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