Sugar-Free Snickerdoodle Cookies
Brighten your day with soft, chewy sugar-free snickerdoodle cookies. They’re quick to whip up and taste just like the classic version—only without the extra carbs!
These cookies aren’t just tasty; they’re also a smart choice for anyone watching their carb intake. With low-carb lifestyles on the rise, more and more people are looking for ways to enjoy their favorite desserts without the sugar overload. That’s where these snickerdoodles shine—delicious, guilt-free, and the perfect way to satisfy your sweet tooth.
A Brief History of Snickerdoodle Cookies
Snickerdoodles have been a favorite in American kitchens for generations. The name is thought to come from the German word “schneckennudeln” (meaning “snail noodles”), though its exact origin remains a bit of a mystery. What’s certain is their popularity—these soft, chewy cookies are loved for their sweet cinnamon flavor and comforting texture. Traditionally, they’re made with simple ingredients like sugar, butter, flour, and eggs, then rolled in a cinnamon-sugar coating before baking, which gives them their signature taste and golden, crackly top.
Sugar-Free Snickerdoodle Cookies
Tips for Baking the Perfect Batch
Want your snickerdoodle cookies to turn out soft, chewy, and full of flavor every single time? Keep these simple tips in mind:
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Chill the Dough: If possible, let the dough rest in the refrigerator for about 30 minutes before baking. This helps the cookies hold their shape and deepens the flavor.
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Use Room-Temperature Ingredients: Make sure your butter and eggs are not cold. Room-temperature ingredients blend more smoothly, giving you a consistent dough.
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Avoid Overbaking: Watch closely as the cookies bake. Pull them out when the centers are still slightly soft—they’ll firm up as they cool, staying chewy instead of dry.
Sugar-Free Snickerdoodle Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with baking paper.
- In a medium mixing bowl, combine almond flour, coconut flour, sweetener, baking powder, cream of tartar, and salt. Stir until well mixed.
- In a separate large bowl, beat the softened butter until creamy. Add the egg and vanilla extract and mix until smooth.
- Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms.
- In a small bowl, mix the sweetener and cinnamon for the coating.
- Scoop about a tablespoon of dough, roll it into a ball, and roll it in the cinnamon-sweetener mixture to coat.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball slightly with your fingers or the bottom of a glass.
- Bake for 12-15 minutes or until the edges are golden. The centers may appear soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.