Recipe Image

Soft Snickerdoodles

  • 25 m
  • 50 m
Diabetic Living Magazine
“Adding dried currants, dried cranberries, and peanuts to these Snickerdoodle cookies adds a new twist to the classic recipe.”


    • 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


  • 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(R) Sugar Blend for Baking or Equal(R) 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.
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