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sugar cookie cutouts

(1 rating)
RevBJFriley avatar
Recipe by
Rev BJ Friley
@RevBJFriley
Vicksburg, MS

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.

►
(1 rating)
yield serving(s)
method Convection Oven

Ingredients For sugar cookie cutouts

  • 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

How To Make sugar cookie cutouts

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Sugar Cookie Cutouts:

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