Lighter Snickerdoodles
Indulge in the comforting sweetness of these *Lighter Snickerdoodles*, a revamped classic that cuts back on fat without sacrificing flavor! By replacing some of the butter with unsweetened applesauce, these cookies are wonderfully soft and chewy with just the right hint of moisture. The signature cinnamon-sugar coating ensures every bite bursts with warm, spiced sweetness, while ingredients like cream of tartar and a touch of brown sugar deliver that iconic tangy flavor and irresistible texture. Ready in just 25 minutes, these guilt-free treats are perfect for satisfying your cookie cravings without overindulging. Perfect for dessert, snack time, or as a thoughtful homemade gift, these lighter snickerdoodles are proof that wholesome baking can still be deliciously decadent.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Cream of tartar
- 0.25 teaspoon Salt
- 0.25 cups Unsalted butter, softened
- 0.25 cups Unsweetened applesauce
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 1 unit Large egg
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Cinnamon
- 2 tablespoons Granulated sugar (for coating)
- 1 teaspoon Cinnamon (for coating)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, cream of tartar, and salt. Set aside.
In a large bowl, using a hand or stand mixer, cream the softened butter, applesauce, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the wet mixture and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
In a small bowl, mix together the 2 tablespoons of granulated sugar and 1 teaspoon of cinnamon for coating.
Using a small cookie scoop or a tablespoon, portion out the dough and roll each piece into a ball. Roll each ball in the cinnamon-sugar mixture until evenly coated.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers look slightly underbaked. Do not overbake to ensure soft cookies.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy! These cookies can be stored in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 350.3 g | 127% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 180.3 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 166 mg | 13% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 938 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
