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

Updated on March 7, 2011

Revamped Sugar Cookie Recipe

Again the cookbook The Best Light Recipe cookbook from 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.


  • 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.


  • 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.

Cookie Stats

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

Almond Sugar Cookies

  • 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.


Lemon Sugar Cookies

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.


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