Low Fat Snickerdoodles Recipes

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.

Steps:

• Heat oven to 400°F.
• Mix 1 1/2 cups sugar, the margarine, cream cheese and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Cover and refrigerate dough 1 hour.
• Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Flatten each ball with bottom of drinking glass.
• Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Steps:

• Preheat the oven to 400 degrees.
• Spray a baking sheet with nonstick cooking spray and set aside.
• Mix together the butter and sugar, add the egg whites and beat well.
• In another bowl, combine the flour, cream of tartar, baking soda and salt.
• Add the buttermilk and the dry mixture to the butter mixture, and stir to combine.
• Combine the cinnamon with the 2 tablespoons of sugar.
• Taking a teaspoonful of dough at a time, roll the dough into a ball in your hands, then roll it in the cinnamon-and-sugar mixture.
• Place on the prepared baking sheet 2 inches apart and bake in the preheated oven for about 8 minutes, or until lightly browned.

Steps:

• Preheat oven to 400°F.
• Mix 11/2 cups sugar, margarine, cream cheese and eggs in a bowl. Stir in flour, cream of tartar, baking soda and salt.
• Cover and refrigerate dough for one hour.
• Shape dough into 11/4 inch balls. Mix 1/4 cup sugar and the cinnamon. Roll the balls in the cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
• Flatten each ball with the bottom of a drinking glass.
• Bake for 8-10 minutes or until set. Cool.