Low-Fat Snickerdoodles

I will never understand when citrus became such a popular spring and summer fruit, I guess everyone loves lemonade in the summer instead of the winter. I have never experienced a pretty cold winter so I like lemonade year round. I know your probably wondering why I’m ranting about lemons. Well I spent almost three hours in the kitchen trying to make a low-fat lemon bar. One batch was too runny, the second batch the dough was to dry, and the finally batch just did not get firm at all. I finally decided to throw in the towel! I will conquer lemon bars someday.

I can honestly never get bored of anything with cinnamon and sugar. When you mix the two it’s such a wonderful classic that can never go out of style. Snickerdoodles are a wonderful cookie that I can never go without. The twist on this classic is half the calories and fat while remaining flavorful. If your ever in the mood for a cookie with a twist have a low-fat snickerdoodle.

Low-Fat Snickerdoodle Recipe:
1 cup whipped butter (softened)
1 cup sugar substitute (I used sucralose)
½ cup sugar
2 egg whites
1tsp. vanilla extract
2 ¾ cups flour
1 tsp. cream of tarter
2 tsps. baking soda
¼ tsp. salt
3 tbsps. sugar
½ tbsp. cinnamon 
Recipe Directions: Preheat oven to 350 degrees and line a baking sheet with parchment paper. Cream butter, sugar, eggs, and vanilla extract until foamy. Mix dry ingredients and stir into the foamy mixture until blended. In a small bowl mix sugar and cinnamon; roll dough into ½-1tbsp. Then roll the balls in the cinnamon-sugar. Place on baking sheet and bake for 8 to 10 minutes in the oven. Edges should be slightly brown. Remove from sheet to cool on wire racks.