Snickerdoodles

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
80
protein 
1 g
sodium 
82 mg
carbohydrates 
13 g
fat 
3 g
fiber  
Trace
cholesterol 
20 mg
Servings 
30
Ingredients 

¼ cup unsalted butter
⅓ cup low-fat cream cheese
1 cup packed brown sugar
2 egg yolks
1 tsp pure vanilla extract
1 cup all-purpose flour
⅓ cup whole-wheat flour
1 tsp baking soda
¼ tsp cinnamon
½ tsp sea salt
Cinnamon sugar

Instructions 
  1. Preheat oven to 350F. Lightly coat a baking sheet with canola oil spray.
  2. In a large mixing bowl, cream butter, cream cheese and sugar on low speed with an electric mixer. Add egg yolk and vanilla and mix on low until just combined.
  3. In a medium bowl, combine remaining ingredients except cinnamon sugar. Add to butter mixture and mix by hand until combined.
  4. Portion heaping teaspoonfuls (or use a ¾ ounce scoop) onto baking sheet about 1½ inches apart. Sprinkle lightly with cinnamon sugar. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate baking sheet and bake an additional 3 minutes.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.