| 1 1/2 | cups sugar |
| 1/2 | cup margarine, softened |
| 1/2 | package (8-ounce size) reduced-fat cream cheese (Neufchâtel) , softened |
| 1 | egg |
| 2 | egg whites |
| 2 3/4 | cups Gold Medal® all-purpose or unbleached flour |
| 2 | teaspoons cream of tartar |
| 1 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1/4 | cup sugar |
| 2 | teaspoons ground cinnamon |
| 1. | Heat oven to 400ºF. |
| 2. | Mix 1 1/2 cups sugar, the margarine, cream cheese and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Cover and refrigerate dough 1 hour. |
| 3. | Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Flatten each ball with bottom of drinking glass. |
| 4. | Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack. |
|
| Long ago, little cookies that could be made quickly were given the nonsense name Snickerdoodles. |
|
| Rise to the occasion! If using self-rising flour, there is no need to add cream of tartar, baking soda and salt. |
|
| For a fun flavor change to these sweet little gems, use apple pie spice instead of cinnamon. |
|
| To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil. |
Nutrition Information:
75 ( 20 ); 2 g ( 1 g); 5 mg; 75 mg; 13 g ( 0g); 1 g 2 %; 0%; 0%; 2 % 1/2 ; 1/2