This is a low-calorie, low-fat version of the old-fashioned cookies with the familiar crinkled tops.
- Yields: About 48 cookies
- Prep: 10 mins
- Chill: 4 hrs to 24 hrs
- Bake: 10 mins 375°F
Nonstick spray coating
cup butter or margarine, softened
cup fat-free dairy sour cream
cup refrigerated or frozen egg product, thawed, or 1 slightly beaten egg
teaspoon baking powder
teaspoon ground nutmeg
teaspoon baking soda
teaspoons unsweetened cocoa powder
- Lightly spray a cookie sheet with nonstick coating; set aside.
- Beat the 1 cup sugar and butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sour cream, egg product, and vanilla. Beat till just combined. Combine flour, baking powder, nutmeg, and baking soda in a small bowl. Gradually add flour mixture to sour cream mixture, beating till just combined. Cover and chill for 4 to 24 hours or till easy to handle.
- Shape dough into 1-inch balls. Combine the 2 tablespoons sugar and cocoa powder. Roll balls in sugar-cocoa mixture. Place 2 inches apart on prepared cookie sheet. Bake in a 375 degrees oven for 10 to 11 minutes or till edges are golden. Cool cookies on a wire rack.
Nutrition Facts (Cocoa-Nutmeg Snickerdoodles)
- Per serving:
- 49 kcal cal.,
- 1 g fat
- (1 g sat. fat,
- 4 mg chol.,
- 26 mg sodium,
- 9 g carb.,
- 5 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet