Sugar Cookie Cutouts

Rev BJ Friley

By
@RevBJFriley

Here's a low-calorie, lower-fat version of traditional sugar cookie dough. Roll out and shape it for all your favorite holiday 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.


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Rating:

Comments:

Serves:

Yields: 48 cookies

Method:

Convection Oven

Ingredients

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

Directions Step-By-Step

1
In a large bowl - Beat butter with an electric mixer on medium to high speed for 30 seconds.
2
Add sugar, baking powder, and salt; beat until combined, scraping side of bowl occasionally.
3
Add oil, egg, and vanilla; beat until combined.
4
Beat in as much of the flour as you can with the mixer.
5
Using a wooden spoon, stir in any remaining flour.
6
Divide dough in half.
7
Cover and chill for 1 to 2 hours or until easy to handle.
8
Preheat oven to 375 degrees.
9
On a lightly floured surface - Roll dough, half at a time, to an 1/8-inch thickness.
10
Using a 2-1/2-inch cookie cutter, cut into desired shapes.*
11
Place cutouts 1 inch apart on ungreased cookie sheets.
12
Reroll scarps as necessary.
13
Bake for 6 to 8 minutes or until edges are firm and just starting to brown.
14
Transfer to a wire rack; cool.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Fat