Snickerdoodles
Low Sodium

Add sugar and brown sugar. Beat until fluffy (starting at the lowest speed and working up to medium-high).

Beat in eggs and vanilla (once again starting at the lowest speed, but this time working up to the highest speed).

In a separate bowl, stir together remaining dough ingredients: flour, cream of tartar, baking soda substitute, potassium bicarbonate, and cinnamon. Add this flour mixture to the beaten mixture (keeping mixer at lowest speed until all the flour mixture has been added, then working up to medium-high).

In another bowl (or reusing the flour mixture bowl after dumping), stir together the coating ingredients: powdered sugar, Turbinado sugar, and cinnamon.

Preheat oven to 400°F.

Shape the dough into balls approximately 1½" diameter. Roll in coating mixture and set 2" apart on two Silpat^® lined (or ungreased) cookie sheets. You should have 21 balls on each sheet. Once done, roll each ball in coating mixture one more time and place back on cookie sheet.

Place one cookie sheet on the top rack, and the other on the bottom rack. Bake for 4½–5 minutes. Swap racks, rotating each cookie sheet 180°. Bake for another 4½–5 minutes. Take the sheets out of the oven and transfer the cookies to a wire rack to cool.

Makes 42 (3½ dozen) 2½"–3" delicious cookies.