Cookies aren’t the only thing that I make, honest! My sweet tooth has just been acting up lately, which is not easy to ignore. But since I want to be able to fit into all those cute summer dresses hitting the stores, I decided to look around for some “lighter” recipes. I found this one thanks to the wonderful blog Nosh With Me. If you haven’t been there, you should go and take a look. There are some great baking recipes. This recipe was discovered in an issue of Cooking Light, so I’m fairly confident that they are better for you than the average snickerdoodle. As an added bonus, your home will smell so good while these are baking!

Cooking Light’s Cinnamon & Sugar Cookie

Nutritional Facts (via Cooking Light):CALORIES 105(27% from fat); FAT 3.1g (sat 1.9g,mono 0.8g,poly 0.2g); PROTEIN 1.2g; CHOLESTEROL 16.3mg; CALCIUM 15mg; SODIUM 122mg; FIBER 0.3g; IRON 0.5mg; CARBOHYDRATE 18.2g

Ingredients
• 1 cup granulated sugar
• 6 tablespoons butter (softened)
• 1 tbsp. light corn syrup
• 1 tsp. vanilla extract
• 1 large egg
• 1 cup cake flour
• 0.75 cup AP flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 0.25 tsp. salt
• 0.25 tsp. ground cinnamon
• 0.25 cup turbinado sugar (Sugar In the Raw)
• 0.5 tsp. ground cinnamon

Implements:
• Parchment paper
• Baking sheets
• Mixer

Procedure:
1. Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended.
2. Lightly spoon cake flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Add flour mixture to butter mixture; stir until just combined. Wrap in plastic wrap; chill 1 hour.
3. Preheat oven to 375°.
4. Combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Shape dough into balls, about 1 teaspoon each. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets lined with parchment paper. Bake at 375° for 12 minutes or until golden on bottom. Cool on wire racks.

Note: I baked my dough for only 9-10 minutes in order to get a more chewy cookie. If you want crispy, go the full 12 minutes. I also didn’t have cake flour, so I found this nice little guide for substituting AP for cake flour.

Share:

• Google Reader

Related posts:

1. Cookies (The Kind You Eat)