Sugar Free Snickerdoodle Cookies

• 분량: 48 servings
• 활동 시간: 15 minutes
• 총 시간: 27 minutes

재료

2 3/4 Cups All Purpose Flour (see recipe for options)

2 tsp Cinnamon (ground)

2 tsp Cream of Tarter

1 tsp Baking Soda

1/2 tsp Salt

1 ½ cups Splenda (divided, see recipe for alternatives)

1/2 cup Butter (softened)

1/2 cup Shortening (see recipe for alternatives)

2 Egg

2 tsp Vanilla Extract

방향

Preheat your oven to 375 and prep a cookie sheet for nonstick.

In a small bowl, use a fork to mix together the cinnamon with 1/4 cup of the sugar alternative then set this bowl aside.

Now, in a medium bowl, whisk or sift together your flour, cream of tarter, baking soda, and salt. Set this bowl aside for a moment while you continue to work

Next in a mixing bowl, cream together 1 1/2 cups of the sugar alternative with the butter, and shortening.

For the next step we will add the dry ingredients from the first bowl to the creamed ingredients in the mixing bowl. To do this simply add half of the dry ingredients, gently mix, and then add the remaining and the gently mix again.Now we will add the eggs, one egg at a time, and then the vanilla extract to the mixing bowl.

To form the cookies, simply roll each individual cookie into a ball and then roll that ball into the first bowl (small bowl with the cinnamon and sugar alternative) to cover the cookie. Then place the rolled cookie on to the prepped cookie sheet and repeat until all of the cookies have been formed. Be sure to leave plenty of room between cookies on the sheet as they will flatten as they bake.

Bake your cookies for 10-12 minutes or until they begin to 'crack'. Allow them to cool on the sheet before transferring.

노트

Sugar alternatives that work 1:1 with sugar work best (from the blog)

You can also swap alternatives for flour, egg, etc. If needed (also from bog)

영양 정보

• 칼로리: 66 kcal
• 지방 전체: 4 g
• 포화 지방: 2 g
• 콜레스테롤: 8 mg
• 나트륨: 71 mg
• 탄수화물 전체: 6 g
• 식이섬유: 1 g
• 총 당류: 1 g
• 단백질: 1 g