Thin Snickerdoodle Cookies
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 30
Complexity: easily
Servings: 30
Bake a more elegant version of the classic Snickerdoodle cookie. It's thin and crispy, but has the same rich flavor of brown sugar and cinnamon. Two of these cookies are under 100 calories, so you can indulge in them with a cup of coffee, even if you're watching your diet. These cookies are best eaten within the first two days, although they'll disappear quickly.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2/3 cup whole wheat flour
- 0.5 tsp + 1/8 tsp ground cinnamon
- 1/4 teaspoon of baking soda
- 1/4 teaspoon fine salt
- A pinch of freshly grated nutmeg
- 0.5 cup light brown sugar
- 1/3 cup vegetable oil
- 2 tbsp. l. low-fat milk
- Protein of 1 large egg
- 1 tsp. granulated sugar
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C); line three baking sheets with parchment paper and lightly spray with cooking spray.
- In a small bowl, combine the flour, 1/2 teaspoon of cinnamon, baking soda, salt, and nutmeg and set aside. Combine the brown sugar, vegetable oil, milk, and egg white in a medium bowl and beat with a mixer on medium speed until smooth, about 1 minute. Add the flour mixture and mix on low speed until smooth.
- Combine granulated sugar with the remaining 1/8 teaspoon cinnamon. Drop 1 teaspoon of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Bake for 7 minutes, then remove from the oven. Press down on the cookies with a wooden spoon or the bottom of a measuring spoon and sprinkle with the cinnamon sugar. Bake until deep golden brown, another 4-5 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
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