The best delicious Sunny Cocoa Drop Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sunny Cocoa Drop Cookies recipe today!
Hello my friends, this Sunny Cocoa Drop Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Sunny Cocoa Drop Cookies is amazingly delicious, and addictive, everyone will be asking for more Sunny Cocoa Drop Cookies.
What Makes This Sunny Cocoa Drop Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sunny Cocoa Drop Cookies.
Ready to make this Sunny Cocoa Drop Cookies Recipe? Let’s do it!
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1/2 c (1 stick) light corn oil 1/4 ts Freshly grated orange peel
Spread 1 3/4 c All-purpose flour
2/3 c Granulated sugar 3 tb Cocoa
2/3 c Low-fat sour cream 1 ts Baking soda
1 ts Vanilla extract 1/2 ts Baking powder
1 Egg white Cocoa glaze
-COCOA GLAZE-
1 tb Light corn oil spread 1 tb Cocoa
2 tb Water 1/2 c Powdered sugar
1/2 ts Vanilla extract
Here’s a fairly low-fat cookie recipe from the Tampa Tribune:
Heat oven to 350 degrees. Spray cookie sheet with ligh vegetable cooking
spray. In large mixer bowl, beat corn oil spread and granulated sugar on
medium speed of electric mixer until light and fluffy. Add sour cream,
vanilla, egg white and orange peel; beat until well blended. Drop dough by
rounded teaspoonfuls onto prepared cookie sheet. Bake 10-12 minutes or
until set. Remove from cookie sheet to wire rack. Cool completely. Drizzle
glaze (below) over cookies. Makes about 4 dozen cookies. (2 cookies with
glaze is a serving.)
Calories: 100 Protein: 1 g Fat: 4 g Sodium: 50 mg Carb: 14 g
Cholesterol: 0 mg Calories from fats: 36% Cocoa Glaze: In small saucepan
over low heat, melt spread. Stir in water and cocoa. Cook, stirring
constantly, until thick. Do not boil. Remove from heat; gradually add
powdered sugar and vanilla, beating until of drizzling consistency. Another
low-fat recipe from the Tampa Tribune:
Yields
48 servings
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