Low-Fat Snickerdoodle Cookies
Light, flavorful snickerdoodle cookies with a low-fat twist, featuring cinnamon-sugar coating and vanilla almond aroma, perfect for health-conscious cookie lovers and snack enthusiasts.
Ingredients
Instructions
- Cream together margarine, powdered sugar, vanilla, almond extract, and Egg Beaters until smooth.
- Add self-rising flour; blend thoroughly.
- Chill dough for 1 hour.
Tips & Substitutions
For a lighter version, you can substitute Smart Beat margarine with unsweetened applesauce, which will reduce the fat content even more. If you're out of self-rising flour, mix all-purpose flour with 2 1/2 tsp of baking powder and a pinch of salt for every cup used. Additionally, chilling the dough is essential for shaping the cookies and preventing spreading.
Serving Suggestions
These Low-Fat Snickerdoodle Cookies pair beautifully with a glass of cold milk or a warm cup of tea. For a delightful dessert platter, serve them alongside Pumpkin Oatmeal Bran Muffins or Neiman-Marcus Butter Cake. They also work wonderfully as a sweet addition to a brunch spread, complementing dishes like Easter Brunch Overnight French Toast.
Storage & Reheating
Store the baked cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, place a slice of bread in the container to help maintain moisture. If you want to reheat them, pop them in the microwave for about 10 seconds for a soft, warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Snickerdoodle Cookies contains roughly 290 calories, with 6g protein, 65g carbohydrates, and 2g fat. It is an excellent source of vitamin C (61% of the Daily Value) and dietary fiber (33% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 512mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of Egg Beaters?
Yes, you can substitute regular eggs for Egg Beaters. Use two large eggs to replace the two Egg Beaters in this recipe. Just keep in mind that using whole eggs will slightly increase the fat content.
What if I don’t have self-rising flour?
If you don't have self-rising flour, you can easily make your own by combining all-purpose flour with baking powder and salt. For every cup of self-rising flour, mix 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
Can I freeze these cookies?
Absolutely! You can freeze the unbaked cookie dough or the baked cookies. To freeze dough, scoop it into balls, place on a baking sheet to freeze, then transfer to a freezer bag. Baked cookies can be stored in a freezer-safe container for up to three months.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).