Cutout cookies are a popular holiday tradition. Celebrate with these reduced-fat sugar cookies. For a splash of color, without the carbs, paint the baked cookies with food coloring diluted in water.
Prep Time: 35 minutes
Chilling Time: 2-24 hours
Baking Time: 8-10 minutes
Yield: 32 2-inch cookies
½ cup trans-fat-free 67% vegetable oil butter spread, chilled
3 ounces reduced-fat cream cheese
¼ cup granulated sugar
¼ cup Splenda® Sugar Blend
1 egg yolk
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
¼ teaspoon baking powder
- Beat butter spread and cream cheese with an electric mixer on medium for 30 seconds. Add sugar, white sugar blend, egg yolk and vanilla; beat about 1 minute or until light and creamy.
- Add half the flour and the baking powder; beat until combined. Stir in remaining flour with wooden spoon. Divide dough in half; wrap in plastic wrap. Refrigerate for 2 to 24 hours or until easy to handle.
- Preheat oven to 350° F. Place each piece of dough between two large sheets of waxed paper. Roll dough from center to edges to 1⁄8- to ¼-inch thickness. Cut into 2-inch shapes. Place 1 inch apart on ungreased cookie sheet.
- Bake for 8 to 10 minutes or until edges are firm. Cool on wire rack.
Per Serving (1 cookie):
calories: 60; 25 calories from fat
total fat: 2.5 g; 1 g saturated fat, 0 g trans fat
cholesterol: 5 mg;
sodium: 15 mg
total carbohydrates: 8 g;
fiber: 0 g;
sugars: 3 g
protein: 1 g;
vitamins: vitamin A (2% DV), vitamin C (0% DV);
minerals: calcium (2% DV), iron (2% DV)
exchanges: 0.5 starch, 0.5 fat