Snickerdoodle Cookie Thins
- Level: Easy
- 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
- Total: 35 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 15 min
Ingredients
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
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.