oil
  • 2 tablespoons reduced-fat milk
  • 1 large egg white
  • 1 teaspoon granulated sugar
  • 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.

For 2 cookies: Calories 90; Fat 5 g (Saturated 0 g); Cholesterol 0 mg; Sodium 70 mg; Carbohydrate 12 g; Protein 0 g; Fiber 0 g; Sugar 8 g

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