Prep 15 mins
Cook 30 mins
This recipe uses less butter than the original and they still taste great. The recipe is from Dr. Cookie, which is a book that shows you how to make recipes more healthy.
- 1⁄2 cup margarine
- 1 3⁄4 cups sugar, divided
- 2 tablespoons skim milk
- 1 large egg
- 2 large egg whites
- 2 3⁄4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- Preheat the oven to 350 and coat 2 baking sheets with nonstick cooking spray.
- Beat the margarine and 1 1/2 cups sugar with an electric mixer until fluffy.
- Add the milk, egg, and egg whites and beat again.
- Add the flour, cream of tartar, baking soda and salt and beat until well mixed.
- Combine the remaining sugar and the cinnamon in a shallow plate or bowl.
- Shape the dough into 1-inch balls and roll them in the cinnamon sugar to coat on all sides.
- The dough will be sticky.
- If it's too difficult to handle, flour your hands lightly.
- Arrange the balls of dough on the baking sheets and flatten them slightly with your fingers or the back of a spoon.
- Bake for 8 to 10 miniutes or until the cookies are lightly browned.
- Cool the cookies on the baking sheet for about 5 minutes and then transfer to a wire rack to cool completely.
- Repeat until all cookies are baked.
This recipe made my 34 cookies...I made them for my family and they were all gone by the next morning hahah...no one could get enough, they were great!
I love these cookies! This is the recipe I've been searching for- a sugar cookie that is soft, chewy and tasty. I used tub margarine because I didn't have any sticks, and that might have lent to the wonderful soft and chewy texture. I also added 1 tsp. of vanilla for flavor. I had no problems overbaking. I will use this snickerdoodle recipe to make sugar cookies as well. Thank you for posting this recipe.
These were good, but boy do you have to watch them when they bake, they go from not done to over done like THAT (insert a snap). My kiddos liked them too!