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The Spruce Eats/Abby Mercer
Nutrition Facts (per serving) | |
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129 | Calories |
4g | Fat |
21g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 15 | |
Amount per serving | |
Calories | 129 |
% Daily Value* | |
Total Fat 4g | 6% |
Saturated Fat 3g | 13% |
Cholesterol 23mg | 8% |
Sodium 73mg | 3% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 0g | 1% |
Total Sugars 10g | |
Protein 2g | |
Vitamin C 0mg | 0% |
Calcium 23mg | 2% |
Iron 1mg | 4% |
Potassium 21mg | 0% |
*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. |
With almost half the butter of most sugar cookies, and all of the flavor, these cookies are a crowd pleaser and offer a blank canvas for decorating. They come together much the same way as typical sugar cookies, with a dough that needs to chill for a bit before rolling it out.
Top with festive holiday sprinkles before baking or add a glaze afterward using confectioners' sugar, lemon juice, and some food coloring.
“I really couldn’t tell much of a difference taste-wise between these low-fat cookies and the standard sugar cookie, so that’s a pretty good indication of their quality in my book. Even out of the holiday seasons I love a simple sweet like this so you might as well make this healthier version.” —Noah Velush-Rogers
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Ingredients
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5 tablespoons unsalted butter, softened
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3/4 cup granulated sugar
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1 large egg
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1 teaspoon pure vanilla extract
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1 2/3 cups all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon kosher salt
Steps to Make It
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Gather the ingredients.
The Spruce Eats/Abby Mercer
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Using a stand mixer fitted with the whisk attachment, cream together the butter and sugar. Alternatively, use a hand-held electric mixer.
The Spruce Eats/Abby Mercer
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Add egg and vanilla, mixing well to combine.
The Spruce Eats/Abby Mercer
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In another medium bowl, whisk together flour, baking powder, and salt. Gradually stir flour mixture into butter-sugar mixture until a dough forms. Don't worry if dough seems a little crumbly at first; it will come together as you mix it.
The Spruce Eats/Abby Mercer
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Shape the dough into a disk, rap in plastic, and refrigerate for 2 hours.
The Spruce Eats/Abby Mercer
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Position a rack in the upper and lower third of the oven and heat to 350 F. On a lightly floured surface, roll the dough to a 1/4-inch or 1/8-inch thickness.
The Spruce Eats/Abby Mercer
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Use holiday cookie cutters dipped in flour to make cutouts. Gather scraps and reroll until all the dough is used.
The Spruce Eats/Abby Mercer
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Place cookies 1 inch apart on parchment-lined cookie sheets.
The Spruce Eats/Abby Mercer
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Bake in batches, if necessary, until edges are lightly browned, 9 to 10 minutes. Let cool 1 minute, then transfer cookies to a wire rack to cool completely.
The Spruce Eats/Abby Mercer
Tips
- Feel free to customize the recipe a bit to your liking. For example, you can use a little more vanilla extract than what we've called for if you'd like to accentuate that flavor, or combine it with almond extract, or use almond extract all by itself.
- Cut the ball of dough in half and keep one half in the refrigerator while you roll, cut out, and decorate the other half.
How to Store and Freeze Low-Fat Christmas Sugar Cookies
- Store in a tightly covered container for a week to 10 days. You can also freeze butter cookies, albeit very carefully. Lay them out on a rimmed baking sheet lined with parchment or waxed paper. Once they are frozen, transfer them to a zip-close bag that you then put in a tightly covered container. They should be safe from freezer odors and protected from accidental breakage for up to three months.
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