Soft Snickerdoodles

Soft Snickerdoodles

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From: Diabetic Living Magazine

Adding dried currants, dried cranberries, and peanuts to these Snickerdoodle cookies adds a new twist to the classic recipe.

Ingredients 60 servings

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Original recipe yields 60 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups sugar or substitute-sugar baking blend equivalent to 1- ½ cups sugar (see Tip)
  • 3 teaspoons ground cinnamon
  • 1 cup butter, softened
  • ¾ cup fresh or frozen egg product, thawed
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • ¾ cup whole-wheat flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup peanuts, chopped
  • 1 cup dried currants
  • 1 cup dried cranberries


  • Prep

  • Ready In

  1. Preheat oven to 400°F. In a small bowl, combine 2 tablespoons of sugar and 1 teaspoon of cinnamon; set aside.
  2. In a large bowl, combine butter and the remaining sugar; beat with an electric mixer on medium speed until combined. Add egg product and vanilla; beat until combined.
  3. In a medium bowl, combine all-purpose flour, whole-wheat flour, cream of tartar, baking soda, salt and the remaining 2 teaspoons cinnamon. Add to beaten mixture; beat until well mixed. Stir in the peanuts, currants and cranberries.
  4. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Sprinkle with cinnamon-sugar mixture. Bake for 7 to 8 minutes or until lightly browned. Transfer to wire racks; let cool.
  • Tip: If using a sugar substitute baking blend, we recommend Splenda® Sugar Blend for Baking or Equal® Sugar Light. Be sure to use package directions to determine product amount equivalent to 1½ cups sugar. Nutrition Per Serving with Substitute: same as below, except 89 cal., 10 g carb. Carb choices: ½.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 96 calories; 5 g fat(2 g sat); 1 g fiber; 13 g carbohydrates; 2 g protein; 15 mcg folate; 9 mg cholesterol; 8 g sugars; 140 IU vitamin A; 0 mg vitamin C; 8 mg calcium; 0 mg iron; 68 mg sodium; 73 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, 1 other carbohydrate

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