Soft Snickerdoodles

By Heather_D

I found this recipe in one of the Diabetic Living Cookbooks. I substituted walnuts for the peanuts and cranberries for the currants that were listed in the original recipe.

It is an updated version of the classic Snickerdoodle cookie recipe and the cranberries and nuts add extra flavor to an already delicious cookie!

Ingredients

• 1 1/2 cups sugar
• 3 tsp ground cinnamon
• 1 cup butter, softened
• 3 eggs
• 2 tsp vanilla
• 2 cups all-purpose flour
• 3/4 cup whole wheat flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup walnuts, chopped
• 6 oz. pkg. dried cranberries

Details

Servings 30
Preparation time 15mins
Cooking time 23mins

Preparation

Step 1

Preheat the oven to 400 degrees Fahrenheit. In a small bowl, combine 2 Tbsp of the sugar with 1 tsp of the cinnamon; Set aside. In a large mixing bowl, combine the butter and 1 1/2 cups of sugar; Beat with an electric mixer on MEDIUM speed until the mixture is combined. Add the eggs and vanilla and beat until combined. In a medium bowl, stir together both of the flours, cream of tartar, baking soda, salt, and remaining 2 tsp cinnamon. Add the flour mixture to the creamed mixture and beat until mixed. Stir the cranberries and walnuts into the mixture. Drop the dough by rounded teaspoon or tablespoons, 2 inches apart, onto UNgreased cookie sheets. Sprinkle each cookie with the cinnamon-sugar mixture. Bake the cookies for 8 - 12 minutes (depending on the size of the cookies) or until light brown in color. Transfer the cookies to wire racks to cool.