The Best Healthy Snickerdoodles

For the Snickerdoodles

• 1 C Country Crock Olive Oil stick butter, room temperature
• ⅔ C brown sugar
• 2 C Stevia
• 2 large eggs, room temperature
• 3 C all-purpose flour
• 2 tsp cream of tartar
• 2 tsp cinnamon
• 1 tsp baking soda
• ½ tsp salt

For the Cinnamon Sugar

• ½ C Stevia
• 2 tsp cinnamon

1. Whisk together the flour, cream of tartar, cinnamon, baking soda, and salt. Set aside.
2. Cream together the butter, brown sugar, and Stevia until light and fluffy, about 2 minutes. Add in the eggs and beat until light and fluffy, about another minute.
3. Mix in the dry ingredients until just combined. Chill in the fridge for 20 minutes* while you preheat the oven and clean up the kitchen.
4. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
5. In a small bowl, whisk together the cinnamon sugar ingredients.
6. Portion out 2 tablespoons of cookie dough and roll into a smooth ball. Roll in the cinnamon sugar and place on the baking sheet. Gently press to flatten slightly into a thick disk. Repeat with the remaining cookie dough. Place no more than 7 cookies on a sheet at a time in a checkerboard pattern.
7. Bake for 10-12 minutes. When the cookies are finished, bang the pan on the counter 2 or 3 times, then let the cookies cool on the pan at least 10 minutes before transferring to a cooling rack. Enjoy!

*This step is not necessary but will make the cookies even chewier. It's only 20 minutes while you clean!

Nutrition facts are a calculated estimate of 1 snickerdoodle.