Amazing Low Fat Sugar Cookies: Guilt-Free Recipe

Who says you can't enjoy a sweet treat while keeping things healthy? If you're anything like me, you love a good sugar cookie, but maybe you're trying to cut back on the fat and refined sugar. Well, get ready to have your cookie dreams come true! This article is all about making delicious, soft, and fluffy low fat sugar cookies that won't leave you feeling guilty. We're ditching the refined sugars and keeping the fat content low, without sacrificing any of that classic sugar cookie goodness. We'll walk through the simple ingredients you'll need, the step-by-step process of baking these beauties, and some fun tips for decorating them with your kids. Plus, I'll share some secrets on how to store them so they stay fresh. Get ready to bake some cookies that are good for you and taste amazing too! From the first mix to the last bite, you're in for a treat. So, let's get baking!

Ingredients for Low Fat Sugar Cookies

The Base of Our Cookies

Okay, so you're ready to bake, right? Let's talk ingredients. First, we're not using a ton of butter like those old-school recipes. We're going for a lighter approach, using just 5 tablespoons of unsalted butter. Make sure it's softened, not melted! This helps with the texture. And instead of refined sugar, we're using ¾ cup of maple syrup or honey. This not only cuts down on the refined stuff, but also adds a bit of extra flavor. You'll also need one large egg yolk—not the whole egg, just the yolk—it's the key to a tender cookie. And don't forget a teaspoon of pure vanilla extract for that classic cookie taste.

For the dry ingredients, we're keeping it simple but effective. You'll need 1 2/3 cups of white whole wheat flour. I know, I know, whole wheat flour might sound like it'll make the cookies taste like cardboard, but trust me, the white whole wheat kind is very mild and gives a great texture. We're also adding ½ teaspoon of baking powder, and ¼ teaspoon of salt to balance out the sweetness. That's it! Simple, right? No crazy ingredients or complicated stuff. Just good, wholesome ingredients that make a fantastic low fat sugar cookie.

Quick Ingredient Check

How to Make Homemade Low Fat Sugar Cookies

Alright, so you've got your ingredients ready, let's get to the fun part: making the dough! First, grab a medium-sized bowl and put in your softened butter. Now, pour in the maple syrup or honey. Time to get mixing! You can use a hand mixer or just a good old-fashioned spoon; either way, cream those two together until it's all nice and smooth. It should look like a light, fluffy cloud. Next, add in the egg yolk and the vanilla extract. Mix it all again until everything is well combined and the mixture looks a bit glossy.

Now, in a separate bowl, whisk together the dry ingredients: the white whole wheat flour, baking powder, and salt. Once that’s done, gradually add the dry ingredients to the wet ingredients. Do it in parts, mixing it on low speed (or with your spoon) until it's just combined. You don't want to overmix, that’ll make your cookies tough. Once a dough ball forms, cover the bowl with plastic wrap and put it in the fridge to chill for at least an hour. This chilling time is super important! It helps the dough firm up, making it easier to roll out and prevents the cookies from spreading too much in the oven. Trust me, you don’t want flat cookies!

Baking Steps

• Cream together softened butter and maple syrup/honey.
• Add egg yolk and vanilla extract. Mix well.
• Whisk dry ingredients in a separate bowl.
• Gradually add dry to wet ingredients, mix until just combined.
• Chill dough in the fridge for at least 1 hour.

Once the dough is chilled, take it out and preheat your oven to 350°F (175°C). Get a baking sheet ready by lining it with parchment paper. Now, roll out your dough on a lightly floured surface to about 1/4 to 1/3 inch thick. If you roll it too thin, the cookies might be too crispy, and if it’s too thick, they might not cook all the way through. Use your favorite cookie cutters to cut out shapes. Carefully place them on the baking sheet, leaving a little space between each one. Bake them for about 8 to 10 minutes, or until the edges are lightly golden brown. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. And there you have it, your homemade low fat sugar cookies!

Tips for Decorating Low Fat Sugar Cookies with Kids

Okay, so you've baked these amazing low fat sugar cookies, and now it's time to make them look as good as they taste, especially if you've got little ones around! Decorating cookies with kids can be a blast, but let's be real, it can also get a bit chaotic. The key here is to embrace the mess and focus on the fun. First things first, set up a decorating station. I like to cover the table with a disposable tablecloth—it makes cleanup a breeze. Then, gather all your decorating supplies: icing, sprinkles, candies, and anything else that sparks joy. A little tip from my experience: limit the number of icing colors you put out at once. Too many options can overwhelm little ones (and even some adults!). I usually stick to two or three colors at most. Also, don't forget to have some damp paper towels on hand for sticky fingers and inevitable spills. It's also helpful to have a few different sized spoons and some small bowls for different colors of sprinkles and decorations.

"The best memories are made when we’re together, especially when there are cookies involved!" - My Grandma

When it comes to icing, I like to make a simple glaze. I combine powdered sugar, a splash of vanilla extract, and a little bit of milk. Mix it until it's smooth and has a good consistency. If you want to add food coloring, do it now. I usually put each color in a separate small bowl, and let the kids go wild. You can use piping bags for more precise designs, but for kids, small spoons or even just dipping the cookies into the icing works best. Then, let the kids sprinkle away! Don’t worry too much about the perfect placement of the sprinkles, it’s all about letting them express their creativity. Remember, the goal is to have fun and make memories, not to create Pinterest-perfect cookies!

Kid-Friendly Decorating Supplies Checklist:

• Disposable tablecloth
• Small bowls for sprinkles and candies
• Small spoons for icing
• Damp paper towels
• 2-3 colors of icing in small bowls
• Sprinkles, candies, and other decorations

Storing Your Low Fat Sugar Cookies

Keeping Them Fresh

Alright, so you've gone through all the effort of baking and decorating these amazing low fat sugar cookies. Now, you want to make sure they stay fresh and delicious, right? The good news is, it's pretty simple. For short-term storage, like if you plan on eating them within a few days, just pop them in an airtight container. Make sure the cookies are completely cooled before you store them, otherwise, they'll get soggy from the condensation. You can stack them, but I like to put a piece of parchment paper between the layers, just to prevent them from sticking together. If you're keeping them out on the counter, they'll be good for about 5 days. But if you want to extend their life a bit, the fridge is your friend.

If you're going for the refrigerator route, the cookies can last for about a week in an airtight container. Again, make sure they're completely cool before putting them away. Sometimes, when they're stored in the fridge, they can get a bit hard. If that happens, don't worry! Just let them sit out at room temperature for a bit before you eat them, they'll soften right up. And if you're planning way ahead, or you just want to keep some cookies on hand for whenever a craving hits, you can freeze them too. Yes, you heard that right, you can freeze your low fat sugar cookies!

Freezing for Later

To freeze them, I recommend placing the cooled cookies on a baking sheet lined with parchment paper and put them in the freezer for about an hour. This way, they’ll be individually frozen and won't stick together. Once they're frozen, you can transfer them to a freezer-safe bag or container. They can stay in the freezer for up to 2 months. When you’re ready to eat them, just take out as many as you want and let them thaw at room temperature. It's like having a stash of homemade cookies ready whenever you need a little sweetness in your life.

And guess what? You can also freeze the dough! If you don't want to bake all the cookies at once, or you want to make a small batch later, just wrap the dough tightly in plastic wrap and put it in a freezer bag. It’ll keep for up to 2 months. When you're ready to bake, let it thaw in the fridge overnight, and then roll it out and bake as usual. So, whether you're storing them for a few days or a few months, these low fat sugar cookies are ready when you are!

Storage Tips at a Glance:

• Countertop: Up to 5 days in an airtight container.
• Refrigerator: Up to 1 week in an airtight container.
• Freezer (Baked Cookies): Up to 2 months in a freezer-safe bag or container.
• Freezer (Dough): Up to 2 months, wrapped tightly in plastic wrap and in a freezer bag.