Thursday, May 29, 2014

Fruity Yoghurt Snickerdoodles

I never had snickerdoodles growing up. I know - that seemingly iconic piece of childhood was totally absent from our cookie jar, in favour of my mom's shortbreads, chocolate chip cookies and banana bread. I do love cinnamon though - give me a chunk of coffee cake or a gooey cinnamon roll and I am one happy camper - so it made sense that one day I would finally get around to making cinnamon-sugar dusted cookies!

At school, everybody's been in "get through to the end of the year" mode (times 10) and I've noticed that more and more guilty-pleasure comfort foods are cropping up in the staff room. Obviously, the rich cakes, pies and other treats are not conducive to reducing the stress levels of anyone wanting to fit in their bathing suit anytime soon, and while I wanted to bring something delicious to add to the mix I didn't want to exacerbate the problem!

Yoghurt SnickerdoodlesI have no idea where my inspiration for yoghurt-based snickerdoodles came from (since I was bad and didn't save the link) but I do know I made a few changes based on what I had at home and the number of cookies I wanted. I also wanted to reduce the sugar a bit - not so much that they didn't qualify as a treat, but enough so that the fruit in the yoghurt could bolster the overall sweetness and the cinnamon could stand on it's own. A touch of Truvia that had been sent to me for review fit the bill nicely and the cookies baked up just how I pictured snickerdooodles would be - puffs of "dirty" dough, fragrant with cinnamon and with a sweetness not like what plain sugar cookies emanate. The dash of oat flour, to me, really made the cookies feel homemade and special, without chunks or flakes of oats getting in the way of sheer cinnamon bliss.

Fruity Yoghurt Snickerdoodles
Makes ~14
3 tbsp salted butter
3 tbsp non-hydrogenated shortening
¼ cup sugar
1 tbsp Truvia spoonable
3 tbsp peach-flavoured, low-fat yoghurt
1 tsp vanilla
1 tsp honey
1 cup flour
¼ cup oat flour
¾ tsp cream of tartar
¼ tsp baking soda
--
2 tbsp coarse sugar
2 tsp Ceylon cinnamon
  1. Preheat oven to 400 F
  2. Cream together butter, shortening, sugar, Truvia, yoghurt, vanilla and honey.
  3. Blend in the flours, cream of tartar and baking soda. Set aside while making coating mixture.
  4. In a shallow dish, mix together the coarse sugar and the cinnamon.
  5. With a teaspoon, scoop balls of dough into the sugar mixture.
  6. Roll balls in the cinnamon mixture to coat on every surface. 
  7. Place 2" apart on ungreased baking sheets.
  8. Bake 8 minutes, or until set but not hard. 
  9. Remove immediately from baking sheets and cool on a rack.
Amount Per Serving
Calories: 113.6
Total Fat: 5.6 g
Cholesterol: 8.3 mg
Sodium: 19.8 mg
Total Carbs: 14.6 g
Dietary Fiber: 0.4 g
Protein: 1.5 g