Skinny Holiday Sugar Cookies
Ingredients
Ingredients for 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 tip
- 1 cup sugar
- 2 egg whites
- 1 egg, I like Egg-Land’s Best eggs, see shopping tips
- 2 teaspoons vanilla
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar, make sure it’s a fresh jar
- 1¾ teaspoons baking soda
- ¼ teaspoon salt
Ingredients for Rolling:
- ⅓ cup white sugar or colored sugar of your choice such as blue and white for Hanukkah or red and green for Christmas
Instructions
- In an electric mixer or large bowl using a hand mixer, beat together the oil, butter, and sugar. Whip until smooth about 1 minute.
- Mix in the eggs and vanilla. Add flour, cream of tartar, baking soda, and salt. Mix until well blended.
- Place the batter in the refrigerator for at least 1 hour to firm up.
- Preheat oven to 350 degrees. Line 2 baking pans (cooking sheets) with parchment paper, see shopping tip.
- In a small bowl, add the ⅓ cup sugar for rolling.
- Scoop the batter into rounded 1-inch pieces and roll in sugar. Place each on prepared baking pans.
- Bake the 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 7-8 minutes, rotate pans, and bake for another 7-8 minutes. Repeat with remaining batter.
- Store cooled cookies in an airtight container. Crispy cookies will last for several weeks. Soft ones will last a few days if they last that long!
Nutrition
Serving: 1cookieCalories: 37kcalCarbohydrates: 7gProtein: 1gFat: 0.8gSodium: 32mgSugar: 5gPlus Points: 1