Total Time
1hr 27mins
Prep 15 mins
Cook 1 hr 12 mins

A cinnamon cookie treat for low carbers or people allergic to wheat flour. Cooking time includes the chilling time.

Ingredients Nutrition

Directions

  1. In a mixing bowl beat butter with an electric mixer on
  2. medium to high speed for 30 seconds.
  3. Add about half the flour, the 1 cup Splenda, the egg, vanilla, baking soda, and cream of tartar.
  4. Beat until thoroughly combined.
  5. Beat in the remaining flour.
  6. Cover and chill for 1 hour.
  7. Combine the 2 tablespoons Splenda and the cinnamon in a small bowl.
  8. Shape dough into 1 inch balls (should make about 30 balls).
  9. Roll balls in the Splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet.
  10. Bake at 350°F for 10 to 12 minutes.
Most Helpful

5 5

These were fantastic. Had to cook them a little longer than 10 min...I went 15....but they tasted just like the full carb kind! My son walked into the kitchen and said it smelled like christmas...Definitely a winner!

4 5

These cookies are pretty good considering they are low carb! A nice, light snack when you are craving something sweet.

5 5

OH-MY-GOSH! These taste even better than my sugary snickerdoodles. HANDS DOWN A KEEPER! Great work "Mercy!"