I realize sugar cookies may not be the first treat that pops into your head as we roll into spring. But one could argue this time of year is a great time to test a new recipe for lower calorie sugar cookies.
It is called research.
The lower calorie count is the result of less butter and sugar than other sugar cookie recipes. And, not to worry, the dough is still smooth and easy to roll.
It’s like the decade of low-fat cookies where we thought we could eat twice as many cookies because they were labeled low fat.
Except with this recipe, we now know we don’t necessarily need an additional stick butter. And, like so many of my recipes, I think I just screwed up the analogy.
The dough gives me consistent results with my cutouts. I like my dough a little thicker so the cookie can hold a generous layer of frosting. What about you?
On a side note, here’s a quick read on the history of the sugar cookie.
Baking temperatures vary, but I like my sugar cookies on the soft side. I set time or nine minutes and get an evenly baked sheet of sugar cookies.
Lower Calorie Sugar Cookie Recipe
- 2 cups flour
- 1/2 tsp. baking powder
- dash salt
- 1 stick butter, softened
- 3/4 cup sugar
- 1 egg
- 2 tbsp. milk
- 1 tsp. vanilla
- Whisk flour, baking powder and salt.In large bowl beat butter, sugar until smoothAdd egg, milk and vanillaAdd flour mixtureGather dough and divide in half. Flatten into 2 disks and wrap in plastic wrap. Refrigerate 4 hours or overnight.Heat oven to 350. Roll out cookie dough.Place cut out cookie shapes on an ungreased baking sheet.Bake at 350 for approximately 9 -10 minutes depending on oven.