- Cook Time: 10 - 12 minutes at 350°F
- Course: Dessert
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 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
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.
Combine flour, baking powder, nutmeg, and baking soda in a small bowl. Gradually add flour mixture to sour cream mixture, beating till just combined.
Cover and chill for 4 to 24 hours or till easy to handle.
Combine the 2 tablespoons sugar and cocoa powder.
Shape dough into 1-inch balls. Roll balls in sugar-cocoa mixture. Place 2 inches apart on Reynolds® Parchment Paper lined cookie sheet.
Bake in a 375 degree oven for 10 to 11 minutes or till edges are golden.
Cool cookies on a wire rack.
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