Skinny Homemade Snickerdoodles Recipes

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SKINNY HOMEMADE SNICKERDOODLES

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 48

Number Of Ingredients 12



Skinny Homemade Snickerdoodles image

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.

Nutrition Facts : Calories 50, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 cookie, Sodium 25 mg, Sugar 5 g, TransFat 0 g

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)

SKINNY COCOA NUTMEG SNICKERDOODLES

80% less cholesterol • 57% less sat fat than the original recipe. Spice up the traditional snickerdoodle dough with a pinch of ground nutmeg, then in a cocoa-sugar mix before baking for an added layer of flavor.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h40m

Yield 24

Number Of Ingredients 13



Skinny Cocoa Nutmeg Snickerdoodles image

Steps:

  • Lightly spray a cookie sheet with nonstick spray; set aside.
  • Beat the 1 cup sugar and butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add yogurt, egg product, and vanilla. Beat till just combined. Combine flour, baking powder, nutmeg, baking soda, and salt in a small bowl. Gradually add flour mixture to yogurt mixture, beating till just combined. Cover and chill for 8 to 24 hours or until easy to handle.
  • With wet hands shape dough into 1-inch balls. Dough will be soft; keep remaining dough in the refrigerator while working. Combine the 2 tablespoons sugar and cocoa powder. Roll balls in sugar-cocoa mixture. Place 2 inches apart on prepared cookie sheet. Bake in a 375°F oven for 10 to 11 minutes or until edges are golden. Cool cookies on a wire rack.

Nutrition Facts : Calories 100, Carbohydrate 18 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 2 cookies, Sodium 60 mg, Sugar 10 g, TransFat 0 g

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

CLASSIC SNICKERDOODLE COOKIES

What makes snickerdoodles so, well, snickerdoodley? Its distinctive crackling and cinnamon-sugar topping make it a standout cookie treat. Don't forget to include cream of tartar on your grocery shopping list when you're planning to bake snickerdoodle cookies. Along with baking soda, it's the secret to the cookie's leavening. Some home cooks claim that hand mixing the snickerdoodles, instead of using an electric beater creates a better cookie, but you be the judge!

Categories     Dessert

Time 50m

Yield 48

Number Of Ingredients 10



Classic Snickerdoodle Cookies image

Steps:

  • Heat oven to 400°F.
  • Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
  • 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.
  • Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 55 mg

1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup shortening
2 eggs
2 3/4 cups Gold Medal™ all-purpose or unbleached flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

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