Low Sodium Classic Snickerdoodle Cookies
Indulge in the timeless charm of Low Sodium Classic Snickerdoodle Cookies—perfect for those seeking a reduced-salt twist on a beloved treat. This recipe features soft, buttery cookies coated in a delectable cinnamon-sugar shell, delivering the signature tang of cream of tartar without added salt. With simple pantry staples like unsalted butter, vanilla, and a harmonious blend of cinnamon, these cookies strike the ideal balance between chewy centers and lightly crisp edges. Ready in just 25 minutes, they’re a perfect low-sodium option for dessert lovers or anyone looking to bake a healthier version of a classic favorite. Savor these nostalgic cookies with minimal effort and maximum flavor!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 unit large eggs
- 1 teaspoon vanilla extract
- 2.75 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cream of tartar
- 1.5 teaspoons ground cinnamon
- 2 tablespoons granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, blending well after each addition, and then mix in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and cream of tartar until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Do not overmix.
In a small bowl, combine the remaining 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for the rolling mixture.
Using a tablespoon or cookie scoop, form dough into small balls, about 1 inch in diameter.
Roll each ball in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls on the prepared baking sheets, about 2 inches apart.
Bake in the preheated oven for 8 to 10 minutes, or until edges are set but centers are still soft.
Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 492.8 g | 179% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 226.7 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 192 mg | 15% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1544 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
