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After stepping on the scale, I decided it was time to start making desserts that don’t call for Crisco as an ingredient. So, when I ran across this low-fat cookie recipe, I decided I must try it. I mean, how can you go wrong with cinnamon and sugar?
The cookie is light, crunchy, and delicious. And, my apartment smelled so good while they were in the oven! I will definitely be making these again.
1 cup granulated sugar
6 tablespoons butter, softened
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 large egg
1 cup cake flour (about 4 ounces)
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup turbinado sugar
1/2 teaspoon ground cinnamon
Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended.
Lightly spoon cake flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Add flour mixture to butter mixture; stir until just combined. Wrap in plastic wrap; chill 1 hour.
Preheat oven to 375°.
Combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Shape dough into 48 balls, about 1 teaspoon each. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 12 minutes or until golden on bottom. Cool on wire racks.
Yield: 48 cookies
- Turbinado sugar is commonly known by the brand name Sugar In The Raw.
- After rolling the dough in the sugar mixture, I pressed the ball down with my palm to flatten it a bit.
- For a chewier cookie, reduce the baking time by a couple of minutes.
Recipe from Cooking Light.