Sugar Free Snickerdoodles Recipes

KETO SNICKERDOODLES (5 INGREDIENTS!)

Steps:

• In a large mixing bowl, combine your almond butter, brown sugar substitute, baking soda, egg and cinnamon and mix well. Cover and refrigerate for 30 minutes.
• Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside. In a small bowl, combine your cinnamon and sweetener.
• Remove the cookie dough from the fridge. Using your hands, form 12 small balls of dough. Roll each ball of dough in the cinnamon/sweetener mixture until completely covered. Place the covered balls of dough on the lined tray and press each ball into a circular shape. Press down on each cookie with a fork, in a criss-cross shape.
• Bake the cookies for 10-12 minutes, or until just done. Remove from the oven and allow to cool completely.

MRS. SIGG'S SNICKERDOODLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cream together butter, shortening, 1 1/2 cups sugar, eggs, and vanilla. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls.
• Mix 2 tablespoons sugar and cinnamon together. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
• Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

LOW CARB KETO SNICKERDOODLES COOKIE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• Using a hand mixer at medium speed, cream butter, and sweetener together until fluffy.
• Beat in the cinnamon, xanthan gum, and baking powder. Beat in the egg and vanilla extract.
• Beat in the almond flour, 1/2 cup (64 g) at a time.
• In a separate small bowl, stir together the sweetener blend and cinnamon for the coating.
• Use a medium cookie scoop to scoop the dough and press into the scoop. Release and roll into a ball. Roll the ball in the cinnamon coating. Place onto the lined baking sheet and and flatten using your palm. Repeat with remaining cookie dough, placing the cookies at least 1.5 inches (4 cm) apart after flattening.
• Bake for about 15 to 20 minutes, until golden. Cool completely before moving.

SUGAR-FREE SNICKERDOODLES WITH ALMOND FLOUR

Steps:

• In a mixing bowl, combine the butter, almond flour, sugar or substitute of choice, brown sugar, egg, vanilla, baking soda, and cream of tartar and blend with a mixer until well combined (the mixture will be stiff).
• Cover the bowl with plastic wrap or a lid and chill one hour or longer.
• When you're ready to bake the cookies, preheat the oven to 350 F.
• Combine 2 tablespoons sugar or sugar substitute, 2 teaspoons brown sugar, and cinnamon in a small dish.
• Scoop out heaping teaspoons of dough, and roll dough into balls about 1 inch across.
• Roll each ball in the wet mixture and put on cookie sheet 2 inches apart.
• Place on a baking sheet lined with parchment paper, and bake for 14-16 minutes, or until they start to brown.
• Remove cookies to a cooling rack and let cool for 20-30 minutes before serving.
• Store in a plastic container for several days.

SUGAR-FREE SNICKERDOODLE RECIPE

Steps:

• With an electric mixer, combine the butter and sugars for 3 minutes until light and fluffy.
• Add the egg, vanilla, and beat on medium-high speed, about 3 minutes.
• Add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
• Roll out 1 tablespoon-sized balls of dough (approximately 25 cookies) and refrigerate for at least 1 hour.
• Preheat oven to 350F, line a baking sheet.
• Roll the cookie dough balls in the cinnamon sugar mixture and set out 2" apart on the baking sheet. Flatten each to about 1/2" thickness with the back of a spoon or fork.
• Bake 8-10 minutes until edges are browned and crisp, but center is still pale and puffy. They will wrinkle as they cool.

KETO SNICKERDOODLE COOKIES

Steps:

• In a medium bowl, whisk dry ingredients (almond flour, cream of tartar, baking soda, Gentle Sweet, and salt), then set aside.
• In separate bowl, whisk butter, egg and vanilla extract until creamy (about 30 seconds).
• Add dry ingredients to wet and stir with a spatula until well combined.
• Cover the bowl with plastic food wrap and place in the fridge for 45 minutes.
• While the dough is in the fridge preheat the oven to 340 F and line a baking sheet with parchment paper.
• Roll the cookie dough into balls, about 2 tablespoons per cookie.
• In a small shallow bowl, combine the erythritol and cinnamon. Roll all of the balls into it, making sure each ball is well coated.
• Flatten the balls a little with your hands and place them onto the prepared baking sheet, about 2 inches apart. Bake for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. The cookies will set up after they cool.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 4 to 5 minutes. Transfer to a wire cooling rack and cool completely.

SUGAR FREE PUMPKIN SNICKERDOODLE COOKIES

Steps:

• Preheat your oven to 350 and prepare two cookie sheets for nonstick. I like to use Parchment Paper .
• Use a whisk or fork to mix together the flour, pumpkin pie spice, cream of tarter, and baking soda in a mixing bowl. Set this bowl aside .
• In a large mixing bowl, beat together the butter with the sugar alternative until smooth. Then beat in the eggs and the vanilla extract.
• For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, mixing between additions. Then fold in the pumpkin puree.
• Bake until the cookies begin to brown and there is cracking on the top- about 10-12 minutes. Allow the cookie to cool on a rack.

SUGAR-FREE SNICKERDOODLES

Steps:

• Preheat oven to 350 degrees.
• Mix together margarine, sweetener, vanilla, and egg substitute. Slowly add flour, salt, baking powder and cornstarch. Then add water 1 tablespoon at a time until you reach a medium consistency (so that you can scoop it and roll it into balls easily).
• In a separate shallow bowl, put the 2 tablespoons of cinnamon.
• Using an ice cream scoop, scoop the cookie batter, then roll it in-between your hands to form a bowl. Roll is lightly through the cinnamon, place on a cookie sheet, and flatten with your hand.
• Space cookies about 1" apart on a cookie sheet. Bake at 350 degrees for 12 minutes, or until the bottom is crisp. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.

SUGAR FREE SNICKERDOODLE COOKIES

Steps:

• Preheat your oven to 375 and prep a cookie sheet for nonstick.
• In a small bowl, use a fork to mix together the cinnamon with 1/4 cup of the sugar alternative then set this bowl aside.
• Now, in a medium bowl, whisk or sift together your flour, cream of tarter, baking soda, and salt. Set this bowl aside for a moment while you continue to work
• Next in a mixing bowl, cream together 1 1/2 cups of the sugar alternative with the butter, and shortening.
• For the next step we will add the dry ingredients from the first bowl to the creamed ingredients in the mixing bowl. To do this simply add half of the dry ingredients, gently mix, and then add the remaining and the gently mix again.Now we will add the eggs, one egg at a time, and then the vanilla extract to the mixing bowl.
• To form the cookies, simply roll each individual cookie into a ball and then roll that ball into the first bowl (small bowl with the cinnamon and sugar alternative) to cover the cookie. Then place the rolled cookie on to the prepped cookie sheet and repeat until all of the cookies have been formed. Be sure to leave plenty of room between cookies on the sheet as they will flatten as they bake.
• Bake your cookies for 10-12 minutes or until they begin to 'crack'. Allow them to cool on the sheet before transferring.

SUGAR FREE SNICKERDOODLES

Steps:

• Preheat over to 400.
• Mix together butter and sugar until smooth, then add the eggs, cream of tarter and baking soda. Mix in flour, until well mixed. Roll balls into 1 inch diameter and roll in the cinnamon mixture.
• Place on ungreased cookie sheets and bake 8-10 minutes ( I found 8 mins goes well with my oven) Cookies are done when they just barely turn brown.
• Enjoy the recipe!

PALEO SNICKERDOODLE COOKIES

Steps:

• Preheat oven to 350F and line baking sheet with parchment paper or grease.
• In a medium bowl, mix together almond flour, coconut flour, baking powder, salt, and cream of tartar.
• In a small bowl, mix together coconut oil, maple syrup, and vanilla.
• Add wet ingredients to dry and stir until combined. Set aside.
• In a small bowl, mix together coconut sugar and cinnamon.
• Roll 2 tablespoons of dough in hand to form ball and then roll in cinnamon sugar mixture.
• Place on parchment paper and flatten gently.
• Bake for 10-12 minutes or until slightly golden brown.
• Store in airtight container on counter for up to 1 week.

SNICKERDOODLE COOKIES RECIPE WITH CREAM OF TARTAR

Steps:

• Line a baking sheet with parchment paper. Bring the butter and eggs to room temperature (slightly warm).
• In the bowl of your stand mixer with the paddle attachment, mix the softened butter, granulated sugar and light brown sugar on medium speed until light and fluffy, 1-2 minutes. See above for pictures. You can also use a hand mixer, you'll just have to mix for longer.
• Add in the egg and egg yolk and mix on medium speed for 2-3 minutes until light and creamy. This gives lift to the cookies and will cause them to rise and fall, creating those beautiful cracks.
• Add in the baking soda, cream of tartar, salt, cinnamon, and vanilla extract. Mix for 1 minute on medium, scraping the sides of the bowl.
• Add the flour and mix on low until just combined.
• Combine your cinnamon and sugar in a medium bowl, stir evenly to combine.
• Use a medium cookie scoop to make 2-Tablespoon sized dough balls. Roll each into a ball shape and roll in cinnamon sugar mixture. I only coat the top in cinnamon sugar, but you can roll the entire ball if desired.
• Place the cookie balls onto the prepared baking sheet about 2-3 inches apart.
• Preheat oven to 350ºF (177ºC) and let your cookies rest at room temperature for 20 minutes while the oven heats up. This prevents over-spreading but it's optional.
• Bake for 10-12 minutes, 10 if you want soft cookies, 12 if you want the edges to be slightly crispy.
• Cool the cookies on the baking sheet for 5 minutes and transfer to a wire rack to cool completely. Store at room temperature for about 4 days.

KETO SNICKERDOODLE TWISTS

Steps:

• Preheat the oven to 200C electric (180C fan) / 390 Fahrenheit.
• Place the shredded mozzarella in heat proof bowl and heat in the microwave on high for one minute. Remove, stir with a spatula and heat for a further 30 seconds until melted.
• Add the almond flour, baking powder, erythritol and optional vanilla extract and mix to form a dough. Stir with a spatula and then kneed with hands until fully combined.
• Roll the dough between two sheets of parchment paper and then fold over the edges and re-roll into a rectangle.
• Mix the cinnamon and erythritol in a separate bowl. Brush the dough with 1/2 of the melted butter and sprinkle with 1/2 of the erythritol / cinnamon mix.
• Fold the dough in half so the snickerdoodle mix is in the middle. (You may need to rewarm the dough at this point for 20 - 30 seconds in the microwave on the greaseproof paper to help loosen it up to cut and twist.) Trim the edges to form a rectangle. Cut into strips about 3 - 3.5cm wide and twist in the middle once.
• Place the twists on a baking tray lined with greaseproof paper. Brush with the rest of the butter and sprinkle with the rest of the cinnamon / erythritol mix.
• Cook 11 - 15 minutes, or until slightly golden. Remove from the oven and allow to cool.

VEGAN SNICKERDOODLE COOKIES (GLUTEN-FREE + REFINED SUGAR-FREE)

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
• In a completely dry high-speed blender add 1 cup oats and blend until a super-fine flour is formed. Place the oat flour in a medium-sized mixing bowl. Note: I have not tested this recipe with store-bought oat flour (results may vary).
• To the mixing bowl add 1 cup almond flour, 1/2 teaspoon baking soda and 1/4 teaspoon fine salt and stir to fully combine. Add the wet ingredients (1/4 cup melted coconut oil, 1/4 cup maple syrup and 1 teaspoon vanilla extract) and combine using a hand mixer. Set the cookie dough aside.
• In a separate small bowl, whisk together 2 tablespoons maple sugar (or coconut sugar) and 1/2 teaspoon ground cinnamon. Set aside.
• Using a retractable cookie scoop, make 12 cookies (about 1.5 tablespoons in size each). Roll each cookie in the sugar/cinnamon mixture so that the entire cookie dough ball is well coated with cinnamon and sugar. Place on your prepared baking sheet and lightly press down with your fingers to make a puck shape.
• Bake for 9 minutes. Remove from oven and allow the cookies to cool directly on the baking sheet for 10 minutes before moving to a cooling rack to fully cool. They will harden as they cool so be sure to wait to handle them until they have fully cooled. Enjoy after they have fully cooled or store in an airtight container for up to 5 days.

SNICKERDOODLE RECIPE

Steps:

• Preheat the oven to 350 degrees.
• Beat sugar, eggs, and vegetable shortening in a mixer on high until light and fluffy.
• Slowly add in the flour, salt, cream of tartar, cornstarch and baking soda continue beating on medium until mixed together.
• Refrigerate the dough for at least 2 hours.
• On a plate, mix sugar and cinnamon for rolling the dough in.
• Using a cookie scooper, scoop the dough, roll it in your hands to make a perfect .
• Roll the ball in the cinnamon and sugar mixture.
• Place 9 cookies, spaced out on a lined cookie sheet.
• Bake in a preheated 350-degree oven for 10 minutes.
• Let the cookies cool on a cookie rack. Serve when they're warm and chewy!

KETO SNICKERDOODLES | ONE OF THE BEST KETO COOKIE RECIPES

Steps:

• Preheat oven to 375°F (190°C).
• In a mixing bowl, cream the butter with the egg and granular swerve, just until combined with a hand mixer or stand mixer.
• Mix the almond and coconut flours, cinnamon, and baking powder in a separate bowl. Then add to the butter-egg mixture and mix well to form a dough. Let it sit for 5 minutes, the dough will be easier to work with.
• For the coating, mix the swerve and cinnamon in a small bowl. Make 1 tablespoon-sized balls from the dough and roll in the coating.
• Place on a parchment lined baking tray. Slightly flatten the balls with the bottom of a glass.
• Bake for around 8 minutes. Cool for 5 minutes on the tray, then transfer to the wire rack.

NO-FLOUR, LOW-SUGAR SNICKERDOODLES

Steps:

• Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
• In a bowl, mix together almond flour, baking powder, salt and cream of tartar. Set aside.
• In another bowl, mix butter and sweetener until fully combined, before adding egg and vanilla. Combine wet and dry ingredients and mix thoroughly, being careful to work out any lumps in the almond flour.
• Consistency should be of a soft cookie dough. If it's more like cake batter, add another tablespoon of almond flour and mix, before refrigerating for 30 minutes.
• Combine additional sweetener with cinnamon in a large cup or bowl. Drop heaps of dough into the mixture and coat lightly.
• Arrange dough in two rows on your cookie sheet, and flatten into a disc with a spoon.
• Bake for 12 minutes, then remove from oven and allow cookies to cool on the cookie sheet for five minutes before transferring them to a cooling rack.