Soft Snickerdoodles made with baking sugar alternative

Sweetened with baking sugar alternative and dusted with a simple cinnamon coating, this classic cookie can now be made without any added sugar. Bite-sized and butter-rich, these cookies are best enjoyed with a cup of afternoon tea — or straight out of the cookie jar (we won’t tell!).

Prep
15 mins
Bake
8 to 9 mins
Total
24 mins
Yield
40 cookies
Soft Snickerdoodles made with baking sugar alternative

Instructions

  1. Preheat the oven to 325°F with a rack in the upper third. Lightly grease (or line with parchment) two baking sheets.

  2. To make the cookies: In a medium bowl, beat together the butter and baking sugar alternative until smooth.

  3. Add the egg, beating until smooth.

  4. Beat in the vanilla, salt, and baking powder.

  5. Add the flour, mixing until fully incorporated.

  6. To make the coating: Shake together the baking sugar alternative and cinnamon in a medium-sized zip-top plastic bag, or mix them together in a small bowl.

  7. Drop small (1"-diameter) balls of dough into the bag or bowl; a teaspoon cookie scoop works well here. Roll/toss the cookies in the cinnamon sugar until they're completely coated.

  8. Space the cookies at least 1 1/2" apart on the prepared baking sheets. Take care not to scatter extra coating on the pan, as it might melt and smoke or steam when baking.

  9. Bake the cookies for 7 to 10 minutes, until the edges are just starting to brown. Remove them from the oven and cool them on the pan until they're firm enough to transfer to a rack to cool completely. 

  10. Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.

  • To make larger cookies: Use a tablespoon cookie scoop to portion the dough, and increase the baking time to 13 to 15 minutes. Yield: 19 cookies.