These snickerdoodle cookies are diabetic-friendly but still have that trademark taste that makes them a favorite.
How To Make Diabetic-Friendly Snickerdoodle Cookies
- 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
- 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.
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