Sugar Cookie Cutouts

Sugar Cookie Cutouts

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From: Diabetic Living Magazine

Here's a low-calorie, lower-fat version of traditional sugar cookie dough. Roll out and shape it for all your favorite holiday cookies.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup butter, softened
  • ½ cup sugar or sugar substitute-sugar blend equivalent (see Tips)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup canola oil
  • ¼ cup refrigerated or frozen egg product, thawed
  • 1 teaspoon vanilla
  • 2½ cups sifted cake flour


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  1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined, scraping side of bowl occasionally. Add oil, egg, and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.
  2. Preheat oven to 375°F. On a lightly floured surface, roll dough, half at a time, to an ⅛-inch thickness. Using a 2- ½-inch cookie cutter, cut into desired shapes. Place cutouts 1 inch apart on ungreased cookie sheets. Reroll scraps as necessary.
  3. Bake for 6 to 8 minutes or until edges are firm and just starting to brown. Transfer to a wire rack; cool. Makes about 48 cookies.
  • Tips: For a sugar substitute, choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to ½ cup sugar.
  • Substitute 1 egg for the egg product, if desired.
  • Test Kitchen Tip: To make holes in cookies for hanging, use a drinking straw to cut holes in cookies before baking.

Nutrition information

  • Serving size: 3 cookies
  • Per serving: 160 calories; 6 g fat(2 g sat); 0 g fiber; 23 g carbohydrates; 2 g protein; 44 mcg folate; 8 mg cholesterol; 6 g sugars; 0 vitamin C; 15 mg calcium; 2 mg iron; 97 mg sodium; 30 mg potassium
  • Carbohydrate Servings:
  • Exchanges: ½ Other Carb, ½ Fat

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