Something about this time of year and the holiday season just screams out for me to use more cinnamon and sugar in everything I make. My glucose tolerance test is next week and I’m starting to get concerned that I’ve been indulging way too much lately and cooking far too many of my favorite holiday recipes. My saving grace is my test is after Christmas so I can still indulge for a little while longer.
As a preemptive measure I’ve been looking for ways to enjoy my favorite flavors for a while longer in moderation. Since cinnamon and sugar is the flavor combination of the season, I decided to make mini Snickerdoodle Cookies which help me maintain portion control without feeling as though I’m deprived. These are also the perfect size for anyone looking to control their weight and are the perfect size for little hands!
Now the only problem is convincing myself that one is more than enough to curb my sweet tooth.
Mini Snickerdoodle Cookies
1.5 c. white sugar
2 tsp. vanilla extract
1/2 c. unsalted butter, melted
2.75 c. all-purpose flour
1/4 tsp. salt
1/2 teaspoon baking soda
1 tsp. cream of tartar
4 T. white sugar
2 T. cinnamon
1. Preheat oven to 400 degrees F.
2. In a medium bowl, mix together white sugar, eggs, vanilla, and butter.
3. Then slowly add flour, baking soda, salt, and cream of tartar. Mix until well incorporated.
4. Form dough into small balls of about 1 inch.
5. Roll dough in remaining white sugar and cinnamon and put on ungreased baking sheet.
6. Bake 6-8 minutes in preheated oven being careful not to overcook.
If you still have a sweet tooth after trying these Snickerdoodle Cookies, check out my Chewy Chocolate Chip Cookies Recipe.