Running Dirty. Eating Clean. Loving Life.

Slightly Less Sinful Snicker Doodles

My daughter didn’t nap this afternoon.  Anyone with a preschooler can relate to how you then spend the rest of the day counting down the minutes to bedtime and wondering just how early you can convince them that yes, it is bedtime.  Nevermind that the sun is still up and we just finished lunch.  Anything to kill a few hours and keep them happy and occupied is a must.      Mine is a little mini Martha Stewart.  She loves to bake.  I measure, she pours, we tag team the stirring.  Unfortunately, most cookie recipes don’t exactly fit into the recommended training nutrition plan.  With her being with her dad half the time, guess who usually gets stuck with finishing off 40 snicker doodles before they go stale.  I try to take some healthy shortcuts wherever I can.  Today’s experiment was one of my favorite snicker doodle recipes. While probably not terrible as far as cookies go, the recipe calls for massive amounts of shortening, butter, and sugar.  While I’m not brave enough to play around with sugar alternatives, I did replace the butter with half of the called for amount of all natural unsweetened apple sauce and replaced the whole eggs with egg whites.  These few minor changes ended up cutting the calories per cookie from 95 to 70 and cutting out almost all the fat.  Best part, you would have never known.  The cookies are incredibly light and fluffy.  I was worried about them holding their shape without the butter, but they turned out beautiful.  They are bursting with flavor.  They also passed the picky eater taste test (no really, the child hates most cakes and other sweets).  Next time, I think I’ll see what happens if I double the applesauce and omit the shortening as well.  I’ll let you know how that experiment goes.

Snicker Doodles


  • 1/4 cup all natural applesauce
  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 4 egg whites
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon


  1. Preheat oven to 400°F (200°C).
  2. With electric mixer cream together applesauce, shortening, 1 1/2 cups sugar, the egg whites and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.  If dough is too sticky to work with, cover and refrigerate until dough is easy to work with.
  3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
  4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Makes 4 dozen cookies

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