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Maple Snickerdoodles

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Categories: Cookies, Low-fat
Type: Desserts and Baked Goods

Oat bran, maple syrup, lemon juice, and a little cinnamon add up to great cookies.

Serves: 40 cookies

Ingredients:

  • 1/4 cup plus 2 tablespoons reduced-fat margarine or light butter, softened to room temperature
  • 3/4 cup sugar
  • 3 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups unbleached flour
  • 3/4 cup plus 2 tablespoons oat bran
  • 1/4 cup instant nonfat dry milk powder
  • 3/4 teaspoon baking soda
  • COATING
  • 1 tablespoon plus 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons ground cinnamon

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Directions:

  1. Place the margarine or butter, sugar, maple syrup, lemon juice, and vanilla extract in a large bowl, and beat with an electric mixer until smooth. Set aside.
  2. Place the flour, oat bran, milk powder, and baking soda in a medium-sized bowl, and stir to mix well. Add the flour mixture to the margarine mixture, and beat to mix well.
  3. To make the coating, place the sugar and cinnamon in a small shallow dish, and stir to mix well. Set aside.
  4. Coat a baking sheet with nonstick cooking spray. Using your hands, shape the dough into 1-inch balls. (If the dough is too sticky to handle, place it in the freezer for a few minutes.) Roll the balls in the sugar coating; then arrange on the baking sheet, spacing them 1 1/2 inches apart. Using the bottom of a glass, flatten each ball to 1/4-inch thickness.
  5. Bake at 300°F for about 14 minutes. To check for doneness, lift a cookie from the sheet with a spatula. The bottom should be lightly browned. Cool the cookies on the pan for 2 minutes. Then transfer the cookies to wire racks, and cool completely. Serve immediately, or transfer to an airtight container.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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