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Skinny Cocoa Nutmeg Snickerdoodles
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Prep Time:
20 minutes
Total Time:
8 hours 40 minutes
Revamp classic snickerdoodle dough with nutmeg and cocoa-sugar coating for a flavorful twist, with significantly reduced cholesterol and saturated fat.
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
Instructions:
  • Prepare a cookie sheet by lightly spraying it with nonstick spray and set it aside.
  • In a large mixing bowl, cream together 1 cup of sugar and butter or margarine using an electric mixer on medium to high speed for 30 seconds. Add yogurt, egg product, and vanilla. Mix until just combined. In a small bowl, combine flour, baking powder, nutmeg, baking soda, and salt. Gradually mix the flour mixture into the yogurt mixture until just combined. Cover and refrigerate for 8 to 24 hours, or until the dough is easy to handle.
  • Shape the dough into 1-inch balls using wet hands, placing remaining dough in the fridge. Mix the 2 tablespoons of sugar and cocoa powder. Roll the balls in the sugar-cocoa mixture and set them 2 inches apart on a baking sheet. Bake at 375°F for 10 to 11 minutes until edges are golden. Cool the cookies on a wire rack.

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