Nutritional Info
- Amount Per Serving
- Calories: 52.2
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 28.1 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 0.1 g
- Protein: 0.8 g
View full nutritional breakdown of Sugar Cookies calories by ingredient
Sugar Cookies
This is a SparkPeople.com Recipe (what's this)
Introduction
Low-cal holiday cookies have never tasted so good! Add color and flare with your favorite decorations. Low-cal holiday cookies have never tasted so good! Add color and flare with your favorite decorations.Ingredients
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1 cup heart-healthy margarine 1-1/2 cups white sugar (or sugar substitute)1/2 cup egg beaters1 teaspoon vanilla extract 1 teaspoon lemon extract 2 cups all-purpose flour 1 teaspoon baking powder 1 pinch salt
Directions
1. In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Combine the flour, baking powder, and salt; gradually blend into the creamed mixture to form a soft dough. Cover or wrap dough, and refrigerate overnight.
2. Preheat the oven to 400 degrees F (200 degrees C). On a floured surface, roll the dough out 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
3. Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
Makes 48 servings (1 serving = 1 cookie).
2. Preheat the oven to 400 degrees F (200 degrees C). On a floured surface, roll the dough out 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
3. Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
Makes 48 servings (1 serving = 1 cookie).
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Member Ratings For This Recipe
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6 of 6 people found this review helpfulI ran the ingredients and came up with these #'s, with regular white sugar 61 calories per cookie, and 37 cal per cookie with sugar subsitute.
If you don't like LEMON, try Banana flavoring, or Orange, etc, the choices are unlimited and can really add variety to your choices.
- 6/13/09
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Very Good
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Very Good
1 of 3 people found this review helpful -
I made them as stated (except I used lemon zest instead of extract), and the dough was WAY too soft the next day. I ended up DOUBLING the flour, and they were finally the right consistency. I also used whole wheat pastry flour, and they turned out incredible!I will definitely be making these again! - 9/29/10
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Very Good
Wonderful flavor....I loved the addition of the lemon extract. I found it difficult to roll out and transfer to the baking sheet....I seemed to add alot of flour to make it easier to roll out. Be sure to remove from the tray shortly after taking them from the oven..they stick if cool! - 2/14/10
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Incredible!
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Incredible!
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Good
0 of 3 people found this review helpful
