Low Fat Snickerdoodle Cookies

These Low Fat Snickerdoodle Cookies deliver that classic soft, cinnamon-sugary goodness with a fraction of the fat—only 2 grams per cookie! Instead of butter, we use a smart mix of unsweetened applesauce and low-fat Greek yogurt to keep them moist and chewy. Whether you’re aiming for a heart-healthy diet, reducing calories, or just want a lighter dessert, these cookies offer the full nostalgic flavor without the guilt.

About This Recipe

These cookies are soft in the center with slightly crisp edges, rolled in a sweet cinnamon coating that gives every bite a little sparkle. They puff up just the way a good snickerdoodle should, and that signature tang from cream of tartar is still front and center.

You’ll love how fast and easy they are to make—no chill time required. These are great for weekday baking, lunchboxes, or adding something special to your holiday cookie lineup.

Why This Recipe Belongs in Your Diet

By skipping the butter and using applesauce and Greek yogurt, we reduce the saturated fat significantly while maintaining that soft, tender cookie texture. Cinnamon adds antioxidant benefits, and the overall sugar is kept modest compared to traditional versions.

What You’ll Need (Ingredients)

We’re recreating classic snickerdoodle flavor with a few clever low-fat swaps that still deliver big on taste.

• White Whole Wheat Flour, 1 cup: Adds fiber and structure while staying tender.
• Brown Sugar, ⅓ cup: Keeps the cookies soft with a subtle molasses flavor.
• Unsweetened Applesauce, ¼ cup: Replaces butter to lower fat and add moisture.
• Plain Low-Fat Greek Yogurt, 2 tablespoons: Adds creaminess and helps with binding.
• Egg White, 1: Helps with lift and keeps the cookies light.
• Vanilla Extract, 1 teaspoon: Enhances the classic snickerdoodle flavor.
• Cream of Tartar, ½ teaspoon: Gives that iconic tang and texture.
• Baking Soda, ½ teaspoon: Works with the cream of tartar to create lift.
• Salt, ¼ teaspoon: Balances the sweetness.
• Cinnamon + Sugar for Rolling, 2 tablespoons sugar + 1 teaspoon cinnamon: The essential snickerdoodle finish.

How to Make Low Fat Snickerdoodle Cookies

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix applesauce, yogurt, sugar, egg white, and vanilla until smooth.
3. In another bowl, whisk flour, cream of tartar, baking soda, and salt.
4. Stir dry ingredients into the wet mixture until a soft dough forms.
5. Mix cinnamon and sugar in a small bowl.
6. Scoop dough by tablespoons, roll into balls, and coat in cinnamon sugar.
7. Place on baking sheet, leaving space between each.
8. Bake for 8–10 minutes, or until puffy and just set.
9. Cool on the tray for 5 minutes, then transfer to a wire rack.

Recipe Tips and Variations

• For extra cinnamon flavor, add ¼ teaspoon cinnamon directly into the dough.
• Don’t overbake—these cookies are best slightly underdone for that soft center.
• You can use white sugar instead of brown for a more traditional taste and lighter color.

How to Store Leftovers

Store in an airtight container at room temperature for up to 4 days. To freeze, place in a single layer to harden, then store in a freezer-safe bag. Thaw at room temperature.

Nutrition Facts

• Serving Size: 1 cookie
• Calories: 85 kcal
• Fat: 2 g
• Carbohydrates: 14 g
• Protein: 2 g
• Sodium: 45 mg

Try More Recipes:

• Low Fat Peanut Butter Chocolate Chip Cookies
• Low Fat Oatmeal Cookies with Yogurt
• Low Fat Oatmeal Cranberry Cookies