Puffy Snickerdoodle Cookies
Prep time
Cook time
Total time
A light, fluffy buttery cookie that is covered in cinnamon and sugar.
Serves: 35 Cookies
  • 1⅓ cups flour
  • 1 tsp. cream of tartar
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup (1 sticks) unsalted butter, at room temperature
  • ¼ cup Truvia Baking Blend or ¾ cup sugar
  • 1 egg
  • ½ tsp. vanilla extract
  • 1½ tbsp. sugar
  • ½ tbsp. cinnamon
  1. Preheat oven to 350°F.
  2. Line two baking sheets with parchment paper; set aside
  3. In a medium bowl stir together flour, cream of tartar, baking soda and salt; set aside.
  4. In a large mixing bowl beat together butter and sugar until light and fluffy. Add the egg and beat until combined. Beat in the vanilla.
  5. Gradually add the flour mixture, to the sugar mixture and beat until just combined.
  6. Cover and chill the dough for at least 30 minutes.
  7. In a small shallow bowl mix together the sugar and cinnamon.
  8. Roll the dough into 1-inch balls and roll in the cinnamon and sugar mixture to coat.
  9. Place dough onto prepared cookie sheet about 2 inches apart and bake for 10 minutes, until lightly golden on the bottom.
  10. Let cookies rest on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.
Calories per cookie: 46, Fat: 2.7, Cholesterol: 5.4, Sodium: 65, Carbs: 4.7, Fiber: .02, Sugar: .06, Protein: 1
Nutrition Information
Serving size: 1 Cookie
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2013/12/21/puffy-snickerdoodle-cookies/