sugar cookie cutouts
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.
prep time
cook time
method
Convection Oven
yield
Yields: 48 cookies
Ingredients
- 1/4 cup butter, softened
- 1/2 cup sugar or sugar substitute-sugar blend* equivalent to 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
- 1 teaspoon vanilla
- 2 1/2 cups sifted cake flour
How To Make sugar cookie cutouts
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Step 1In a large bowl - Beat butter with an electric mixer on medium to high speed for 30 seconds.
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Step 2Add sugar, baking powder, and salt; beat until combined, scraping side of bowl occasionally.
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Step 3Add oil, egg, and vanilla; beat until combined.
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Step 4Beat in as much of the flour as you can with the mixer.
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Step 5Using a wooden spoon, stir in any remaining flour.
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Step 6Divide dough in half.
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Step 7Cover and chill for 1 to 2 hours or until easy to handle.
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Step 8Preheat oven to 375 degrees.
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Step 9On a lightly floured surface - Roll dough, half at a time, to an 1/8-inch thickness.
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Step 10Using a 2-1/2-inch cookie cutter, cut into desired shapes.*
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Step 11Place cutouts 1 inch apart on ungreased cookie sheets.
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Step 12Reroll scarps as necessary.
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Step 13Bake for 6 to 8 minutes or until edges are firm and just starting to brown.
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Step 14Transfer to a wire rack; cool.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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