|Servings||Prep Time||Cook Time|
|48||25 mins||10 mins|
|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.|
There are 50 calories in 1 serving of Low Calorie Snickerdoodles.
Calorie split: 24% fat, 70% carbs, 6% protein.
|Serving Size||1 serving|