Our Favorite Skinny Easter Sugar Cookies
photo by Nancy Fox
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
105 cookies
- Serves:
- 105
ingredients
- 1⁄4 cup canola oil
- 1⁄4 cup reduced-fat butter
- 1 cup extra finely granulated sugar
- 1 cup sugar
- 2 egg whites
- 1 egg
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 3⁄4 cup all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup sugar
directions
- .1. In an electric mixer or large bowl using a hand mixer, mix together the oil, butter and sugar. Beat on high until smooth, about 1 minute.
- 2. Mix in eggs and vanilla. Add flour, cream of tarter, baking soda, vanilla and salt. Mix until smooth.
- 3. Place the batter in the refrigerator for at least 1 hour to firm up. It’s easier to roll after refrigerated.
- 4. Preheat oven to 350 degrees. Line 2 baking pans, (cooking sheets) with parchment paper, see shopping tip.
- 5. In a small bowl, add the ½ cup or more sugar for rolling. If using several colors, place each color in a separate small bowl.
- 6. Scoop the batter into rounded 1-inch pieces and roll in sugar. Place each on lined baking pans.
- 7. Bake cookies for 11 minutes, then rotate pans and bake for about 12 more minutes. This will create a crispy cookie when cooled. If you desire softer cookies, bake for the 8 minutes, rotate pans and bake for another 8 minutes. Repeat with remaining batter.
- 8. Store cooled cookies in an airtight container. They will last for several weeks. if baked crispy.
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