Sugar Free Snickerdoodle Cookies
Enjoy these nostalgic cookies without sugar, featuring a delightful balance of cinnamon and vanilla with a soft, chewy texture.
Ingredients
Dry Ingredients
- 2 ¾ cups All Purpose Flour Provides structure
- 2 tsp Cinnamon, ground Adds warmth and flavor
- 2 tsp Cream of Tartar Helps with leavening and texture
- 1 tsp Baking Soda Aids in rising
- ½ tsp Salt Balances flavor
Wet Ingredients
- 1 ½ cups Splenda, divided Sweetness without sugar
- ½ cup Butter, softened Adds richness
- ½ cup Shortening Contributes to tenderness
- 2 pcs Eggs Binds ingredients and adds moisture
- 2 tsp Vanilla Extract Enhances flavor
Instructions
Preparation
- Preheat your oven to 375°F and prepare a cookie sheet with a nonstick spray or lining.
- In a small bowl, combine the cinnamon with ¼ cup of the sugar alternative.
- In a medium bowl, whisk or sift together the all-purpose flour, cream of tartar, baking soda, and salt.
Mixing
- In a mixing bowl, cream together the remaining 1 ½ cups of the sugar alternative with the softened butter and shortening.
- Gradually add the dry ingredient mixture to the creamed ingredients, mixing well until just combined.
- Add the eggs one at a time, mixing thoroughly after each addition, then follow with the vanilla extract.
Shaping and Baking
- Roll each cookie dough portion into a ball and coat it in the cinnamon and sugar mixture.
- Place the cookies on the baking sheet with sufficient space between them.
- Bake for 10-12 minutes, or until the cookies just start to crack on the surface.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
For best results, ensure butter is softened, avoid overmixing, and allow cookies to cool properly.