50% less sat fat • 58% less sodium than the original recipe. Here's proof beloved Snickerdoodles have room for improvement. Cut half the fat by using fat-free sour cream in place of part of the butter and substituting egg product for the eggs.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 48
Number Of Ingredients 12
Steps:
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, the baking powder, nutmeg, and baking soda; beat until combined. Beat in sour cream, egg product, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill for 1 to 2 hours or until dough is easy to handle.
- Preheat oven to 375°F. Lightly coat cookie sheets with nonstick cooking spray; set aside. In a small bowl, combine the 2 tablespoons sugar and, if desired, the cocoa powder. Shape dough into 1-inch balls. Roll balls in the sugar or sugar-cocoa mixture to coat. Place balls 2 inches apart on prepared cookie sheets.
- Bake for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack to cool.
Nutrition Facts : Calories 50, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 cookie, Sodium 25 mg, Sugar 5 g, TransFat 0 g
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