Snickerdoodles (Healthified)

By barbsjustagirl

50% less sat fat • 58% less sodium than the original recipe—see the comparison. 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.

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)

Details

Servings 48
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

1. 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.
2. 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.
3. Bake for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack to cool.