While I was checking out recipes for more low-fat treats for my family, I ran across a good article about low-fat baking. It’s an interview from Cooking Light with some kitchen folk who discuss how to change your recipes to be lower fat. I was fascinated by what you can do lower the fat content in baked goods, and yet maintain the consistency of the end product. I especially loved the fact that in Cooling Light’s recipes, they don’t use sugar substitutes (equal, splenda, etc.) for sugar, or applesauce for butter (which, as I’ve mentioned previously has been a fiasco with the guys). Just on that last fact, I’m considering a subscription to their magazine…
I found a recipe for snickerdoodles that I wanted to test– not for my family, but for my sister Tina. Her husband Jeff LOVES snickerdoodles; my family, not so much. So I can have them all to myself, but I’ll give them to Tina to try; she’s always looking for ways to reduce fat in their diet. This recipe uses half the butter and eggs as the standard recipes and replaces that with a little more sugar and corn syrup. I replaced the corn syrup with golden syrup (cane syrup) that is primarily used in the UK; I think the flavor of golden syrup is way better than that clear stuff.
It’s basically the same technique as the chocolate chocolate chip cookies; cream butter and sugar, add egg, then flour. Snickerdoodles are a little more time-consuming because you form balls of dough which you then roll in a cinnamon-sugar mixture. These cookies bake for just five minutes to ensure that they stay soft, just like the originals.
Here’s how I made them:
I whisked the dry ingredients (flour, cream of tartar, baking soda) in a bowl.
The dry stuff
Then I creamed the butter and sugar.
It’s going to look like coarse sand because there’s less butter.
I added the egg, vanilla and golden syrup (original recipe has corn syrup),
The wet stuff
and beat til blended.
Ready for the dry stuff
Then I dumped in the dry stuff and mixed until it came together.
The dough is stiff, but malleable
I chilled the dough in the fridge for 10 minutes; in the meantime, I mixed the sugar and cinnamon into a glass pie plate.
Heavy on the cinnamon
When the dough was ready, I formed small balls and rolled them in the sugar cinnamon mixture.
Make a bunch first, then roll.
I placed them on cookies sheets lined with thin silicone pads, then pressed them down with a flat-bottomed glass.
Press gently, firmly, but do not completely flatten
They baked for 5 minutes, then cooled for 2 minutes on the sheets. I then moved them to racks to finish cooling.
Soft, cinnamon cookies!
I tasted one– they were soft, tender and full of cinnamon flavor; they come out of the oven very soft and firm up a bit when cool, so I think they’ll stay soft for a few days. I packed them into a plastic tub for Tina; she better share them with Jeff!