Snickerdoodles

I have a soft spot for snickerdoodles.

I can’t think of snickerdoodles without thinking of my college roommate, Jessica. Soon after we met Freshmen year, we became total besties. A friendship like ours blossomed over Grey’s Anatomy and long walks back to our apartment and fresh baked snickerdoodles (oh and cinnamon rolls, but we shared that recipe here). Snickerdoodles were definitely a late night favorite for us. She didn’t like chocolate (something I still don’t quite understand!) so chocolate chip cookies were out and snickerdoodles were in. There’s not a soul who doesn’t like snickerdoodles, right?

Snickerdoodles are best when they are soft, chewy and full of cinnamon. They also contain a unique flavor from a special ingredient- cream of tarter. Cream of tarter acts a bit like a rising agent but also helps give that distinguished snickerdoodle taste. We always used Jessica’s recipe for snickerdoodles and although I haven’t baked these cookies with her in over a few years, I’ve never forgotten the taste! When I made these naturally sweetened cookies, I was hoping maple sugar and xylitol would yield similar delicious results. I knew these snickerdoodles were just as good as her traditionally sweetened recipe when upon first bite- I instantly thought of her.

I know part of the fun for sweets and desserts are the memories, the celebrations and the relationships that are built around them. When decreasing sugar, those good times can still be had and complete with those favorite treats. These cookies could be an excellent start- for warm holiday baking, festive parties or just a night in with your best friend.

Chewy Snickerdoodles

In a mixing bowl, combine the following:
2 1/2 cup White Spelt Flour
2 teaspoons Cream of Tarter
1 teaspoon Baking Soda
1 teaspoon Cornstarch
1/2 teaspoon Sea Salt

In a separate bowl, beat the following together:
1 teaspoon Pure Vanilla Extract
1 Stick Unsalted Butter
1 cup Maple Sugar and 1/2 cup Xylitol
Add 2 Large Eggs, one at a time.

Combine the dry to the wet in 3 batches until all is combined into a smooth dough.
Take about 2 tablespoons of dough, roll in a ball and roll in the following mixture:

Combine in a small bowl:
1/4 cup Xylitol
1 teaspoon Flour
2 teaspoons Cinnamon

Bake cookies at 275 degrees for 8-10 minutes.

Yields 2 Dozen Cookies