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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| unsweetened cocoa powder (sifted): 1/3 cup |
| baking powder: 1 tsp |
| baking soda: 1/2 tsp |
| sea salt: 1/2 tsp |
| granulated sugar: 1 1/2 cups |
| low fat cream cheese: 2 oz |
| unsalted butter: 6 Tbl |
| canola oil - for salads, woks and light frying: 1/3 cup |
| fat free Greek yogurt: 1/4 cup |
| red food coloring: 1 Tbl |
| vanilla extract: 2 tsp |
| eggs: 1 (large) |
| nonfat milk: 1 Tbl |
| granulated sugar: 2 Tbl |
| ground cinnamon: 2 tsp |
Red Velvet Snickerdoodles
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
48 serving(s)
Tags
- Whisk Flour, Cocoa Powder, Baking Powder, Baking Soda, Sea Salt, in a medium bowl and set aside.
- Place 1 1/2 cup of Sugar with softened Cream Cheese and mix together, then add melted Butter and mix together. Add Canola Oil, Greek Yogurt, Red Food Color, Vanilla, Egg, and Skim Milk and mix completely until smooth. Add Flour mixture and fold together until a soft dough forms.
- Adjust the oven rack to the middle position, and turn the oven to 350 degrees. Lightly spray 2 cookie sheets then take @ 1 tablespoon of the dough and roll into a ball, then roll it in the 2 tablespoons of sugar and 2 teaspoons of cinnamon mixed together in a soup bowl to coat. Place on the cookie sheet and gently flatten the top. You can get 1 dozen cookies to a cookie sheet. Bake for @ 11 minutes, let it rest on the tray for @ 5 minutes the transfer to a cooling rack until at room temperature. YOU MUST LET THE DOUGH REST WHILE THE OVEN HEATS UP.