Reduced Calorie Intake
Making Your Cookies
The ingredient list is so simple for this recipe! You'll need:
- Baking powder
- Baking soda
- Egg whites
- Sour cream or greek yogurt
For the frosting you'll need:
- Powdered sugar
- Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a bowl, whisk together your dry ingredients then set aside.
- Cream Butter and Sugar: In a separate bowl, cream together the sugar and reduced-fat butter until smooth and fluffy.
- Add Wet Ingredients: Mix in the wet ingredients until well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
- Chill the Dough: Cover the dough and chill it in the refrigerator for at least 1 hour to make it easier to handle.
- Roll and Cut: Roll out the chilled dough on a lightly floured surface to your desired thickness. Use cookie cutters to create your favorite shapes.
- Bake: Place the cookies on the prepared baking sheet and bake for 7-9 minutes or until the edges are lightly golden.
- Cool: Allow the cookies to cool on a wire rack before frosting.
- Frost and Decorate: Mix up your lower fat frosting then frost the cookies. Decorate with sprinkles.
- Enjoy: Once the frosting sets, enjoy your homemade cookies
Frequently Asked Questions (FAQs)
Yes, you can substitute whole wheat flour for a portion of the all-purpose flour, but keep in mind that it might result in slightly denser cookies. Start by replacing half of the all-purpose flour with whole wheat flour and adjust based on your preference.
You can experiment with different lower-fat substitutes, such as Greek yogurt or unsweetened applesauce, to further reduce the fat content. However, keep in mind that these substitutions can affect the texture and flavor of the cookies.
Yes! Substitute any milk products in the recipe for dairy free butter or dairy free milk. You can also substitute the egg with an egg replacer. The sour cream can be substituted with dairy free sour cream or dairy free yogurt.
In winter, try some of our five ingredient hot cocoa cookies. Or try some irresistible pumpkin caramel cookies in the fall! In the summer, you'll want to try our white chocolate cherry limeade cookies! You'll want to try one of the recipes below to go with them!
- Cookie sheet
- 3 cups unbleached all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter softened
- 1 cup sugar
- 2 egg whites
- 1 teaspoon vanilla
- ¾ cup reduced fat sour cream or greek yogurt
- In a large bowl, mix together the flour, baking powder, baking soda and salt Set aside for later use.
- In a large mixing bowl, cream together the butter and sugar on medium speed until the mixture becomes light and fluffy Add the eggs (or egg substitute) and continue mixing until smooth. Turn the mixer off, and scrape the sides of the bowl if necessary. Turn the mixer back on to low and beat in the sour cream (or substitute) and vanilla until combined.
- With the mixer still on low, slowly add the flour mixture, beating until mixture is fully incorporated and combined. The dough will be sticky. Turn off mixer and remove dough from the bowl. Flatten the dough into a 1 inch thick rectangle. Wrap with plastic wrap and set in the refrigerator for 2 hours or overnight.
- Preheat the oven to 375 degrees. Lightly flour countertops or rolling surface. Remove the dough from the plastic wrap, and lightly flour the top of the dough. Roll dough to ¼ inch thickness. Cut with cookie cutters (I used ice cream cones from JoAnn's) and place each cookie on a cookie sheet lined with parchment paper.
- Continue rolling dough and cutting cookies and placing on cookie sheets. Bake for 7-9 minutes, or until the cookies are lightly browned on the edges. Remove from oven and immediately remove cookies from the cookie sheet and onto a cooling rack. Cool cookies completely before frosting.