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

Source: Diabetic Living Magazine


Recipe Summary test

25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. In a small bowl, combine 2 tablespoons of sugar and 1 teaspoon of cinnamon; set aside.

  • 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.

  • 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.

  • 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 1 1/2 cups sugar. Nutrition Per Serving with Substitute: same as below, except 89 cal., 10 g carb. Carb choices: 1/2.

Nutrition Facts

1 cookie
96 calories; protein 1.7g; carbohydrates 12.8g; dietary fiber 0.9g; sugars 7.9g; fat 4.6g; saturated fat 1.9g; cholesterol 8.6mg; vitamin a iu 139.7IU; vitamin c 0.2mg; folate 15.1mcg; calcium 8.3mg; iron 0.5mg; magnesium 8.5mg; potassium 72.7mg; sodium 67.8mg.

1 fat, 1 other carbohydrate