SKINNY COCOA NUTMEG SNICKERDOODLES

Skinny Cocoa Nutmeg Snickerdoodles image

80% less cholesterol • 57% less sat fat than the original recipe. Spice up the traditional snickerdoodle dough with a pinch of ground nutmeg, then in a cocoa-sugar mix before baking for an added layer of flavor.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 8h40m

Yield 24

Number Of Ingredients 13

Ingredients

Nonstick cooking spray
1 cup sugar
1/3 cup butter or margarine, softened
1 container (6 oz) fat-free Greek yogurt
1/4 cup refrigerated or frozen egg product, thawed
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons unsweetened cocoa powder

Steps:

Lightly spray a cookie sheet with nonstick spray; 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 yogurt, egg product, and vanilla. Beat till just combined. Combine flour, baking powder, nutmeg, baking soda, and salt in a small bowl. Gradually add flour mixture to yogurt mixture, beating till just combined. Cover and chill for 8 to 24 hours or until easy to handle.
With wet hands shape dough into 1-inch balls. Dough will be soft; keep remaining dough in the refrigerator while working. 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°F oven for 10 to 11 minutes or until edges are golden. Cool cookies on a wire rack.

Nutrition Facts : Calories 100, Carbohydrate 18 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 2 cookies, Sodium 60 mg, Sugar 10 g, TransFat 0 g