Sugar Free Snickerdoodles Food

SUGAR FREE SNICKERDOODLES

Sugar Free Snickerdoodles image

Make and share this Sugar Free Snickerdoodles recipe from Food.com.

Provided by internetnut

Categories Dessert

Time 23m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup butter, softend (I think you could try Kellers light butter to cut some fat)
1 1/2 cups Splenda granular, sugar substitute
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
cinnamon, mixed with
Splenda granular, sugar substitute

Steps:

Preheat over to 400.
Mix together butter and sugar until smooth, then add the eggs, cream of tarter and baking soda. Mix in flour, until well mixed. Roll balls into 1 inch diameter and roll in the cinnamon mixture.
Place on ungreased cookie sheets and bake 8-10 minutes ( I found 8 mins goes well with my oven) Cookies are done when they just barely turn brown.
Enjoy the recipe!

SUGAR-FREE SNICKERDOODLES

Sugar-Free Snickerdoodles image

This is great for diabetics. For the sugar, I use either Z Sweet or the "0 Sugar" Product made by Wholesome sweetners. For the egg substitute I use Bob's Red Mill Egg Replacer - you mix 1 Tablespoon with 4 Tablespoons water.

Provided by CookiesCupcakes

Categories Dessert

Time 32m

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 10

Ingredients

1 cup margarine
1 1/2 cups artificial sweetener
1 teaspoon vanilla
1 egg substitute
3 cups unbleached white flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cornstarch
water, as needed
2 tablespoons cinnamon

Steps:

Preheat oven to 350 degrees.
Mix together margarine, sweetener, vanilla, and egg substitute. Slowly add flour, salt, baking powder and cornstarch. Then add water 1 tablespoon at a time until you reach a medium consistency (so that you can scoop it and roll it into balls easily).
In a separate shallow bowl, put the 2 tablespoons of cinnamon.
Using an ice cream scoop, scoop the cookie batter, then roll it in-between your hands to form a bowl. Roll is lightly through the cinnamon, place on a cookie sheet, and flatten with your hand.
Space cookies about 1" apart on a cookie sheet. Bake at 350 degrees for 12 minutes, or until the bottom is crisp. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.

SUGAR FREE SNICKERDOODLE COOKIES

Sugar Free Snickerdoodle Cookies image

This recipe for these delicious and easy to make Sugar Free Snickerdoodle Cookies has gluten free, low carb, and even keto baking options included!

Provided by SFD

Categories cookies Dessert holidays Snack

Time 27m

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 66 kcal, Carbohydrate 6 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 71 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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