Foolproof Recipes for Low-Fat Sugar Cookies
Sugar cookies are a staple of the confectioner's kitchen. With this foolproof recipe, anyone can make a delightful, low-fat sugar cookie (with a sugar-free option). If you've got an electric mixer, most of the work is done for you, but even without, you're sure to turn out with something tasty.
Easy variations on this recipe are shown below it, to provide variation for the sophisticated palate, including sugar cookie mini-tartlets and the classic thumbprint cookies you may so fondly remember from childhood.
Heart-Shaped Cookie Cutters
Low Fat Sugar Cookies
- 1 2/3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 5 tbsp unsalted butter, softened
- 3/4 cup sugar or Splenda
- 1/4 cup Egg Beaters or other fat-free egg substitute
- 1 tsp vanilla extract
Combine flour, baking powder, and salt in medium-sized mixing bowl and set aside. In large bowl or electric mixer, beat together butter and sugar (or Splenda) until creamy. Add egg substitute and vanilla extract and stir well. Gradually add flour mixture, stirring constantly, until combined, but still somewhat crumbly. Divide dough in half, wrap in plastic wrap and place in refrigerator to chill for at least 1 1/2 hours.
Preheat oven to 350 degrees Fahrenheit, and line baking sheets with parchment paper. Lightly flour counter or other working surface, and turn out one half of dough onto it. Roll out to between 1/8- and 1/4-inches in thickness, then used lightly floured cookie cutters to cut desired shapes (eg hearts for Valentine's Day or stars, trees, etc for the winter holidays). Gather scraps, and roll out again, until no more cookies can be cut. Discard scraps. Place cookies at least 1 inch apart on lined baking sheet and bake 9-10 minutes or until edges turn golden. While the first batch are baking is a good time to repeat the rolling and cutting process with the second half of the dough. Let baked cookies sit 1 minute on baking sheet, then remove to wire racks or cut-open brown paper bags to cool. Decorate as desired with powdered sugar, icing, and/or small candies.
Orange Sugar Cookies:
Reduce vanilla to ½ tsp and add 1 tsp orange extract plus ½ Tbsp freshly grated orange rind.
Lemon Sugar Cookies:
Add 1 tsp fresh lemon juice and ½ tsp lemon zest.
Almond Sugar Cookies:
Reduce vanilla to ½ tsp and add 1 tsp almond extract plus 2 Tbsp ground almonds.
Sugar Cookie Mini Tartlets:
Roll cookies on the thin side, then layer two with 1 Tbsp mincemeat or pie filling in between, and seal edges with a fork.
Roll cookies on the thick side, make a slight indentation with a thumb, and place a spoonful of no-sugar-added fruit preserves in the indentation.
Cut smaller shapes out of the half of the larger ones, and, after baking, spread fruit preserves over one whole cookie, dusting the one with the cutout with powdered sugar, then place on top so jam shows through.
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