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

Source: Diabetic Living Magazine


Recipe Summary test

30 mins
1 hr 36 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat oven to 375 degrees F. On a lightly floured surface, roll dough, half at a time, to an 1/8-inch thickness. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Place cutouts 1 inch apart on ungreased cookie sheets. Reroll scraps as necessary.

  • 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(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use product amount equivalent to 1/2 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 Facts

160 calories; protein 2.2g; carbohydrates 23.1g; dietary fiber 0.4g; sugars 6.4g; fat 6.5g; saturated fat 2.1g; cholesterol 7.6mg; folate 43.7mcg; calcium 15.2mg; iron 1.6mg; magnesium 3.5mg; potassium 29.8mg; sodium 96.9mg; thiamin 0.2mg.