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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
Cocoa-Nutmeg Snickerdoodles
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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