Sugar-Free Snickerdoodles
- Ready In:
- 32mins
- Ingredients:
- 10
- Yields:
-
18 cookies
- Serves:
- 18
ingredients
-
Cookie Mix
- 236.59 ml margarine
- 354.88 ml artificial sweetener
- 4.92 ml vanilla
- 1 egg substitute
- 709.77 ml unbleached white flour
- 2.46 ml salt
- 4.92 ml baking powder
- 4.92 ml cornstarch
- water, as needed
- 29.58 ml cinnamon
directions
- Preheat oven to 350 degrees.
- Mix together margarine, sweetener, vanilla, and egg substitute. Slowly add flour, salt, baking powder and cornstarch. Then add water 1 tablespoon at a time until you reach a medium consistency (so that you can scoop it and roll it into balls easily).
- In a separate shallow bowl, put the 2 tablespoons of cinnamon.
- Using an ice cream scoop, scoop the cookie batter, then roll it in-between your hands to form a bowl. Roll is lightly through the cinnamon, place on a cookie sheet, and flatten with your hand.
- Space cookies about 1" apart on a cookie sheet. Bake at 350 degrees for 12 minutes, or until the bottom is crisp. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.