Midnight Snack

Snickerdoodles

I can't believe it's midnight, and Aubrey and I are eating warm cookies. Well, actually I can!I love Snickerdoodles cookies. In fact, I think they're right up there with the chocolate chip cookies on my "favorites" list. I was so happy to find a Cooking Light recipe for these cookies. I'm not sure if Cooking "Light" would be the right word. I'd rather say "Cooking Light-er." I have to keep reminding myself that just because the calories may be reduced doesn't mean they're calorie "free."

Ingredients:
3/4 cup granulated sugar
2/3 cup light brown sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
Cooking spray

Directions:
Preheat oven to 400°. Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. Shape dough into 30 balls. Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 400° for 8 minutes or until tops crack. I had to bake them for about 10-12 minutes. When they came out of the oven, I pressed them down with the back of the spatula to give them the "flat" cookie look. Cool on pans 1 minute. Remove from pans; cool on a wire rack.
Yield 30 cookies (serving size: 1 cookie)

Nutritional Information: CALORIES 99(30% from fat); FAT 3.3g (sat 2g,mono 0.9g,poly 0.2g); PROTEIN 0.9g; CHOLESTEROL 15mg; CALCIUM 17mg; SODIUM 59mg; FIBER 0.3g; IRON 0.5mg; CARBOHYDRATE 16.9g