Sugar Free Snickerdoodles
July 16, 2015
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.
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.