Description
These classic American cookies offer the signature tang and pillowy texture of a traditional Snickerdoodle without the blood sugar spike. By swapping shortening for pure butter and using a zero-calorie sweetener, this recipe delivers a tender, cinnamon-spiced treat. They are soft, chewy, and coated in a aromatic cinnamon “sugar” blend.
Ingredients
Dry Ingredients
- 2 ½ cups All-purpose flour (spooned and leveled (approx. 300g))
- 2 tsp Cream of tartar
- 1 tsp Baking soda
- ½ tsp Fine sea salt
Wet Ingredients
- 1 cup Unsalted butter (softened to room temperature (2 sticks / 226g))
- 1 ¼ cups Granular monk fruit sweetener or erythritol blend (approx. 240g)
- 2 Large eggs (room temperature)
- 1 tbsp Pure vanilla extract
Cinnamon-Coating
- ¼ cup Granular monk fruit sweetener or erythritol blend (approx. 48g)
- 2 tsp Ground cinnamon
- 1 pinch Ground nutmeg (optional)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Make the Coating: In a small, shallow bowl, whisk together the ¼ cup sweetener, ground cinnamon, and optional nutmeg. Set aside.
- Whisk Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt. Whisk briefly to ensure the leavening agents are evenly distributed.
- Cream Butter and Sweetener: In a large mixing bowl (or stand mixer fitted with the paddle attachment), beat the softened butter and 1 ¼ cups sweetener on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Reduce the mixer speed to medium-low. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl with a spatula to ensure even mixing.
- Combine: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix just until no streaks of flour remain. Be careful not to overmix to keep the cookies tender.
- Shape: Scoop the dough into 24 equal portions (about 1 ½ tablespoons each). Roll each portion into a smooth ball between your palms.
- Coat: Immediately roll each dough ball in the prepared cinnamon-sweetener mixture until generously coated.
- Bake: Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Bake for 9-11 minutes. The edges should be set, but the centers will look slightly soft and puffed (they will settle as they cool).
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Mindful Indulgence: While these cookies are much gentler on blood sugar than traditional versions thanks to sugar-free sweeteners, they remain a rich, buttery treat made with white flour. This means they are calorie-dense with little fiber and contain saturated fats. For optimal heart health and balanced energy, we recommend enjoying just one cookie a day as a mindful treat.
- The Secret Ingredient: Cream of tartar is essential for that distinct Snickerdoodle tang and chewiness. Do not skip it or substitute it, as it activates the baking soda unique to this cookie style.
- Storage: Store in an airtight container at room temperature for up to 5 days to maintain softness.
- Allergy Alert: This recipe contains Wheat (Gluten), Eggs, and Dairy (Butter). For a dairy-free version, you may substitute the butter with a plant-based butter stick, though the flavor profile will change slightly.
Nutritional Information (Estimates per 1 cookie): Calories: ~120 kcal | Total Fat: 8.2g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 102mg | Total Carbohydrates: 10g | Dietary Fiber: 0.4g | Sugars: 0g (Added) | Net Carbs: ~9.6g | Protein: 2g
Disclaimer: These are approximate estimates based on standard nutritional data using unsalted butter and all-purpose flour. Values may vary based on brands, exact measurements, and specific sweetener blends. For precise calculations, use a nutrition tracking app like MyFitnessPal.
Nutrition
- Calories: 120