Lighter Low Calorie Snickerdoodles

Total Time
Prep 10 mins
Cook 10 mins

A lighter snickerdoodle from Betty Crocker. Each cookie has only 75 calories and 2 g of fat.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Mix 11/2 cups sugar, margarine, cream cheese and eggs in a bowl. Stir in flour, cream of tartar, baking soda and salt.
  3. Cover and refrigerate dough for one hour.
  4. Shape dough into 11/4 inch balls. Mix 1/4 cup sugar and the cinnamon. Roll the balls in the cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
  5. Flatten each ball with the bottom of a drinking glass.
  6. Bake for 8-10 minutes or until set. Cool.


Most Helpful

I loved the texture, the ease of the recipe (didn't chill the dough either & found it easy to work with!). The only thing is that it wasn't as sweet as my hubby would like, so I may increase that next time (used Splenda). Wonderful low calorie option!!

LUVMY2BOYS November 03, 2009

Lovely light cookie. I used half splenda and instead of one egg and two egg whites used two whole eggs. (I had omega eggs and seemed a waste to throw out the yoke when you pay so much extra for yolks.) I used a cookie creaming method. Creamed the margerine and cream cheese with 3/4 c sugar then added eggs. Mixed all the dry stuff together with 3/4c splenda. Then followed the rest of your directions. My boyfriend enjoyed them as well and he did not even notice the splenda addition. These cookies were made for milk. Thanks!

Ladymedic March 02, 2009

These were very good. My husband grew up eating snickerdoodles, so I wasn't sure he would like them, but everyone did.( I took them to church). I used splenda instead of sugar,and I did not put the most of them in the frig for the hour. They were alittle sticky,but I could still roll them. I saved alittle of the dough to try after cold and it was quciker. Next time I plan to ry them with egg substitute and parkay spray butter instaed of stick butter. After the first batch I did find it easier to spray the pan with pam. I will make these, either way, again. Thank you

Chef Mi Mi July 04, 2007

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