Skinny Easter Sugar Cookies

¼ cup canola oil
¼ cup reduced-fat butter
1 cup extra fine sugar, such as C&H Bakers Sugar or regular sugar, see shopping tips
1 cup sugar
2 egg whites
1 egg, I like Eggland’s Best eggs
2 teaspoons vanilla
2¾ cups all-purpose flour
2 teaspoons cream of tarter, see shopping tips
1¾ teaspoons baking soda
¼ teaspoon salt

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.
Mix in eggs and vanilla. Add flour, cream of tarter, baking soda, vanilla and salt. Mix until smooth.
Place the batter in the refrigerator for at least 1 hour to firm up. It’s easier to roll after refrigerated.
Preheat oven to 350 degrees. Line 2 baking pans, (cooking sheets) with parchment paper, see shopping tip.
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.
Scoop the batter into rounded 1-inch pieces and roll in sugar. Place each on lined baking pans.
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.
Store cooled cookies in an airtight container. They will last for several weeks. if baked crispy.

Serving: 1cookieCalories: 37kcalCarbohydrates: 7gProtein: 0.4gFat: 0.8gSodium: 32mgSugar: 5gBlue Smart Points: 2Green Smart Points: 2Plus Points: 1