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| Snickerdoodles. Falmouth Maine (Photo credit: Wikipedia) |
Sometimes we wonder if we could cook low calorie cookies and that is the absence of sugar and butter. What? These ingredients are the cornerstones to a yummy cookie, and in all honesty, leave them out of the equation and you come up with a product that pales in comparison.
The usual thing to be done is to substitute lower fat ingredients in place of their full-fat counterparts. But low-fat or skim milk, in place of whole milk, doesn't have much of an impact on a finished cake, since it only reduces the fat content slightly.
Baking great tasting low-fat cookies is a delightful challenge. So have fun experimenting without compromising on great taste. I have here a recipe with its low-fat and high-fat version because I am thinking that you might like experimenting and see for yourself the real difference of cooking low-fat and high-fat cookies.
SNICKERDOODLES (Low-Fat Version)
You will need:
1/2 cup unsalted butter
1 cup brown sugar
2 pc large eggs
2 tbsp light corn syrup
1 tsp vanilla extract
1 cup whole wheat flour
2 cup all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
For coating:
1/2 cup granulated sugar
1 tbsp + 1 tsp cinnamon
Here's how:
1. Preheat oven to 350 degrees F.
2. Line cookie sheets with baking paper.
3. Sift whole wheat flour, all-purpose flour, baking soda, cinnamon and salt 3 times. Set aside.
4. Cream butter and sugar until light and fluffy.
5. Add eggs one at a time beating well after each addition.
6. At low speed, add corn syrup and vanilla.
7. Slowly, mix in the sifted dry ingredients just until moistened.
8. Roll dough into 1 1/2 inch balls and roll in cinnamon sugar to coat.
9. Place the balls on prepared sheet, spacing 2 inches apart. Bake for 12-15 minutes or until light brown in color.
10. Cool on wire racks.
11. Store in an airtight container.
SNICKERDOODLES (High-Fat Version)
3 3/4 cups all-purpose flour, sifted
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
1 cup butter, softened
2 cup sugar
2 eggs
1/2 cup fresh milk
1 tsp vanilla extract
3 tbsp sugar
1 tsp cinnamon
Here's how:
1. Preheat oven to 350 degrees F.
2. Sift together flour, baking soda, cream of tartar and salt 3 times. Set aside.
3. Cream butter and sugar until light and fluffy for 10 minutes at medium speed of the mixer.
4. At speed 6, add eggs one at a time beating well after each addition.
5. At low speed, add vanilla and milk.
6. Add dry ingredients to the beaten mixture and beat till well blended.
7. Wrap in plastic cling wrap. Rest in the refrigerator for 30 minutes.
8. Shape into 1-inch balls. Roll in a mixture of sugar and cinnamon.
9. Place on cookie sheets lined with baking paper. Flatten slightly with the bottom of glass. Bake for 8 to 10 minutes or until golden.
10. Cool in pan for 10 minutes then transfer in wire rack to cool.
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