This is not just any Snickerdoodle recipe, this is my Grandma’s special recipe.
It’s special because she put an extra dash of love into every single cookie when she made this recipe. I don’t know if I put the same amount of love into the cookies, but I know she was with me every step of the baking process.
When I released Her Snickerdoodle (Man Card Book 14), several people asked me about a Snickerdoodle cookie. So, here it is! The best way to describe the cookie in my opinion- it’s a cross between a sugar cookie and a buttery cookie. Each bite is packed full of cinnamon happiness.
This recipe is easy to make. Like, really, really easy to make. Which in some ways is probably dangerous. Hubby and I did share some of the cookies with a few friends, but we may or may not have devoured the rest. When the container was empty we both wanted more. See why putting the recipe in the “easy to make” category is dangerous.
Now, if you’ve been following me on social or reading my newsletter for a while, then you know I used to follow the keto diet (low carb). BUT, I'm not really doing it anymore. Even though I'm not following the diet, I still find it fun to create low carb versions of recipes.
Preheat oven to 400 degrees Fahrenheit. Grease baking sheet or use silpat (or parchment paper).
In medium bowl- mix together shortening, sugar, and eggs.
In small bowl- mix together flour, cream of tarter, baking soda, and salt.
Add dry ingredients to the wet ingredients and mix well. Chill for about two hours or overnight.
In small bowl, mix together sugar and cinnamon. Make walnut size balls with dough, roll one side of ball in cinnamon sugar mixture. Bake for 8-10 minutes, depending on oven. (I baked my cookies for 8 ½ minutes for a softer cookie.)
Enjoy (but warning, one is never enough).
Note: If you don’t have butter flavored shortening, use ½ cup butter and ½ cup shortening. Then you still have the delicate cookie with a delicious butter flavor.
Recipe Note
Keto Friendly Snickerdoodle Cookies
Prep: 10-15 minutes
Cook: 7-8 minutes
Makes: 38 Cookies
Ingredients:
1 cup butter flavored shortening
1 1/2 cups Swerve sweetener (or sugar substitute of your choice.)
2 eggs
2 cups almond flour
3/4 cups coconut flour
1 tsp cream of tartar
1 tsp Xanthan gum
1 tsp baking soda
1/2 tsp salt
2 Tbsp Swerve sweetener
2 tsp cinnamon
Directions:
Preheat oven to 350 degrees Fahrenheit. Grease baking sheet or use Silpat (or parchment paper).
In medium bowl–mix together flours, cream of tartar, baking soda, Xanthan gum, and salt.
Add dry ingredients to the wet ingredients and mix well. Chill for about two hours or overnight.
In a small bowl–mix together sweetener and cinnamon. Make walnut size balls with dough, roll one side of ball in cinnamon sugar mixture. Bake for 7-8 minutes, depending on oven. (I baked my cookies for 8 minutes.) Pull them out of the oven and let them sit for 10 minutes. Then place them on a rack to cook the rest of the way.
Enjoy (but warning, one is never enough)!
Note: If you don't have butter flavored shortening, use 1/2 cup butter and 1/2 cup shortening. Then you still have the delicate cookie with a delicious butter flavor.
