Lower Sugar Sugar Cookies
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 61.0
- Total Fat: 2.2 g
- Cholesterol: 18.1 mg
- Sodium: 20.4 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.7 g
- Protein: 2.8 g
View full nutritional breakdown of Lower Sugar Sugar Cookies calories by ingredient
Number of Servings: 36
Ingredients
-
Butter, salted, 0.33 cup (remove)
Milk, nonfat, 0.12 cup (remove)
Applesauce, unsweetened, 0.33 cup (remove)
Egg, fresh, 2 extra large (remove)
*xylitol, 24 tsp (remove)
Whole Wheat Flour, 1.25 cup (remove)
*Pure Protein Whey protein powder, 2 serving (remove)
Flour, white, 1.5 cup (remove)
Directions
In a large bowl, cream butter, applesauce, splenda and sugar. Add eggs, extract, and milk and blend together.
In a medium bowl, mix dry ingredients with a wire wisk. Add dry ingredients to wet ingredients in large bowl.
Mix with mixer until well combined.
With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2-3 hours.
Preheat oven to 400 degrees F.
Lightly grease cookie sheets. Roll half or 1/3 of the dough at a time. Keep the rest in the fridge.
For crispier cookies, roll the dough thin. For soft cookies, roll dough to 1/8-1/4 inch thick.
Flour cookie cutter and cut shapes. Re-roll trimmings and reshape. Place 1/2 inch apart on the cookie sheet and bake for 8 min or until light brown. Let cool then decorate!
In a medium bowl, mix dry ingredients with a wire wisk. Add dry ingredients to wet ingredients in large bowl.
Mix with mixer until well combined.
With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2-3 hours.
Preheat oven to 400 degrees F.
Lightly grease cookie sheets. Roll half or 1/3 of the dough at a time. Keep the rest in the fridge.
For crispier cookies, roll the dough thin. For soft cookies, roll dough to 1/8-1/4 inch thick.
Flour cookie cutter and cut shapes. Re-roll trimmings and reshape. Place 1/2 inch apart on the cookie sheet and bake for 8 min or until light brown. Let cool then decorate!