Simple and sweet with a silly name. These Snickerdoodle cookies are made with Truvia® Cane Sugar Blend and have 72% less sugar than the regular sugar-sweetened version.
Preheat oven to 400F. Line baking sheet with parchment paper.
In a small bowl, sift together flour, baking soda, salt and cream of tartar. Set aside.
In a large mixing bowl, beat butter and shortening on medium-high speed until creamy, about 2 minutes.
Add Truvia® Cane Sugar Blend to creamed butter mixer. Mix for 2 minutes on medium speed, stop mixer, and scrape down bowl.
Mix for an additional 3 minutes on med-high speed adding eggs one at a time.
Add vanilla until fully incorporated.
Reduce the mixer speed to low and add the flour in thirds until just combined.
Shape dough into 1 inch balls.
In a small bowl combine topping ingredients.
Roll dough ball in topping mixer until well coated.
Place on sheet 2 inches apart and flatten lightly with the bottom of a cup.
Bake 8-10 minutes.
Remove from oven and transfer to a wire rack to cool.
Store in airtight container.
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