Low Calorie Snickerdoodles

Ingrédients

• 1/3 second spray cooking spray
• 4 cuillères à café sugar
• 1/4 cup egg substitute
• 1/3 tasse fat free sour cream
• 1 tasse sugar
• 1/3 tasse butter
• 1/2 cuillère à café nutmeg
• 2 tsps pumpkin pie spice
• 1 cuillère à café vanilla
• 1 cuillère à café baking powder
• 1/4 cuillère à café baking soda
• 2 tasses all purpose flour

Directives

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.