Soft Snickerdoodles

  • Servings: 60 cookies
  • Course: Dessert

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Ingredients

  • Reynolds® Parchment Paper
  • 1-1/2 cups sugar or sugar substitute-sugar baking blend* equivalent to 1-1/2 cups sugar
  • 3 teaspoons ground cinnamon
  • 1 cup butter, softened
  • 3/4 cup fresh or frozen egg product, thawed
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped peanuts
  • 1 cup dried currants
  • 1 6-ounce package dried cranberries (1 cup)

Directions

Step 1

Preheat oven to 400°F. In a small bowl, combine 2 tablespoons of the sugar or sugar substitute-sugar baking blend and 1 teaspoon of the cinnamon; set aside.

Step 2

In a large bowl, combine butter and the remaining sugar or sugar substitute-sugar baking blend; beat with an electric mixer on medium speed until combined. Add egg product and vanilla; beat until combined.

Step 3

In a medium bowl, combine all-purpose flour, whole wheat flour, cream of tartar, baking soda, salt, and the remaining 2 teaspoons cinnamon.

Step 4

Add to beaten mixture; beat until well mixed. Stir in the peanuts, currants, and cranberries.

Step 5

Drop by rounded teaspoons 2 inches apart onto parchment paper lined cookie sheets. Sprinkle with cinnamon-sugar mixture.

Step 6

Bake for 7 to 8 minutes or until lightly browned.

Step 7

Transfer to wire racks; let cool.

Test Kitchen Tip

If using a sugar substitute-sugar baking blend, we recommend Splenda Sugar Blend for Baking or Equal Sugar Light. Be sure to use package directions to determine product amount equivalent to 1 1/2 cups sugar.

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