Keto Snickerdoodle Cookies

Instructions

1. Step 1

   Preheat the oven to 175°C. Line a baking_sheet with parchment_paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   In a medium_bowl, stir 1 ½ tbsp (20 gr) erythritol with 1 ½ tsp (4 gr) cinnamon to make the coating.

   Ingredients used: 20.0 gr Erythritol, 4.0 gr Ground Cinnamon

   Cookware: medium bowl

3. Step 3

   In another medium_bowl, whisk together the almond flour, cream of tartar, baking soda, salt, and cinnamon.

   Ingredients used: 200.0 gr Almond Flour, 2.0 gr Baking Soda, 3.0 gr Cream Of Tartar, 1.0 gr Fine Salt, 2.0 gr Ground Cinnamon

   Cookware: medium bowl, whisk

4. Step 4

   In a large_bowl, beat the butter with 6 ½ tbsp (80 gr) erythritol until smooth and slightly fluffy.

   Timer: 2 min (fixed)

   Ingredients used: 85.0 gr Butter, 80.0 gr Erythritol

   Cookware: hand mixer, large bowl

5. Step 5

   Beat in the egg and vanilla extract until evenly combined.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 piece Egg, 5.0 ml Vanilla Extract

   Cookware: hand mixer, large bowl

6. Step 6

   Add the prepared dry mixture to the butter mixture and beat on low just until a soft dough forms.

   Timer: 1 min (fixed)

   Cookware: hand mixer, large bowl

7. Step 7

   Chill the dough until firm enough to shape.

   Timer: 15 min (fixed)

   Cookware: large bowl

8. Step 8

   Divide the dough into 12 equal portions with a cookie_scoop. Roll each portion into a ball, coat it in the prepared cinnamon mixture, and arrange it on the lined baking_sheet.

   Cookware: baking sheet, Cookie scoop, medium bowl

9. Step 9

   Bake at 175°C until the edges are set and the centers still look slightly soft.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven

10. Step 10

    Let the cookies cool on the baking_sheet for 10 minutes, then transfer them to a wire_rack to cool completely.

    Timer: 10 min (fixed)

    Cookware: baking sheet, wire rack