I made Skinny Iced Sugar Cookies because I couldn’t help myself any longer. Why? Let me explain.
I do it every time. Those luscious, melt-in-your-mouth sugar cookies propped perfectly in the bakery aisle, poking their round, fat eyes out at you, crying, “Pick me. Choose me. Love me” in their best Meredith Grey voice. They’re the John Hardy of on-the-go indulgence. And they’re a bucket of calories. As always, I didn’t like that. So I changed that. You are not required to use yellow dye for the icing on your Skinny Iced Sugar Cookies. This, you know. As always, you could use clear icing, red icing, yellow icing, blue icing. I just happened to be in the mood for yellow sugar cookies. How come? Admittedly, it was the only food dye I could find in my basket of baking goodies 🙂 How do I like to make my Skinny Iced Sugar Cookies? By using really adorable kitchen equipment, like . . .
White Mixing Bowls I Cuisinart Hand-Mixer I Cookbook Holder I Cookie Cook Book I Marble Rolling Pin I Milkshake Maker I Nonstick Cooking Pans I “Antique” Mixing Bowls I Pink Mixing Bowls I Cat Cookie Jar
Favorites? Where to start. My favorite tool in the kitchen is my Cuisinart Hand-Mixer. I use it for everything. Also, that milkshake maker, because . . . dude . . . it makes milkshakes. And finally, that cat cookie jar is the coolest thing I’ve ever seen. If only it came in “puppy.” This, I will look into.
- Cookie Ingredients:
- 1/4 cup I Can’t Believe It’s Not Butter, “Lite” (160 calories)
- 1/4 cup Truvia Baking Blend (100 calories)
- 2 tablespoons liquid egg-whites (17 calories)
- 3/4 teaspoon vanilla extract (9 calories)
- 1/4 cup fat-free sour cream, such as Trader Joe’s (30 - 40 calories, depending on brand)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda (1 calorie)
- 1 3/8 cups all-purpose or white whole wheat flour (550 calories)
- Icing Ingredients:
- 3/8 cups blended Truvia Baking Blend (150 calories)
- 1 tablespoon Joseph’s Maltitol Sweetener (9 calories, or a tablespoon of I Can’t Believe It’s Not Butter, “Lite” for 40 calories)
- 1/8 teaspoon vanilla bean paste, vanilla extract or butter extract (0 – 2 calories)
- Pinch of salt
- Optional: food dye, sprinkles
- Preheat oven to 375F.
- Cream together Truvia and Butter using hand-mixer. · Add liquid egg-whites, vanilla extract and sour cream. Mix until combined.
- Beat in flour, baking soda and salt. Mix until dough forms into a firm block.
- Roll out dough until about ½ inch thick.
- Cut out 10 pieces of dough.
- Space dough evenly on parchment and bake for only 7 – 8 minutes. Do not allow dough to brown.
- Remove and allow to cool for five minutes, even if dough does not look completely cooked. We want our sugar cookies to be soft.
- After five minutes of cooling, transfer to a cooling rack.
- Mix together ingredients for icing and heat in a microwave safe bowl for 20 seconds until relatively hot.
- Dip cookies into icing, one by one, and place back on cooling rack for an addition 15 minutes.