Total Time
6mins
Prep 0 mins
Cook 6 mins

A lighter, slightly healthier version of the classic cookies. Modified from a Cooking Light recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. Combine 3/8 cup sugar, 1/3 cup brown sugar and butter in bowl. Beat with a mixer until fluffy. Beat in vanilla and egg.
  3. In another bowl combine flour, baking power, 1/4 tsp cinnamon and salt. Stir with a whisk to combine. Add flour mixture to butter mixture. Shape dough into 24 balls.
  4. Combine 1/8 cup granulated sugar and 1/2 tsp cinnamon. Roll balls in sugar mixture and place 2 inches apart on baking sheets coated with cooking spray. Flatten cookies with a glass.
  5. Bake at 400 degrees for about 6 minutes. Cool on pan for 1 minute and then remove from pan to finish cooling on wire rack.
Most Helpful

5 5

Great recipe! I made it exactly as written except I noticed as someone else mentioned that my second batch (I got 16 onto a tray and then 9 more from one batch) had time to "fluff up" while the first batch was baking and were a bit softer and fuller. Maybe just letting the batter rest 5 minutes is a good idea. But overall very tasty and very easy!

5 5

These is a fabulous recipe for this classic cookie! My first batch was thin and only needed 4.5-5min to cook and the second was a bit thicker needing the 6min. Thanks so much! Soft and DELICIOUS!

5 5

I used all white flour instead of wheat, and a tartar/soda combo instead of baking powder--but the basic recipe is awesome! Very soft/chewy, just like a snickerdoodle should be! Thanks for sharing the recipe!