These soft, melt-in-your mouth cinnamon sugar cookies are one of my favorite cookies, yet I usually only make them during December. I'm definitely more of a soft cookie fan, and it took me some time to get this recipe to the texture I love without it being super-high in calories and fat. I generally recommend using regular butter for most cookies because margarine and vegetable shortening is not any healthier. In fact, the trans fat in it these is worse than saturated fat. And margarine is made with water so you are likely to achieve less-than-desirable results. Instead, I used a combination of butter and light cream cheese to reduce the fat while producing a light, fluffy texture while avoiding the unhealthy fats.
6 tbsp. butter, softened to room temperature
1/2 cup (4 oz.) 1/3-less-fat cream cheese, softened to room temperature
1 1/4 cups white sugar + 2 tbsp.
2 whole large eggs
1 tsp. pure vanilla extract
2 cups unbleached all-purpose flour
1 cup whole wheat flour (I used King Arthur White Whole Wheat)
3/4 tsp. cream of tartar
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cinnamon + 1/4 tsp.
Preheat oven to 350 degrees F. In a large mixing bowl, blend butter and cream cheese at medium speed with an electric mixer until whipped. Add white sugar and continue to beat at medium speed until light and fluffy. Add eggs and vanilla extract and beat until combined. In a medium mixing bowl, combine dry ingredients. Gradually add flour mixture to butter mixture, beating at low-medium speed until combined. Chill 30-60 minutes or until easy to handle. Form into 1/2- to 1-inch dough balls (I measure mine using a scale to weigh 21 grams or 3/4 oz). Roll in a mixture of 2 tbsp. white sugar and 1/4 tsp. ground cinnamon. Put on ungreased baking sheets about 2 inches apart and bake in preheated oven for about 7-8 minutes or until very lightly browned and "set". Leave on pan for another minute or so and then place on wire rack to cool.
Servings: 48 cookies (1 cookie per serving)
64 calories, 11 grams carbohydrate (0.5 gram fiber), 1.5 grams protein, 2 grams fat (1 gram saturated).
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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