Low Sodium Classic Snickerdoodle Cookies
Indulge in the soft, chewy perfection of Low Sodium Classic Snickerdoodle Cookies, a heart-healthy twist on the nostalgic favorite! These cookies deliver all the cinnamon-sugar goodness you love, without compromising on flavor or texture. Made with unsalted butter, cream of tartar for that signature tang, and a delicate balance of ground cinnamon, this recipe reduces sodium while retaining the comforting, buttery richness snickerdoodles are known for. With a quick prep time of just 15 minutes and a foolproof rolling technique into a cinnamon-sugar coating, these treats are perfect for any occasion. Enjoy them warm from the oven or as a delightful snack with your favorite cup of tea. Soft in the center, slightly crisp on the edges, and irresistibly warm-spiced, these low sodium cookies are proof that better-for-you baking can still taste divine!
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Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 unit large eggs
- 1 teaspoon vanilla extract
- 2.75 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cream of tartar
- 1.5 teaspoons ground cinnamon
- 2 tablespoons granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
Step 3
Add the eggs, one at a time, blending well after each addition, and then mix in the vanilla extract.
Step 4
In another bowl, whisk together the flour, baking powder, and cream of tartar until well combined.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Do not overmix.
Step 6
In a small bowl, combine the remaining 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for the rolling mixture.
Step 7
Using a tablespoon or cookie scoop, form dough into small balls, about 1 inch in diameter.
Step 8
Roll each ball in the cinnamon-sugar mixture until fully coated.
Step 9
Place the coated dough balls on the prepared baking sheets, about 2 inches apart.
Step 10
Bake in the preheated oven for 8 to 10 minutes, or until edges are set but centers are still soft.
Step 11
Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
| Serving size | (799.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3102.9 |
| Total Fat 109.3g | 0% |
| Saturated Fat 64.3g | 0% |
| Cholesterol 630.3mg | 0% |
| Sodium 1064.7mg | 0% |
| Total Carbohydrate 492.8g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 226.7g | |
| Protein 47.3g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 192.3mg | 0% |
| Iron 18.2mg | 0% |
| Potassium 1544.1mg | 0% |
Source of Calories