Sugar Cookie Cutouts
- Servings: 16
Here's a low-calorie, lower-fat version of traditional sugar cookie dough. Roll out and cut into your favorite shapes for all your favorite holiday cookies. Use parchment paper to make a parchment pastry bag: Tear off a square. Fold opposite corners together to form a double-layer triangle. Form a cone, making a tight tip. Snip off the tip of the cone and fill bag half-full with frosting. Push frosting down toward the tip and roll the parchment paper toward the tip like a tube of toothpaste. Pipe on frosting to decorate baked sugar cookies.
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- 1/4 cup butter, softened
- 1/2 cup sugar or sugar substitute-sugar blend equivalent to 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
- 1 teaspoon vanilla
- 2 1/2 cups sifted cake flour
- Parchment paper
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined, scraping side of bowl occasionally. Add oil, egg, and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.
Preheat oven to 375 degrees F. On a lightly floured surface, roll dough, half at a time, to an 1/8-inch thickness. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Place cutouts 1 inch apart parchment paper-lined cookie sheets. Reroll scraps as necessary.
Bake for 6 to 8 minutes or until edges are firm and just starting to brown. Transfer to a wire rack; cool. Makes about 16 cookies.
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