These snickerdoodle cookies are diabetic-friendly but still have that trademark taste that makes them a favorite.

How To Make Diabetic-Friendly Snickerdoodle Cookies

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Preparation:
5 mins
Cooking:
25 mins
Total:
30 mins
Serves:
18

Ingredients

  • 1/4 cup butter softened
  • 1/4 cup sugar granulated
  • 1/8 tsp. baking soda
  • 1/8 tsp. cream of tartar
  • 1 egg
  • 1/4 tsp. vanilla
  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1 tbsp. sugar
  • 1/2 tsp. ground cinnamon

Instructions

  • In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
  • Add the 1/4 cup sugar, baking soda, and cream of tartar.
  • Beat until combined, scraping sides of bowl occasionally.
  • Beat in egg and vanilla.
  • Beat in as much of the flour as you can with the mixer.
  • Using a wooden spoon, stir in any remaining flour.
  • Cover and chill in the refrigerator for 1 hour.
  • In a small mixing bowl combine the 1 tbsp sugar and the cinnamon.
  • Shape dough into 1-inch balls.
  • Roll balls in the sugar-cinnamon mixture to coat.
  • Place 2 inches apart on an ungreased cookie sheet.
  • Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown.
  • Transfer cookies to a wire rack; cool. Makes about 18 cookies.

Nutrition Facts

Calories: 59kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 36mg | Potassium: 19mg | Fiber: 1g | Sugar: 4g | Vitamin A: 92IU | Calcium: 4mg | Iron: 1mg