Change text size Rate & Comment

Sugar Cookie Cutouts

No matter what the holiday, you can use this recipe to bake up festive treats. Cut the dough into stars for Christmas, hearts for Valentine's Day, bunnies for Easter, flags for the Fourth of July, or Jack o' lanterns for Halloween.

CARB GRAMS PER SERVING: 6

Rated :

by 1 person

camac881 says:

I think that there is a typo in this recipe. I made it as written and it never formed a dough. More ......

Nutrition Facts Per Serving:

Calories 48
Total Fat (g) 2
Saturated Fat (g) 1
Cholesterol (mg) 3
Sodium (mg) 26
Carbohydrate (g) 6
Protein (g) 1

Diabetic Exchanges

Other Carbohydrates (d.e.) .5
Fat (d.e.) .5

1/4	cup butter, softened
1/2	cup sugar or sugar substitute-sugar blend* equivalent to 1/2 cup sugar
1	teaspoon baking powder
1/4	teaspoon salt
1/4	cup canola oil
1/4	cup refrigerated or frozen egg product, thawed, or 1 egg
1	teaspoon vanilla
2-1/2	cups sifted cake flour

1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined, scraping side of bowl occasionally. Add oil, egg, and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.

2. Preheat oven to 375 degrees F. On a lightly floured surface, roll dough, half at a time, to an 1/8-inch thickness. Using a 2-1/2-inch cookie cutter, cut into desired shapes.* Place cutouts 1 inch apart on ungreased cookie sheets. Reroll scraps as necessary.

3. Bake for 6 to 8 minutes or until edges are firm and just starting to brown. Transfer to a wire rack; cool. Makes about 48 cookies.

*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 1/2 cup sugar.
PER COOKIE WITH SUBSTITUTE: same as above, except 44 cal., 5 g carbo.
Carb Choices: 0

Note: Nutrition facts are based on 1 cookie.

Test Kitchen Tip: To make holes in cookies for hanging, use a drinking straw to cut holes in cookies before baking.

More Recipes

Comments & Ratings

Comments ( 7 )

camac881 wrote:

I think that there is a typo in this recipe. I made it as written and it never formed a dough. More like a sand texture. I checked with a cookbook for a regular sugar cookie recipe and it called for 3/4 to 1 Cup of butter or shortening. This recipe came together nicely with 3/4 Cup of butter. Of course, the Nutrition data goes out the window, but you can use the recipe.

12/23/2009 10:18:39 PM Report Abuse

rldspeter wrote:

This is without a doubt one of the worst recipes (diabetic or otherwise) I have ever tried. The dough would'nt roll out (even after refrigeration) and when I tried to just make flat cookies they wouldn't cook!

12/19/2009 03:02:01 PM Report Abuse

gayburns wrote:

you have to watch the reduced sugar iceings, carb wise they are not any better than regular iceing..

12/16/2009 11:05:50 AM Report Abuse

pink00991 wrote:

there is a recipe for the decorating icing on the splenda website. it's splenda and cornstarch. it's pretty good, the kids couldn't tell!

12/16/2009 09:34:42 AM Report Abuse

hecowe wrote:

The reduced sugar icing is great -- I add a couple of teaspoon of orange juice (plus a little lemon) to make orange frosting, lemon juice to make lemon frosting, add cinnamon and softened, fat-free cream cheese for carrot cake -- it's pretty versatile stuff.

12/9/2009 11:38:44 PM Report Abuse