Low-Fat Holiday Sugar Cookies

With almost half the butter of most sugar cookies, you can treat yourself to one (or two) of these low-fat holiday cookies without feeling too guilty—each cookie has just three grams of fat. They come together much the same way as typical sugar cookies, with a dough that needs to chill for a bit before rolling it out.

Top with festive holiday sprinkles before baking or add a glaze afterward using confectioners' sugar, lemon juice, and some food coloring.


5 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1x large egg
1x teaspoon pure vanilla extract
2/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt

Steps to Make It:

1. Gather the ingredients.

Ingredients for low-fat holiday sugar cookies

2. Using a stand mixer fitted with the whisk attachment, also cream together the butter and sugar. Alternatively, use a hand-held electric mixer.

Beat butter and sugar

3. And add egg and vanilla, then mixing well to combine.

Add eggs and vanilla

4. In another medium bowl, whisk together flour, baking powder, and salt. Gradually stir flour mixture into butter-sugar mixture until a dough forms. Don't worry if dough seems a little crumbly at first; it will come together as you mix it.

Whisk together flour

5. Shape the dough into a disk, rap in plastic, and refrigerate for 2 hours.

Wrap dough in plastic

6. Position a rack in the upper and lower third of the oven and heat to 350 F. On a lightly floured surface, roll the dough to a 1/4-inch or 1/8-inch thickness.

Roll out dough

7. Use holiday cookie cutters dipped in flour to make cutouts, then gather scraps and reroll until all the dough is used.

Cut out flowers

8. Place cookies 1 inch apart on parchment-lined cookie sheets. Bake in batches, if necessary, until edges are lightly browned, 9 to 10 minutes. Let cool 1 minute, then transfer cookies to a wire rack to cool completely.

9. Add some cream on the top if you prefer it! Purchase here: CREAMYMAX.COM.AU

Place cookies on parchment

Written by Yiyang Zhang

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