Skinny Snickerdoodles

I took this recipe from Chocolate Covered Katie after I perused the internet for (semi) healthy cookie recipes. With low butter and flour in this recipe, the unhealthy aspects of traditional baking are minimized, while also creating a tasty treat! The recipe makes approximately 10 cookies so if you are baking them for more than just yourself I would recommend doubling the recipe. Click on "chocolate covered Katie" above for the original recipe! (I changed it slightly, adding a bit more flour because the dough ended up a little too sticky for me, upping the oven temperature, just things based on personal experience with the recipe!)

Skinny Snickerdoodles

• 1 cup ww pastry flour (or white flour) (See below for notes on a gluten-free option)
• 1/4 tsp baking powder
• 1/4 tsp salt (just under level)
• 1/4 tsp cream of tarter (optional)
• 1/4 tsp plus 1/8 tsp baking soda
• 1/4 cup sugar (+ 3 teaspoons for coating)
• 1/2 tsp pure vanilla extract
• 1 and 1/2 tablespoons milk of choice
• 1/4 cup “butter” of choice, such as Earth Balance (I haven’t tried a lower-fat butter sub in this recipe, so I don’t know if that would work.)
• Cinnamon (for cinnamon sugar coating)

Preheat oven to 350 F. Combine dry ingredients and mix very, very well. In a separate bowl, melt the butter of choice, then stir in vanilla and milk. Pour dry into wet and mix again. Put dough into refrigerator (covered) for about fifteen minutes, then roll dough into balls about 3/4" in diameter. Put 3 teaspoons of sugar and 1 teaspoon of cinnamon in a bowl and mix well. Roll the dough balls in the cinnamon sugar mixture and place on cookie sheet. Bake for 10-12 minutes. Let cool for 5 minutes before removing them from cookie sheet.