Best Light Cookie Recipes: How To Make Delicious Light Recipe Sugar Cookies

Again the cookbook The Best Light Recipe cookbook from cooks.com has come through with this 90-calorie version of an all-time favorite. Please note my suggestions below for variations.

Makes 24

NOTE: In order to assure proper cooking, measurement in 1-tablespoon balls is essential and baking only 1 tray at a time as per directions is essential.

Ingredients

• 3/4 cup (3-3/4 ounces) unbleached all-purpose flour
• 1/2 cup (2 ounces) cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, softened
• 1-1/3 cups (9-1/3 ounces) sugar - DIVIDED - ONLY 1 CUP FOR COOKIE DOUGH
• 1 large egg, lightly beaten (or 1/4 cup egg substitute)
• 1 tablespoon (that is correct) vanilla extract but for a variation I have tried almond extract and different flavored extracts for a unique flavor.

Preparation

• Adjust oven rack to middle position of oven and heat oven to 375 degrees.
• Line 2 baking sheets with parchment paper.
• Whisk the flours, baking powder and salt in a medium bowl; set aside.
• Using an electric mixer, cream the butter and 1 cup of the sugar together at medium speed until light and fluffy (3-5 minutes), scraping down the sides of bowl with rubber spatula as needed.
• Add the egg and vanilla and continue beating at medium speed until combine (30-60 seconds).
• Add the flour mixture and continue to beat at low speed until just combined (30-60 seconds) scraping down the bowl as needed.
• Place the remaining 1/3 cup sugar in a shallow bowl.
• Working with a level tablespoon of dough at a time, roll the dough into 1-inch balls. (If the dough is too soft, refrigerate until it is firm).
• Carefully roll the balls in the sugar and place them on the prepared baking sheets, spacing them about 2-1/2 inches apart. (You will fit 12 cookies on each sheet)
• Bake the cookies 1 tray at a time until the edges are light golden and centers are just set (9-11 minutes), rotating the tray halfway through baking. (Do not overbake)
• Cool the cookies on the baking sheets for 5 minutes, then serve warm or transfer to a wire rack and cool completely. Bake the second tray while the first tray cools.

Cal 90
Fat 2.5 g
Sat fat 1.5 g
Chol 15 mg
Carb 16 g
Protein 1 g
Fiber 0 g
Sodium 40 mg

• Follow the recipe for Sugar Cookies, reducing the vanilla extract to 1 teaspoon and adding 1/2 teaspoon almond extract along with the vanilla.
• Before coating the cookies, process the remaining 1/3 cup sugar with 1/4 cup sliced almonds in a food processor until finely ground (10-15 seconds).
• Coat, bake and cool the cookies as directed.

Lime or orange zest can be substituted as well for the lemon zest.

• Follow the recipe for Sugar Cookies, adding 2 teaspoons grated lemon zest with the egg.
• Before coating the cookies in sugar, process the remaining 1/3 cup sugar with 1 teaspoon grated lemon zest in a food processor until fragrant, about 10 seconds.
• Coat, bake and cool the cookies as directed.