Classic Snickerdoodle Cookies with Jaca

Soft, chewy, and coated in Jaca cinnamon-sugar — these classic snickerdoodles get their signature crackly tops from cream of tartar. All the warm, cozy flavor with zero sugar.

Ingredients:

• ½ cup butter, softened
• 2 cups Jaca sugar (replaces 1 cup sugar at 2x ratio)
• 1 large egg, room temperature
• ½ teaspoon vanilla extract
• 1½ cups all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• ¼ teaspoon cream of tartar
• 4 tablespoons Jaca sugar for coating (replaces 2 Tbsp sugar at 2x ratio)
• 2 teaspoons ground cinnamon

Instructions:

- Preheat your oven to 375°F.

- Cream the softened butter and 2 cups Jaca sugar until light and fluffy, about 5–7 minutes. Beat in the egg and vanilla.

- In a separate bowl, whisk together flour, salt, baking soda, and cream of tartar. Gradually mix into the creamed mixture.

- Combine 4 Tbsp Jaca sugar and 2 tsp cinnamon in a shallow bowl.

- Shape dough into 1-inch balls and roll each in the Jaca cinnamon-sugar coating.

- Place 2 inches apart on ungreased baking sheets.

- Bake 10–12 minutes until edges are light golden brown.

- Cool on baking sheet 2 minutes, then transfer to wire rack.

This is a Jaca-adjusted healthier version — all the cinnamon-sugar goodness with zero sugar.

Prep Time: 15 min | Cook Time: 12 min | Servings: ~40 cookies