Low Calorie Snickerdoodles

Bahan-bahan

• 1/3 second spray cooking spray
• 4 sdt sugar
• 1/4 cup egg substitute
• 1/3 mangkok fat free sour cream
• 1 cangkir sugar
• 1/3 mangkok butter
• 1/2 sdt nutmeg
• 2 tsps pumpkin pie spice
• 1 sdt vanilla
• 1 tsp baking powder
• 1/4 sdt baking soda
• 2 mangkok all purpose flour

Cara memasak

1. In a large bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds.
2. Add the 1 cup sugar, the baking powder, nutmeg and baking soda, beat until combined.
3. 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.
4. Cover and chill for 1 to 2 hours or until dough is easy to handle.
5. Pre-heat oven to 375° F (190° C).
6. Lightly coat cookie sheets with nonstick cooking spray, set aside. In a small bowl, combine the 2 Tablespoons sugar and the pumpkin pie spice.
7. Shape dough into 1-inch balls. Roll balls in the sugar mixture to coat. Place balls 2 inches apart on prepared cookie sheets.
8. Bake for 10 to 11 minutes or until edges are golden brown. Transfer to a wire rack to cool.