Peppermint Cloud Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 55
Ingredients
2 3/4 cups all-purpose flour1 tsp baking soda1/2 tsp baking powder1/2 cup light butter, room temp1/4 cup nonfat plain greek yogurt1 1/2 cups granulated sugar2 tsp vanilla extract10 hard peppermint candies, crushed
First, place hard peppermint candies in ziplock baggie and smash with either a rolling pin or a hammer. Set aside.
In medium bowl, combine flour, baking powder, and baking soda. Set aside.
In large mixing bowl cream softened butter, greek yogurt and sugar until smooth. Add 3 tbsp egg white substitute and mix until incorporated. Add vanilla extract and mix a few more seconds. Lastly, add the dry ingedrients slowly mixing until just combined.
Separate dough into walnut sized balls onto wax-paper lined baking sheet and bake in a 375F oven for 8-10 minutes, or until puffed. DO NOT BAKE UNTIL BROWNED. Cookies should still be white when you take them out of the oven.
Leave cookies on baking sheet for two minutes and then remove.
Serving Size: Makes 55 1 inch pieces
Number of Servings: 55
Recipe submitted by SparkPeople user SWEETIECS.
In medium bowl, combine flour, baking powder, and baking soda. Set aside.
In large mixing bowl cream softened butter, greek yogurt and sugar until smooth. Add 3 tbsp egg white substitute and mix until incorporated. Add vanilla extract and mix a few more seconds. Lastly, add the dry ingedrients slowly mixing until just combined.
Separate dough into walnut sized balls onto wax-paper lined baking sheet and bake in a 375F oven for 8-10 minutes, or until puffed. DO NOT BAKE UNTIL BROWNED. Cookies should still be white when you take them out of the oven.
Leave cookies on baking sheet for two minutes and then remove.
Serving Size: Makes 55 1 inch pieces
Number of Servings: 55
Recipe submitted by SparkPeople user SWEETIECS.
Nutritional Info Amount Per Serving
- Calories: 56.3
- Total Fat: 0.8 g
- Cholesterol: 0.8 mg
- Sodium: 43.0 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.2 g
- Protein: 0.8 g
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