Recipe: Snickerdoodles

I recently came up a brand new GP-friendly cookie recipe for you. Snickerdoodles! They’re so good. I had my husband taste-test them and he immediately asked for a second one. The recipe makes about 30 cookies, less than 1.5 grams of fat each.

Ingredients

• 1 3/4 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon cream of tartar

• 3/4 cup sugar

• 1/4 cup butter, softened

• 1/4 cup pure maple syrup

• 1 teaspoon vanilla

• 2 eggs, whites only

• 3 tablespoons sugar

• 2 teaspoons ground cinnamon

Directions

1. Preheat oven to 375°. Line a cookie sheet with parchment.

2. Combine flour, baking soda and cream of tartar in a bowl.  Set aside.

3. Beat butter and 3/4 cup of sugar in a large bowl until light and fluffy, about 2-3 minutes.

4. Add the maple syrup, egg whites, and vanilla.  Beat until well blended.

5. Gradually add the flour mixture to sugar mixture, beating just until incorporated.

6. Combine the remaining 3 tablespoons of sugar and the cinnamon in a small bowl.

7. Form dough into 1-inch balls (a melon baller/small cookie scoop works well).  Roll each ball in cinnamon-sugar.

8. Place balls 2 inches apart on a baking sheet sprayed with non-stick cooking spray.   Flatten balls with a fork or the bottom of a glass.

9. Bake 7 minutes, or until set but still soft.

10. Cool on baking sheet for about 5 minutes, then move to wire racks to cool completely.

11. Store in an airtight container.