Low-Fat Holiday Sugar Cookies

By Fiona Haynes

Updated 08/16/19

low fat sugar cookies
Claire Cohen
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 30 cookies (30 servings)
Nutritional Guidelines (per serving)
53 Calories
3g Fat
7g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 30 cookies (30 servings)
Amount per serving
Calories 53
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 7%
Cholesterol 12mg 4%
Sodium 66mg 3%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 1%
Protein 1g
Calcium 17mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

With almost half the butter of most sugar cookies, you can treat yourself to one of these low-fat holiday cookies without feeling too guilty. Top with sprinkles before baking or add a glaze afterward using confectioners' sugar, lemon juice, and some food coloring.

Ingredients

  • 5 tablespoons butter (softened)
  • 3/4 cup sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

  2. Using a mixer, beat butter and sugar until creamy.

  3. Add the egg and vanilla, mixing well.

  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually stir the flour mixture into butter and sugar until dough forms. Don't worry if the dough seems a little crumbly at first; it will come together.

  5. Wrap dough in plastic and chill for two hours in the refrigerator.

  6. Heat the oven to 350 F. On a lightly floured surface, roll out dough to a 1/4-inch or 1/8-inch thickness.

  7. Use holiday cookie cutters dipped in flour to make cutouts. Gather scraps and re-roll until all the dough is used.

  8. Place cookies 1 inch apart on a parchment-lined cookie sheet. Bake for 9 to 10 minutes or until the edges are lightly browned. Wait 1 minute and then transfer cookies to a wire rack to cool completely.

  9. Serve and enjoy!

Tip

  • Store tightly covered for up to two weeks.

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