Sugar-Free Classic Snickerdoodle Cookies
Indulge in guilt-free nostalgia with these Sugar-Free Classic Snickerdoodle Cookies, a healthier twist on the beloved treat. Crafted with granulated erythritol as a sugar alternative, these soft and buttery cookies deliver all the cinnamon-spiced goodness of the original without compromising on flavor. Perfectly golden edges and a tender center make them irresistible, while a cinnamon-erythritol coating adds a delightful crunch and warm aroma. Quick and easy to prepare in just 25 minutes, these cookies are ideal for satisfying your sweet tooth without spiking your sugar levels. Whether enjoyed as an afternoon snack or shared at gatherings, this sugar-free version proves you can enjoy classic cookies guilt-free.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup granulated erythritol
- 1 whole large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon cream of tartar
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons additional granulated erythritol for coating
- 1 teaspoon additional ground cinnamon for coating
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, beat the softened butter and 1 cup of granulated erythritol together until light and fluffy.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In a small bowl, combine 2 tablespoons of granulated erythritol and 1 teaspoon of ground cinnamon for the coating.
Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in the erythritol-cinnamon mixture until well coated.
Place the coated cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Gently press each cookie down with your hand or the back of a spoon to flatten slightly.
Bake in the preheated oven for 8-10 minutes, or until the edges are just beginning to turn golden.
Remove from the 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 |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1312 mg | 57% | |
| Total Carbohydrate | 368.7 g | 134% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 1.5 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 130 mg | 10% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 566 mg | 12% | |
*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.
