Andrew

Sugar Free Snickerdoodles

July 16, 2015


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Directions

Topping

1Pre-heat oven to 375 degrees and line 2 cookie sheets with parchment paper; set aside.

2Make the topping: mix erythritol and cinnamon together in a small bowl and set aside.

Cookies

1Cream softened butter with electric mixer for about 1-2 minutes until the butter becomes soft and fluffy, then add in the 1 1/3 cup erythritol

2Next add in the egg and vanilla, mix on medium speed until fully combined, fluffy & light in color.

3In a separate bowl combine all of your dry ingredients together: flour, cream of tartar, baking soda, 2 1/2 tsp. cinnamon, and salt.

4With the mixer on low, slowly add in the dry ingredients. The dough gets quite thick and may need to be mixed by hand towards the end.

5Take 1 tbsp. of dough and roll it into a ball. Roll the ball in the cinnamon-erythritol topping mixture & sprinkle extra topping if desired for more flavour.

6Bake cookies for 8-10 minutes. Allow cookies to cool on the cookie sheets for 10 minutes before transferring them to a wire rack.

Ingredients

The Topping

1/4 cup erythritol

1 tsp. cinnamon

The cookies

1 cup butter/margarine

1 1/3 cup erythritol

1 large egg

2 tsp. vanilla extract

3 cups flour

2 tsp. cream of tartar

1 tsp. baking soda

2 1/2 tsp. ground cinnamon

1/2 tsp. salt

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