Weight Watchers Snickerdoodles Cookie

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tsp Vaorn syrup

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1/2 tsp Cream of tartar
  • 1 3/16 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 Cooking spray

• Dairy

  • 1/4 cup Butter

• Other

  • 1 tablespoon c

Found on recipe-diaries.com

Ingredients

• 1¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• 1 cup sugar
• ¼ cup butter, softened
• 1 tablespoon c
• 1 teaspoon vaorn syrup
• 1 teaspoon vanilla
• 1 large egg
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon
• Cooking spray

Directions

• Preheat oven to 375°.
• Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk.
• Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.
• Combine 3 tablespoons sugar and cinnamon, stirring with a whisk.
• With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture. Place balls 2 inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.

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