Soft Snickerdoodles

Soft Snickerdoodles

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Rated: 3
  • Prep 25 mins
  • Bake 7 mins per batch
  • Carb Grams Per Serving: 13


  • 1 1/2 cups sugar or sugar substitute-sugar baking blend* equivalent to 1-1/2 cups sugar
  • 3 teaspoons ground cinnamon
  • 1 cup butter, softened
  • 3/4 cup fresh or frozen egg product, thawed
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped peanuts
  • 1 cup dried currants
  • 1 6 - ounce package 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.
  • Test Kitchen Tip: 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:

PER SERVING: 96 cal., 5 g total fat (2 g sat. fat), 9 mg chol., 68 mg sodium, 13 g carb. (1 g fiber), 2 g pro.

Diabetic Exchanges

Other Carb (d.e): 1; Fat (d.e): 1

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