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Cocoa-Nutmeg Snickerdoodles

Yield: About 48 cookies

Prep 10 mins Chill 4 hrs to 24 hrs Bake 375°F 10 mins

Ingredients

Nonstick spray coating
1 cup sugar
1/3 cup butter or margarine, softened
1/3 cup fat-free dairy sour cream
1/4 cup refrigerated or frozen egg product, thawed, or 1 slightly beaten egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
2 tablespoons sugar
1 1/2 teaspoons unsweetened cocoa powder

Directions

1. Lightly spray a cookie sheet with nonstick coating; set aside.

2. 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.

3. 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)

cal. (kcal) 49,
Fat, total (g) 1,
chol. (mg) 4,
sat. fat (g) 1,
carb. (g) 9,
sugar (g) 5,
pro. (g) 1,
sodium (mg) 26,
Potassium (mg) 10,
calcium (mg) 10,
iron (mg) 0,
Percent Daily Values are based on a 2,000 calorie diet

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