Chewy Brown Sugar Cinnamon Cookies
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 100.1
- Total Fat: 5.4 g
- Cholesterol: 10.1 mg
- Sodium: 66.3 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 0.3 g
- Protein: 1.1 g
View full nutritional breakdown of Chewy Brown Sugar Cinnamon Cookies calories by ingredient
Introduction
Resembles a gingersnap a bit but with a brown sugar-y, cinnamon-y taste. :) Resembles a gingersnap a bit but with a brown sugar-y, cinnamon-y taste. :)Number of Servings: 30
Ingredients
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2 Cups sifted all-purpose flour
2 Tsp. baking soda
1 Tsp. ground cinnamon
1/2 Tsp. salt
3/4 Cup shortening
1/2 Cup Splenda
1 Egg
3/4 Cup Brown Sugar
1 Tbsp Milk
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2. Sift the flour, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the Splenda, egg, and brown sugar. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Add milk if mixture is too crumbly. Dough should be soft and sticky.
4. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands.
5. In a separate bowl, mix together an additional 2 tbsp. of brown sugar and 1 tsp of cinnamon.
6. Flatten the cookie balls a bit and press in brown sugar blend.
7.Place 2 inches apart on an ungreased baking sheet.
8. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
Cool cookies on a wire rack. Store in an air tight container.
Number of Servings: 30
Recipe submitted by SparkPeople user BESSLEAL.
2. Sift the flour, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the Splenda, egg, and brown sugar. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Add milk if mixture is too crumbly. Dough should be soft and sticky.
4. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands.
5. In a separate bowl, mix together an additional 2 tbsp. of brown sugar and 1 tsp of cinnamon.
6. Flatten the cookie balls a bit and press in brown sugar blend.
7.Place 2 inches apart on an ungreased baking sheet.
8. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
Cool cookies on a wire rack. Store in an air tight container.
Number of Servings: 30
Recipe submitted by SparkPeople user BESSLEAL.