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Lighter Cookie Cutouts Recipe
Lighter Cookie Cutouts Recipe photo by Taste of Home

Lighter Cookie Cutouts Recipe

Publisher Photo
These simple cookie cutouts are so light and easy, you'll want to bake up several batches to decorate in different ways. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Bake: 5 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 5 min./batch
MAKES: 24 servings

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 2 tablespoons canola oil
  • 1/4 teaspoon vanilla extract
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • FOR VARIATIONS:
  • Yellow and red food coloring
  • Beaten egg white
  • Popsicle or lollipop sticks

Nutritional Facts

1 cookie equals 92 calories, 3 g fat (1 g saturated fat), 14 mg cholesterol, 49 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  1. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add egg, oil and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well.
  2. Divide dough in half. On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 3-in. ghost-shaped cookie cutter. Place 1 in. apart on baking sheets coated with cooking spray. Repeat.
  3. Bake at 350° for 5-7 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Decorate as desired. Yield: 2 dozen.
Striped Cutouts: Follow method for cookie cutouts. After mixing, divide dough into four portions; mix 5 drops yellow and 2 drops red food coloring into each of two portions. Roll out each portion between waxed paper into a 12-in. x 6-in. rectangle. Refrigerate for 30 minutes. Remove waxed paper; brush tops with egg white. Stack rectangles, alternating colors. Cut into eight 3-in. x 3-in. squares. Stack squares; wrap in plastic wrap. Chill until firm. Cut into 1/8-in. slices. Cut each slice with a 3-in. pumpkin-shaped cookie cutter. Place 1 in. apart on baking sheets coated with cooking spray. Bake at 350° for 5-7 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen Nutrition Facts: 1 cookie equals 92 calories, 3 g fat (1 g saturated fat), 14 mg cholesterol, 49 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat. Cutout Cookie Pops: Follow method for cookie cutouts. After mixing, divide dough in half. Mix 10 drops yellow and 4 drops red food coloring into one portion. Cover and refrigerate both portions for 30 minutes. On a lightly floured surface, roll doughs to 1/4-in. thickness. Cut with a floured 3-in. pumpkin-shaped cookie cutter. Cut out a face to resemble a jack-o'-lantern. Place Popsicle sticks on baking sheets coated with cooking spray. Top each with cutout dough; press down gently. Replace face cutouts with opposite colored dough. Bake at 350° for 5-7 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Yield 2 dozen Nutrition Facts: 1 cookie pop equals 92 calories, 3 g fat (1 g saturated fat), 14 mg cholesterol, 49 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as Lighter Cookie Cutouts in Healthy Cooking October/November 2011, p37

Nutritional Facts

1 cookie equals 92 calories, 3 g fat (1 g saturated fat), 14 mg cholesterol, 49 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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