Skinny Cocoa Nutmeg 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:

• 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.

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.

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.

Steps:

• 1. Preheat oven to 375 degrees F. Lightly grease cookie sheets or line with parchment paper.
• 2. Beat the butter, brown sugar, and 3/4 cup granulated sugar in large bowl until light and fluffy. Add eggs; mix well. Combine flour, 1/4 cup cocoa, and baking soda in medium bowl. Stir into butter mixture until blended.
• 3. Mix remaining 2 Tbsp. granulated sugar, remaining 2 Tbsp. cocoa and cinnamon in small bowl. Drop dough by rounded teaspoonfuls into cinnamon mixture; toss to coat. Place 2 inches apart on prepared cookie sheets.
• 4. Bake 8 to 10 minutes or until firm in center. DO NOT OVERBAKE. Remove to wire racks to cool.

Steps:

• Sift together flour, baking soda, and cream of tartar in a medium bowl.
• In a separate, large bowl, cream together butter and 2 cups sugar, then stir in eggs, milk, and vanilla.
• Gradually stir dry ingredients into wet ingredients until fully incorporated. Cover bowl and chill in refrigerator, at least a few hours or overnight, to make dough easier to roll in your hands.
• Preheat oven to 375 and grease cookie sheets (or use parchment paper).
• In a bowl, stir together 3 tbsp white sugar, brown sugar, cinnamon, and nutmeg.
• Roll the chilled dough into 1 to 1 1/2 inch balls, then roll in sugar mixture. Place 2 inches apart on greased cookie sheets (or parchment paper). Bake for 11 minutes in the preheated oven, until cookies begin to brown at the edges. Remove to cool on wire racks.

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.

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer affixed with the paddle attachment, or in a large bowl using a hand mixer, beat the the butter and 1 cup sugar on medium speed until light and fluffy, 1-2 minutes. Add the egg and the vanilla; mix well.
• Place a fine-mesh sieve over the bowl and sift in the flour, cocoa powder, baking soda, and cream of tartar. Beat on low speed just until combined.
• In a small bowl, stir together 2 tablespoons sugar and cinnamon until combined.
• Roll dough into approx. 1-inch balls (I use a cookie scoop). Add the balls to the bowl with the cinnamon and sugar and roll until well-covered. Set about 2 inches apart on the baking sheet. Bake until set and lightly browned, about 9 minutes. Remove from oven and let cool on sheet for about 5 minutes, then transfer to a wire rack to cool completely.
• Cookies keep well at room temperature in an airtight container (3-4 days). They also freeze well.

Steps:

• Cream the butter, sugars, vanilla and egg.
• In seperate bowl mix dry ingredients, add to wet ingredients, then fold in nuts.
• Roll into 1 1/2 inch balls and then roll in the sugar/cinnamon mixture.
• Place on un-greased cookie sheet and press down lightly with round of spoon.
• Bake in Pre-heated 300 degree oven for 12 minutes.
• The temp seems low but it is correct- these come out perfectly!