Skinny Homemade Snickerdoodles Recipes

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

SKINNY HOMEMADE SNICKERDOODLES

Skinny Homemade Snickerdoodles image

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

Ingredients

1/3 cup butter, softened
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/3 cup fat-free sour cream
1/4 cup refrigerated or frozen egg product, thawed
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
Nonstick cooking spray
2 tablespoons sugar
2 teaspoons unsweetened cocoa powder (optional)

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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