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Sugar-free Snickerdoodle Recipe

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Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup Splenda
  • 1/3 cup Splenda brown sugar mixture packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt optional
  • Cinnamon-Splenda mixture consisting of 1/4 cup Splenda and 2 teaspoons cinnamon

Method
 

  1. With an electric mixer, combine the butter and sugars for 3 minutes until light and fluffy.
    A white bowl with ridged edges contains a grainy beige mixture, likely from an easy Christmas cookie recipe, sitting on a white marble surface. The mixture appears to be partially mixed, with some clumps and a slightly uneven texture.
  2. Add the egg, vanilla, and beat on medium-high speed, about 3 minutes.
    A white mixing bowl filled with light brown, frothy batter, perfect for an easy Christmas cookie recipe. The batter appears to have small bubbles, indicating it may be in the process of fermentation or rising. The bowl sits on a light marble surface.
  3. Add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
    A ceramic bowl filled with crumbly dough mixture, indicating the initial stages of an easy Christmas cookie recipe. The dough appears coarse and unevenly mixed with visible chunks of butter and flour. The bowl is placed on a white, marble-like surface.
  4. Roll out 1 tablespoon-sized balls of dough (approximately 25 cookies) and refrigerate for at least 1 hour.
  5. Preheat oven to 350F, line a baking sheet.
    A close-up of cookie dough balls placed on a red silicone baking mat on a baking sheet. In the foreground, there is a small glass bowl containing a cinnamon-sugar mixture. The background is slightly blurred, emphasizing the cookie preparation process—a perfect scene for an easy Christmas cookie recipe.
  6. Roll the cookie dough balls in the cinnamon sugar mixture and set out 2" apart on the baking sheet. Flatten each to about 1/2" thickness with the back of a spoon or fork.
  7. Bake 8-10 minutes until edges are browned and crisp, but center is still pale and puffy. They will wrinkle as they cool.