Whip up a batch of these cinnamon-soft, chewy and puffy cookies with less sugar compared to other traditional varieties. Save some of the dough in the refrigerator for an on-demand serving of this popular cookie recipe.
- 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
- Preheat the oven to 400°F.
- In a large bowl, using an electric mixer on medium speed, beat the margarine, ¼ cup stevia sugar blend, egg, and vanilla until smooth.
- In a medium bowl, stir together the flour, baking powder, and salt.
- 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.
- In a small bowl, stir together the remaining 1 tablespoon stevia sugar blend and the cinnamon.
- 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.
- Bake for 8 to 10 minutes, or until the bottoms are browned.
Recipe and photo courtesy of the American Heart Association.