Best 2 Sugar Free Snickerdoodles Recipes

Sugar-free snickerdoodles are a delightful treat that offers a satisfying crunch and a burst of cinnamon flavor without the guilt of added sugar. These cookies are made with wholesome ingredients like almond flour, coconut flour, and natural sweeteners like erythritol and monk fruit, making them a healthier alternative to traditional snickerdoodles.

This recipe provides step-by-step instructions for creating these delectable cookies, ensuring that even novice bakers can achieve perfect results. Additionally, the article includes variations for creating chocolate chip snickerdoodles, snickerdoodle muffins, and a keto-friendly version, catering to diverse dietary preferences and tastes.

These sugar-free snickerdoodles are not only a healthier indulgence but also a versatile treat that can be enjoyed as a guilt-free snack, a sweet ending to a meal, or even as a thoughtful gift for friends and family. With their delightful texture, warm spices, and satisfying sweetness, these cookies are sure to become a favorite among both health-conscious individuals and those seeking a classic cookie experience without the added sugar.

Check out the recipes below so you can choose the best recipe for yourself!

SUGAR FREE SNICKERDOODLES

Sugar Free Snickerdoodles image

Make and share this Sugar Free Snickerdoodles recipe from Food.com.

Provided by internetnut

Categories Dessert

Time 23m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup butter, softend (I think you could try Kellers light butter to cut some fat)
1 1/2 cups Splenda granular, sugar substitute
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
cinnamon, mixed with
Splenda granular, sugar substitute

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!

SUGAR-FREE SNICKERDOODLES

Sugar-Free Snickerdoodles image

This is great for diabetics. For the sugar, I use either Z Sweet or the "0 Sugar" Product made by Wholesome sweetners. For the egg substitute I use Bob's Red Mill Egg Replacer - you mix 1 Tablespoon with 4 Tablespoons water.

Provided by CookiesCupcakes

Categories Dessert

Time 32m

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 10

Ingredients

1 cup margarine
1 1/2 cups artificial sweetener
1 teaspoon vanilla
1 egg substitute
3 cups unbleached white flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cornstarch
water, as needed
2 tablespoons cinnamon

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.

Tips:

Prep Ahead: You can make the cookie dough ahead of time and refrigerate it for up to 3 days. This makes it easy to have fresh, warm cookies whenever you crave them.

Measuring Flour: To ensure accurate measurements, use the spoon and level method. Fluff the flour with a spoon, then spoon it into the measuring cup and level it off with a knife.

Chilling the Dough: Chilling the cookie dough for at least 30 minutes helps the flavors to develop and prevents the cookies from spreading too much while baking.

Rolling the Dough: If the dough is too sticky to roll, place it between two sheets of parchment paper and roll it out. This will prevent the dough from sticking to your hands and the rolling pin.

Baking the Cookies: Bake the cookies until the edges are just beginning to brown and the tops are set. Overbaking will make the cookies dry and crumbly.

Storing the Cookies: Store the cookies in an airtight container at room temperature for up to 3 days. You can also freeze the cookies for up to 2 months.

Conclusion:

These sugar-free snickerdoodles are a delicious and healthy treat that everyone can enjoy. They are perfect for a quick snack, a dessert, or a holiday party. With their chewy texture, sweet cinnamon flavor, and low-carb content, these cookies are sure to be a hit with your family and friends. So why wait? Give this recipe a try today and experience the goodness of sugar-free snickerdoodles!