Cinnamon Snaps
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 81.8
- Total Fat: 5.0 g
- Cholesterol: 13.3 mg
- Sodium: 170.6 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 0.4 g
- Protein: 1.3 g
View full nutritional breakdown of Cinnamon Snaps calories by ingredient
Introduction
A great alternative to ginger snaps! A great alternative to ginger snaps!Number of Servings: 28
Ingredients
-
Butter, salted, 1.5 Sticks
Cinnamon, ground, 2 tsp
Baking Soda, 2 tsp
Flour, white, 2.25 cup
Splenda, 48 tsp
Egg white, fresh, 2 large
Salt (table), 0.50 tsp
It is one cup of splenda. The program would only let me enter it as teaspoons. Occasionally I use a bit more cinnamon than it calls for. It's a favorite flavor! You may also add an extract you like. Mix as usual cookie recipe. Roll into 1 inch balls or use a small cookie scoop. Roll in splenda with cinnamon. Place 2 inches apart on baking sheet. Use either an ungreased baking sheet or baking parchment. Bake at 350 degrees for 10-12 minutes or until tops are cracked.
Tips
These come to 2 cookies per diabetic carb.
Directions
10-12 minutes at 350 degrees.
Serving Size: 4 1/2 dozen
Mix as usual cookie recipe. Roll into 1 inch balls or use a small cookie scoop. Roll in splenda with cinnamon. Place 2 inches apart on baking sheet. Use either an ungreased baking sheet or baking parchment. Flatten cookies with the bottom of a glass. Bake at 350 degrees for 10-12 minutes or until tops are cracked.
Serving Size: 4 1/2 dozen
Mix as usual cookie recipe. Roll into 1 inch balls or use a small cookie scoop. Roll in splenda with cinnamon. Place 2 inches apart on baking sheet. Use either an ungreased baking sheet or baking parchment. Flatten cookies with the bottom of a glass. Bake at 350 degrees for 10-12 minutes or until tops are cracked.