You are using a browser we no longer support. Current functionality may be reduced and some features may not work properly. For a more optimal experience, please click here for a list of supported browsers.

Low-sugar snickerdoodle cookies

GEHA | December 14, 2020

These soft, chewy cinnamon cookies have less added sugar than traditional recipes.


  • 1 cup trans-fat-free tub margarine
  • 1/4 cup stevia sugar blend plus 1 tablespoon stevia sugar blend, divided use
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon


  1. Preheat the oven to 400°F.
  2. In a large bowl, using an electric mixer on medium speed, beat the margarine, ¼ cup stevia sugar blend, egg and vanilla until smooth.
  3. In a medium bowl, stir together the flour, baking powder and salt.
  4. Using the electric mixer on medium speed, gradually beat the flour mixture into the stevia sugar blend mixture just until moistened but no flour is visible.
  5. In a small bowl, stir together the remaining 1 tablespoon stevia sugar blend and the cinnamon.
  6. Using your hands, shape the dough into 1¼-inch balls to make 24 cookies. Gently roll in the stevia sugar blend cinnamon mixture, coating lightly. Place about 2 inches apart on a large baking sheet or two small baking sheets. With the palm of your hand or a fork, lightly flatten each ball.
  7. Bake for 8 to 10 minutes, or until the bottoms are browned.

Makes 24 servings. (One cookie equals one serving.)

Nutritional values per serving:

91 calories
5 g total fat
1 g saturated fat
11 g carbohydrate
1 g
162 mg


Reprinted on December 14, 2020, courtesy of the American Heart Association. For more, visit