Sugar Cookie Cutouts

By Lulubelle

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

Diabetic Friendly

Ingredients

• 1/4 cup butter, softened
• 1/2 cup sugar or sugar substitute-sugar blend* equivalent to 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup canola oil
• 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
• 1 teaspoon vanilla
• 2 1/2 cups sifted cake flour

Details

Servings 48

Preparation

Step 1

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 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.
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.
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.