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Cocoa-Nutmeg Snickerdoodles

  • Cook Time: 10 - 12 minutes at 350°F
  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

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  • Nonstick spray coating
  • 1 cup sugar
  • 1/3 cup butter or margarine, softened
  • 1/3 cup fat-free dairy sour cream
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 slightly beaten egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 1 1/2 teaspoons unsweetened cocoa powder


Step 1

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 sour cream, egg product, and vanilla. Beat till just combined.

Step 2

Combine flour, baking powder, nutmeg, and baking soda in a small bowl. Gradually add flour mixture to sour cream mixture, beating till just combined.

Step 3

Cover and chill for 4 to 24 hours or till easy to handle.

Step 4

Combine the 2 tablespoons sugar and cocoa powder.

Step 5

Shape dough into 1-inch balls. Roll balls in sugar-cocoa mixture. Place 2 inches apart on Reynolds® Parchment Paper lined cookie sheet.

Step 6

Bake in a 375 degree oven for 10 to 11 minutes or till edges are golden.

Step 7

Cool cookies on a wire rack.

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