Low Calorie Snickerdoodles

Ingredients

• 1/3 second spray cooking sprayNutrition
• 4 tsps sugarNutrition
• 1/4 cup egg substituteNutrition
• 1/3 cup fat free sour creamNutrition
• 1 cup sugarNutrition
• 1/3 cup butterNutrition
• 1/2 tsp nutmegNutrition
• 2 tsps pumpkin pie spiceNutrition
• 1 tsp vanillaNutrition
• 1 tsp baking powderNutrition
• 1/4 tsp baking sodaNutrition
• 2 cups all purpose flourNutrition

Directions

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

Nutrition per serving

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