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Sugar Cookie Cutouts

Here's a low-calorie, lower-fat version of traditional sugar cookie dough. Roll out and shape it for all your favorite holiday cookies.
YIELD: 48 cookies
CARB GRAMS PER SERVING: 6
Rated :   by 2 people
Sugar Cookie Cutouts
 

Nutrition Facts Per Serving:

  • Calories: 48
  • Protein(gm): 1
  • Carbohydrate(gm): 6
  • Fat, total(gm): 2
  • Cholesterol(mg): 3
  • Saturated fat(gm): 1
  • Sodium(mg): 26
  • Diabetic Exchanges

  • Other Carb(d.e): 1
  • Fat(d.e): 1
  • 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.

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

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