Skinny Cocoa Nutmeg Snickerdoodles Recipes

SKINNY HOMEMADE SNICKERDOODLES

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.

SKINNY COCOA NUTMEG SNICKERDOODLES

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.

SNICKERDOODLE COOKIE THINS

Steps:

• Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Combine the flour, 1/2 teaspoon of the cinnamon, the baking soda, salt and nutmeg in a small bowl and set aside.
• Combine the brown sugar, oil, milk and egg white in a medium bowl and beat with a hand mixer on medium-high speed until smooth, about 1 minute. Add the flour mixture and beat on low speed until incorporated.
• Mix together the granulated sugar and remaining 1/8 teaspoon cinnamon. Drop teaspoonfuls of batter about 2 inches apart on the prepared baking sheets. Bake for 7 minutes, and then remove from the oven. Press the cookies down with a wooden spoon or the bottom of a measuring cup, and sprinkle with the cinnamon sugar. Bake until golden brown, 4 to 5 minutes more. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely.

COCOA SNICKERDOODLES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Whisk the flour, cocoa powder, cream of tartar, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Increase the speed to medium high and beat until fluffy, about 2 more minutes. Beat in the egg and vanilla; reduce the mixer speed to low and beat in the flour mixture until just combined.
• Combine the sanding sugar and cinnamon in a small shallow bowl. Form heaping tablespoonfuls of dough into balls with damp hands; toss in the cinnamon sugar to coat. Arrange about 3 inches apart on 2 baking sheets.
• Bake, switching the pans halfway through, until the cookies are set around the edge, 9 to 11 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.

THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY

Steps:

• In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly incorporated. Set aside.
• Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.
• Add the sugar and brown sugar and mix until well incorporated.
• Add the eggs and stir until thoroughly incorporated.
• Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
• Cover with plastic wrap and chill.
• Preheat the oven to 375˚F (190˚C).
• Using your hands roll dough into ping pong sized balls.
• Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
• Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
• Allow to cool and serve.
• Enjoy!

CHOCOLATE SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix together 1 1/2 cups white sugar, shortening, and eggs with an electric mixer in a bowl until creamy.
• Sift together all-purpose flour, cocoa power, cream of tartar, baking soda, and salt in a separate bowl. Fold this mixture into the egg mixture until well blended.
• Mix together 1/4 cup white sugar and cinnamon in a shallow bowl or on a plate.
• Roll cookie dough into 1-inch balls; cover each in sugar and cinnamon mixture. Place on an ungreased baking sheet.
• Bake in the preheated oven until soft and golden on top, 6 to 8 minutes, making sure they do not burn. Let cool before transferring to a wire rack. The tops will crack as they cool.