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Soft Snickerdoodles

Submitted by: | Source: Diabetic Living

Soft Snickerdoodles
2010-05-08 Other

To make the cookie dough a little firmer and easier to drop, chill it for up to an hour.

  • Servings: Makes about 60 cookies


1-1/ 2
Cups Sugar or Sugar Substitute-sugar Baking Blend* Equivalent To 1-1/2 Cups Sugar
Teaspoons Ground Cinnamon
Cup Butter, softened
3/ 4
Cup Fresh or Frozen Egg Product, thawed
Teaspoons Vanilla
Cups All-purpose Flour
3/ 4
Cup Whole Wheat Flour
Teaspoons Cream of Tartar
Teaspoon Baking Soda
1/ 4
Teaspoon Salt
Cup Chopped Peanuts
Cup Dried Currants
6-oz pkg Dried Cranberries, 1 cup


1. Preheat oven to 400 degrees F. In a small bowl, combine 2 tablespoons of the sugar or sugar substitute-sugar baking blend and 1 teaspoon of the cinnamon; set aside.

2. In a large bowl, combine butter and the remaining sugar or sugar substitute-sugar baking blend; beat with an electric mixer on medium speed until combined. Add egg product and vanilla; beat until combined.

3. In a medium bowl, combine all-purpose flour, whole wheat flour, cream of tartar, baking soda, salt, and the remaining 2 teaspoons cinnamon. Add to beaten mixture; beat until well mixed. Stir in the peanuts, currants, and cranberries.

4. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Sprinkle with cinnamon-sugar mixture.

5. Bake for 7 to 8 minutes or until lightly browned. Transfer to wire racks; let cool. Makes about 60 cookies.

Test Kitchen Tip: If using a sugar substitute-sugar baking blend, we recommend Splenda® Sugar Blend for Baking or Equal® Sugar Light. Be sure to use package directions to determine product amount equivalent to 1 1/2 cups sugar.

Nutrition Facts per cookie: 89 cal., 5 g total fat (2 g sat. fat), 9 mg chol., 68 mg sodium, 10 g carbo., 1 dietary fiber, 2 protein.Exchanges: .5 Other Carbohydrates 1 FatCarb Choices: .5

Note:Nutrition facts are based on one cookie.

Nutrition Facts Per Serving:

Calories 96

Total Fat (g) 5

Saturated Fat (g) 2

Cholesterol (mg) 9

Sodium (mg) 68

Carbohydrate (g) 13

Fiber (g) 1

Protein (g) 2