Sponsored: Snickerdoodle Cookies

snickerdoodle-cookies Photo: Truvía®


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cream of tartar
  • 1/2 cup unsalted butter
  • 1/2 cup shortening
  • 2 large eggs
  • 1/2 cup Truvía® Baking Blend
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 4 tablespoons Truvía® Baking Blend


1. Preheat oven to 400°F. Line baking sheet with parchment paper.

2. In a small bowl, sift together flour, baking soda, salt and cream of tartar. Set aside.

3. In a large mixing bowl, beat butter on medium-high speed until creamy, about 2 minutes.

4. Add Truvía® Baking Blend to creamed butter. Mix for 2 minutes on medium speed, stop mixer, and scrape down bowl.

5. Mix for an additional 3 minutes on med-high speed adding eggs one at a time.

6. Add vanilla until fully incorporated.

7. Reduce the mixer speed to low and add the flour in thirds until just combined.

8. Shape dough into 1 inch balls.

9. In a small bowl combine topping ingredients.

10. Roll dough ball in topping mixer until well coated.

11. Place on sheet 2 inches apart and flatten lightly with the bottom of a cup.

12. Bake 8-10 minutes.

13. Remove from oven and transfer to a wire rack to cool.

14. Store in airtight container.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 2 dozen

Nutritional Information

Calories per serving: 140
Total fat per serving: 80g
Saturated fat per serving: 3.5g
Trans fat per serving: 0g
Cholesterol per serving: 30mg
Sodium per serving: 85mg
Total carbohydrate per serving: 16g
Dietary fiber per serving: 0g
Sugar per serving: 3g
Erythritol per serving: 3g
Protein per serving: 2g
Vitamin A per serving: 4% DV
Vitamin C per serving: 0% DV
Calcium per serving: 0% DV
Iron per serving: 4% DV