Dessert: Low Calorie Snickerdoodles

A healthy and delish version of my fall favorite cookies.

Prep Time: 25 mins

Cook Time: 10 mins

Total Time: 35 mins

Ingredients

1/3 cup butter
1 cup sugar
1 tsp baking powder
1/2 tsp nutmeg
1/4 tsp baking soda
1/3 cup fat free sour cream
1 tsp vanilla
2 cups all purpose flour
1/3 second spray cooking spray
4 tsps sugar
2 tsps pumpkin pie spice
1/4 cup egg substitute

Instructions

1. In a large bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds.

2. Add the 1 cup sugar, the baking powder, nutmeg and baking soda, beat until combined.

3. 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.

4. Cover and chill for 1 to 2 hours or until dough is easy to handle.

5. Pre-heat oven to 375° F (190° C).

6. Lightly coat cookie sheets with nonstick cooking spray, set aside. In a small bowl, combine the 2 Tablespoons sugar and the pumpkin pie spice.

7. Shape dough into 1-inch balls. Roll balls in the sugar mixture to coat. Place balls 2 inches apart on prepared cookie sheets.

8. Bake for 10 to 11 minutes or until edges are golden brown. Transfer to a wire rack to cool.

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