/Keto Snickerdoodle Cookies

Keto Snickerdoodle Cookies

A Short History of the Snickerdoodle

Cookies were introduced to America by European immigrants, primarily from the Netherlands. In fact, the word “cookie,” comes from the Dutch word koekje. The common modern method of creaming together butter and sugar to make cookie dough was not invented until the mid to late 18th century. This innovation led to a sharp increase in popularity of cookie recipes in the 19th century.

According to The Joy of Cooking, the word “snickerdoodle” probably comes from a mispronunciation of a German word. Others have suggested that the cookies originated in New England and the name is a nonsense word in named the tradition of other baked goods like Anadama bread. Historically, snickerdoodles have also been called “Cry Babies.” However, no one knows exactly where the name “snickerdoodles” came from or how it became so popular.

Snickerdoodles are popular all over the United States and Canada. You can even find snickerdoodle-flavored coffee or ice cream. However, snickerdoodles are virtually unknown in the rest of the world.

Our Top Tips for Snickerdoodle Perfection

  • Don’t rush the refrigeration – Chilling the dough is a must for well-shaped and soft cookies. It’s hard to wait when you’re craving cookies now, but it’s definitely worth it.
  • Measure with spoons – Measuring the dough will ensure uniform cookies and even cooking. Even if you don’t have a cookie scoop, you can measure your dough by scooping with a tablespoon.
  • Where you cool your cookies matters – Traditionally, cookies are cooled on wire racks to ensure that air is able to circulate all the way around the cookie. However, if you like your cookies soft, consider cooling them on a plate. This will trap moisture, keeping the cookies soft in the middle.

More Keto-Friendly Recipes with Cinnamon

Description

We’ve keto-fied a classic cookie that’s great to share.


Ingredients

For the cookies – 

For the cinnamon sugar –


Instructions

  1. Preheat oven to 350 F (175 C).
  2. Mix all the cookie ingredients together in a bowl until a soft dough forms.  Place into the fridge for 30 minutes.
  3. In a separate bowl, mix together the cinnamon sugar ingredients.
  4. Form small balls from the dough (use a Tablespoon scoop) and dip the top into the cinnamon sugar.
  5. Press into a round cookie and place onto a parchment paper lined baking tray.  The cookies spread so make sure to leave enough room between the cookies.
  6. Bake for 5-6 minutes (the cinnamon burns quickly).

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 1 g

Nutrition

  • Calories: 80
  • Sugar: 0 g
  • Fat: 8 g
  • Carbohydrates: 2 g
  • Fiber: 1 g
  • Protein: 2 g

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