HOLIDAY DOODLES {marlene koch}

Photo by JANINE W.
Adapted from marlenekoch.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from marlenekoch.com

Ingredients

  • 2

    cups all-purpose flour {8.5oz/241g}

  • 1

    teaspoon nutmeg

  • 1.5

    teaspoons cream of tartar

  • 1/2

    teaspoon baking soda

  • 1/2

    cup butter, room temperature

  • 4

    tablespoons granulated sugar, divided

  • 2

    tablespoons corn syrup {42g}

  • 1.5

    teaspoons vanilla

  • 1

    large egg

  • 3/4

    cup granulated no-calorie sweetener {sucralose or 6T. Truvia Baking Blend*}

  • 1/3

    cup light sour cream {2.75oz}

  • 2

    teaspoons cinnamon

Directions

Preheat oven to 375ºF. Lightly spray baking sheet with non-stick spray. In a large bowl, combine flour, nutmeg, cream of tartar and baking soda. Whisk to combine. Set aside. In a medium bowl, with an electric mixer, beat butter, 2 tablespoons of sugar and corn syrup until light and fluffy. Beat in vanilla, egg and sweetener until creamy. Turn mixer to low and beat in sour cream and flour until just combined. With moist hands, roll dough into 1” balls. Mix together last 2 tablespoons of sugar with cinnamon. Roll the balls in the sugar-spice mix and place on a cookie sheet that has been sprayed with cooking spray. Flatten cookies with the bottom of a drinking glass. Bake 7-8 minutes. Cookies should be soft on top. Cool on a wire rack. TO MAKE EGGNOG SNICKER DOODLES: Add 1 teaspoon nutmeg and ¾ teaspoon rum extract to the egg mixture. 1 Cookie=Cals 80/Carbs 11g/Sugars 3g/Total Fat 3g/Sat Fat 2g Protein 1g/Fiber 2g/Chol 25mg/Sodium 20mg Food Exchanges: 1 Carb/Carb Choices: 1 WW Point plus Comparison: 1

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