Snickerdoodles

When I was young, my older sister and I would make snickerdoodles. All the time! We loved to make them as much as we liked to eat them and they are still one of my favorite cookies. I came across this recipe in the Sept. 'o7 issue of Cooking Light and was curious to try them. While not quite the same cookie as the ones I remember from childhood, these are pretty good. They have 99 calories per cookie, 3.3g of fat, 16.9 carbs and 15mg chol. The perfect stay-home-from-work-snowy-day cookie!

Snickerdoodles

3/4 cup granulated sugar

2/3 cup light brown sugar

1/2 cup butter, softened

1 tsp. vanilla extract

1 large egg

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. ground cinnamon

1/4 tsp. salt

1/3 cup granulated sugar

1 1/2 tsp. ground cinnamon

Preheat oven to 400.

Combine 3/4 cup sugar, brown sugar and butter in a medium bowl; beat with mixer at medium speed until light and fluffy. Beat in vanilla and egg.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 tsp. cinnamon and salt, stirring well with a whisk. Add to butter mixture; beat until just combined. Shape in 30 balls.

Combine 1/3 cup sugar and 1 1/2 tsp. cinnamon in a small shallow bowl. Roll dough in mixture and place 2 inches apart on baking sheets coated with cooking spray. Bake for 8 minutes or until tops crack. Cool on pans 1 minute, remove to wire racks.