I love these cookies! As another reviewer suggested, I used parchment paper and didn't have much trouble working with the dough. (Freezing it really helped.) Instead of drizzling the icing, I just dipped the top of the cookies in the icing and they came out great. I left some plain, and I absolutely love the not-too-sweet taste.
Christmas Sugar Wafers with Vanilla Icing
Try a variety of cookie cutters for a beautifully festive presentation.
Yield: 24 servings (serving size: 1 cookie)
More From Cooking Light
Amount per serving
- Calories: 94
- Calories from fat: 22%
- Fat: 2.3g
- Saturated fat: 1.4g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.3g
- Protein: 0.1g
- Carbohydrate: 17.9g
- Fiber: 0.3g
- Cholesterol: 5.2mg
- Iron: 0.4mg
- Sodium: 75mg
- Calcium: 5mg
- 6 tablespoons sugar
- 1/4 cup butter
- 2 tablespoons dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 large egg whites
- 1 1/2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Cooking spray
- Vanilla icing:
- 1 cup powdered sugar
- 2 1/2 teaspoons warm water
- 1 teaspoon light-colored corn syrup
- 1/4 teaspoon vanilla extract
- Dash of salt
- Preheat oven to 375°.
- To prepare cookies, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 1/2 teaspoons vanilla. Add egg whites, 1 at a time, beating well after each addition.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through 1/4 teaspoon salt), stirring well with a whisk. Add to butter mixture; beat well. Turn dough out onto a lightly floured surface (dough will be soft). Divide dough into 4 equal portions. Roll each portion to an 8-inch circle between 2 sheets of plastic wrap. Freeze dough 20 minutes or until plastic wrap can be easily removed.
- Working with 1 portion of dough at a time (keep remaining dough in freezer), remove top sheet of plastic wrap. Cut dough with a 3-inch cookie cutter, dipping cutter in flour between each use; place cookies on baking sheets coated with cooking spray. Discard bottom sheet of plastic wrap; reserve remaining dough scraps. Repeat procedure with remaining frozen dough.
- Gently gather reserved dough into a ball; repeat rolling, freezing, and cutting procedure.
- Bake at 375° for 8 minutes or until cookies are lightly browned. Remove from baking sheet; cool on a wire rack.
- To prepare vanilla icing, combine 1 cup powdered sugar and remaining ingredients in a small bowl; stir with a fork until combined. Drizzle icing over the cookies, or spoon into a small zip-top plastic bag; cut a tiny hole in 1 corner of bag, and pipe designs onto cookies.
Freezing the dough before cutting makes these low-fat cookies crunchy.
Only you will be able to view, print, and edit this note.Add Note