Snickerdoodle Cookies

This is my families traditional Snickerdoodle Cookie recipe I create years ago for my first ever cookbook Mama Rosa's Home Cookin. It's one of my family favorites! And while it's NOT Keto I thought I would share this tasty treat with you for the holiday to create for your family. Cause I love you! ;)

Ingredients

Cookie Dough

1/2 cup Butter

1-1/2 cups Organic Cane Sugar

1 tsp Vanilla Extract

2 large Eggs

1/4 cup Whole Milk

3-1/2 cup Organic All Purpose Flour (sifted)

1 tsp Baking Soda

1/2 cup Pecans or Walnuts (finely chopped)

Cinnamon Sugar Coating

5 tablespoons Organic Cane Sugar

2 tablespoons Ceylon Cinnamon or Cinnamon

Instructions

In a small bowl mix the cinnamon sugar coating ingredients together, set aside. Preheat oven to 350 degrees and line two large baking sheets with parchment paper.

In a large bowl using an electric mixer beat the butter, sugar and vanilla extract until creamy. Beat in the eggs, then the milk. Mix in the sifted flour and baking powder; fold in the chopped pecans. Refrigerate the dough for about 15 minutes to firm up.

Remove the dough from the refrigerator, make 30 balls with the dough, roll each in the cinnamon sugar mixture and place on the baking sheets about 2 inches apart.

Bake for 10-12 minutes until golden brown. Remove from oven and place cookies on a wire rack to cool completely.

Calories 146, Fat 6 g, Carbs 21.3 g, Fiber 2 g, Protein 2.8 g, Net Carbs 19.3 g

Makes 30