Canyon Ranch Snickerdoodles – a delicious recipe with unsalted butter, low-fat cream cheese, brown sugar, egg yolks, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 350. Lightly coat a baking sheet with canola oil.*
2
2. In a large mixing bowl, cream butter, cream cheese and brown sugar on low speed with an electric mixer. Add egg yolk and vanilla and mix on low until just combined.
3
3. In a medium bowl, combine remaining ingredients. Add butter mixture and mix by hand until combined.
4
4. Portion heaping teaspoonfuls (or use a 3/4 ounce scoop) onto a baking sheet about 1 1/2 inches apart. Sprinkle lightly with cinnamon sugar. Bake for 7 minutes. Lightly flatten cookies with finger of spoon. Rotate baking sheet and bake an additional 3 minutes.
5
Makes 30 cookies, each containing approximately:
6
80 calories
7
13 gr. carbohydrate
8
3 gm. fat
9
20 mg. cholesterol
10
1 gm. protein
11
82 mg. sodium
12
Trace. fiber
13
*some studies have shown that canola oil is not good for your health. subtitute canola oil for vegetable, safflower, or other oil
601
kcal
Calories
24
g
Fat
86
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/4 cup unsalted butter, 1/3 cup low-fat cream cheese, 1 cup packed brown sugar, 2 egg yolks, and more.
Yes, Canyon Ranch Snickerdoodles falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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