SNICKERDOODLE COOKIE THINS

Snickerdoodle Cookie Thins image

These thinned versions of the original (and larger) cookie have all the right sugar and cinnamon notes and are just as satisfying. Two are less than 100 calories. They are best eaten within a day or two--although they won't last that long!

Provided by Food Network Kitchen

Categories dessert

Time 35m

Yield About 30 cookies

Number Of Ingredients 11

Ingredients

Nonstick cooking spray, for greasing
2/3 cup whole wheat pastry flour
1/2 teaspoon plus 1/8 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon fine salt
Pinch freshly grated nutmeg
1/2 cup packed light brown sugar
1/3 cup vegetable oil
2 tablespoons reduced-fat milk
1 large egg white
1 teaspoon granulated sugar

Steps:

Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Combine the flour, 1/2 teaspoon of the cinnamon, the baking soda, salt and nutmeg in a small bowl and set aside.
Combine the brown sugar, oil, milk and egg white in a medium bowl and beat with a hand mixer on medium-high speed until smooth, about 1 minute. Add the flour mixture and beat on low speed until incorporated.
Mix together the granulated sugar and remaining 1/8 teaspoon cinnamon. Drop teaspoonfuls of batter about 2 inches apart on the prepared baking sheets. Bake for 7 minutes, and then remove from the oven. Press the cookies down with a wooden spoon or the bottom of a measuring cup, and sprinkle with the cinnamon sugar. Bake until golden brown, 4 to 5 minutes more. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely.

Nutrition Facts : Calories 90 calorie, Fat 5 grams, Cholesterol 0 milligrams, Sodium 70 milligrams, Carbohydrate 12 grams, Protein 0 grams, Sugar 8 grams