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Snickerdoodles

Check out the following recipe, which is good for sating the sweet tooth of people who have diabetes and are watching their sugar intake. After trying the relatively low-sugar version of the popular sugar and cinnamon dusted cookie, go for a walk with the family. The cookies keep well enough that you could also wrap and pack them to give out as gifts during the holidays.

Ingredients

1¼ c. plus 2 Tbs. all-purpose flour
¼ c. plus 3 Tbs. sugar
1 tsp. cream of tartar
½ tsp. baking powder
Pinch of coarse salt
8 Tbs. (1 stick) unsalted butter, at room temperature
1 large egg
Nonstick cooking spray
1 Tbs. ground cinnamon

Directions

Preheat the oven to 350F. Put the flour, ¼ cup plus 2 tablespoons of the sugar, cream of tartar, baking powder and salt in a bowl and mix together. Put the butter in a large bowl and beat on high with an electric mixer until the butter is light in color and fluffy. Reduce the speed of the mixer, add the egg and beat until incorporated. Add the dry ingredients to the bowl and beat on medium speed until a dough forms. Spray a large baking sheet with nonstick spray. Shape the dough into balls about the size of a chestnut and arrange them on the baking sheet about 1 inch apart. Mix the remaining 1 tablespoon of sugar and the cinnamon together in a small bowl. Lightly sprinkle the sugar mixture over the balls of dough. Bake the cookies until the balls flatten a bit and turn nicely golden, about 20 minutes. Using a spatula, transfer the cookies to a wire rack to cool. Enjoy the cookies after cooling or store them in an airtight container at room temperature for up to four days.

Nutrition

(per cookie): 
Calories 63, Fat 3g, Saturated Fat 2g, Trans Fat 0g, Total Carbohydrates 8g, Dietary Fiber 0g, Total Sugars 3g, Protein 1g, Cholesterol 15mg, Sodium 15mg, Exchanges: Fat 0.5, Starch 0.5

Yield

About 30 cookies