Skinny Snickerdoodles

  • 1 3/4 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1 cup sugar (or sugar substitute)
  • 1/4 cup butter, softened
  • 1 Tbsp corn syrup
  • 1 tsp. vanilla 
  • 1 large egg
  • 3 Tbsp sugar (or sugar substitute)
  • 2 tsp. ground cinnamon
  • Cooking spray
Preheat oven to 375 degrees F.  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 Tbsp 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 degrees F for 5 minutes (cookies will be slightly soft).  Cool on baking sheets for 2 minutes.  Remove from pans; cool completely on wire racks.  Enjoy!