Snickerdoodle Cookies

Makes: 36

Serving Size: 1 cookie

Chilling Time: 10 min

Cooking Time: 5 min

What You’ll Need:
  • 3/4 cup white whole wheat flour (we like to use King Arthur brand)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 cup plus 2 tablespoons sugar, divided
  • 1/4 cup butter, softened
  • 3 tablespoons fat-free milk
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 teaspoons cinnamon
What To Do:
  1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
  2. In a medium bowl, combine flour, baking soda, and cream of tartar. In a large bowl, combine 1 cup sugar and the butter; beat with a mixer until well blended. Add the milk, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill 10 minutes.
  3. In a medium bowl, combine remaining sugar with the cinnamon.
  4. Shape dough into 42 1-inch balls, then roll in cinnamon-sugar mixture until evenly coated. Place balls 2 inches apart on prepared baking sheets and slightly flatten with the bottom of a glass.
  5. Bake 5 to 7 minutes. (Cookies will be slightly soft.) Cool on baking sheets 2 minutes, then remove and cool completely on wire racks.
  6. Credit: MR. FOOD TEST KITCHEN, the “Mr. Food Test Kitchen” oval, EVERDAY DIABETIC RECIPES, and OOH IT’S SO GOOD!! are trademarks or registered trademarks of Ginsburg Enterprises Incorporated.
    © 2015 by Ginsburg Enterprises 

Servings Per Recipe: 42

  • Amount Per Serving% Daily Value *
  • Calories50
  • Calories from Fat12
  • Total Fat1.3g2 %
  • Saturated Fat0.8g4 %
  • Tran
  • c
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