Sugar Free Snickerdoodle Cookies
I have always wondered about the origin of this cookie.
The first time that I ever heard of it I was certain that there must have been a famous candy bar in it. Boy, I was upset when I learned that there was not that candy bar in this cookie.
The truth is that this is more like a cinnamon cookie rather than a cookie based upon a candy bar.
As a matter of fact, there really is no chocolate or caramel in this cookie. If I were to rename it, I would call this a cinnamon cookie instead. But, that is enough about me and my little rant here about this cookie.
This cookie also has a ‘secret’ ingredient.
That ingredient is cream of tartar. When was the last time that you saw cream of tartar in a cookie that was not a meringue? We add cream of tartar to recipe such as meringue, when we are looking to increase the volume of the whipped eggs. Cream of tartar can also be used to help baking soda become more alkaline in a recipe when we are not using baking powder.
In Snickerdoodle cookies cream of tartar has a whole different role than in other recipes.
Cream of tartar helps give our Snickerdoodle cookies their unique taste and texture. That taste would be somewhat tart. The cinnamon helps to balance the tartness of this cookie. As a result, we have a ‘Snickerdoodle cookie’ rather than a ‘cinnamon cookie’.
Sometimes cream of tarter can be hard to find locally.
At least, where I live it can be hard to find. However, cream of tarter can be easily found online. Also, you can make these cookies low carb using a low carb flour that can also be found online.
If you are looking for more cookie recipe ideas, check these out.
The recipe for Sugar Free Snickerdoodle Cookies
What you will need to make this cookie.
- Sugar Alternative- 1 1/2 cups equivalent to sugar. Optional- extra for dusting on top of cookies.
- Cinnamon- 2 teaspoons- be sure to use cinnamon that does not have sugar added to it 🙂 .
- Flour- 2 3/4 cups (see post for low carb alternative).
- Cream of Tartar- 2 teaspoons.
- Baking Soda- 1 teaspoon.
- Salt- pinch.
- Butter- 1 cup softened. Can sub in shortening for half (1/2 cup).
- Eggs- 2.
How to make this sugar free cookie.
- Preheat your oven to 400 and prep your pan for nonstick. I am a fan of using parchment paper.
- In a small bowl, combine together the optional additional sugar alternative and the cinnamon. Set this aside as it will be used for the topping (this is step #2).
- Using another bowl, sift together the flour, cream of tartar, baking soda, and salt. Set this aside as it will be used just after the next step.
- Using a mixer, in a mixing bowl cream together the butter, the sugar alternative and the eggs. This will take a couple of minutes on medium.
- When the butter, eggs and sugar becomes creamy you can slowly mix in the dry ingredients (flour, etc) .
- To bake, simply roll the individual cookies into 1 – 1 1/4″ balls. Roll each ball through the cinnamon from step #2 and then place on your prepped baking sheet.
- Bake for 8-10 minutes, remove from the sheet and allow to cool on rack.