Sugar Cookie Cutouts

Rev BJ Friley


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 vote
Yields: 48 cookies
Convection Oven


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
1/4 c
canola oil
1/4 c
refrigerated or frozen egg product, thawed, or 1 egg
1 tsp
2 1/2 c
sifted cake flour

How to Make Sugar Cookie Cutouts


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

Printable Recipe Card

About Sugar Cookie Cutouts

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