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Soft Snickerdoodles

  • Servings: 60 cookies
  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • Reynolds® Parchment Paper
  • 1-1/2 cups sugar or sugar substitute-sugar baking blend* equivalent to 1-1/2 cups sugar
  • 3 teaspoons ground cinnamon
  • 1 cup butter, softened
  • 3/4 cup fresh or frozen egg product, thawed
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped peanuts
  • 1 cup dried currants
  • 1 6-ounce package dried cranberries (1 cup)


Step 1

Preheat oven to 400°F. In a small bowl, combine 2 tablespoons of the sugar or sugar substitute-sugar baking blend and 1 teaspoon of the cinnamon; set aside.

Step 2

In a large bowl, combine butter and the remaining sugar or sugar substitute-sugar baking blend; beat with an electric mixer on medium speed until combined. Add egg product and vanilla; beat until combined.

Step 3

In a medium bowl, combine all-purpose flour, whole wheat flour, cream of tartar, baking soda, salt, and the remaining 2 teaspoons cinnamon.

Step 4

Add to beaten mixture; beat until well mixed. Stir in the peanuts, currants, and cranberries.

Step 5

Drop by rounded teaspoons 2 inches apart onto parchment paper lined cookie sheets. Sprinkle with cinnamon-sugar mixture.

Step 6

Bake for 7 to 8 minutes or until lightly browned.

Step 7

Transfer to wire racks; let cool.

Test Kitchen Tip

If using a sugar substitute-sugar baking blend, we recommend Splenda Sugar Blend for Baking or Equal Sugar Light. Be sure to use package directions to determine product amount equivalent to 1 1/2 cups sugar.

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