Yield
24 servings (serving size: 1 cookie)

Try a variety of cookie cutters for a beautifully festive presentation.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Gently gather reserved dough into a ball; repeat rolling, freezing, and cutting procedure.

Step 6

Bake at 375° for 8 minutes or until cookies are lightly browned. Remove from baking sheet; cool on a wire rack.

Step 7

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.

Chef's Notes

Freezing the dough before cutting makes these low-fat cookies crunchy.

Ratings & Reviews

CarolSue63's Review

CookingCrazy
December 19, 2011
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.

CookingCrazy's Review

CarolSue63
December 15, 2010
@L. If you want to make THAT many changes to the recipe, I suggest you look for another recipe to try. These cookies were very good and low fat. All cut out cookies are time consuming and I found these no different. Bake a drop sugar cookie if you don't want to take the time to do this type.

zardja's Review

zardja
December 14, 2010
If you roll between two pieces of parchment paper, the paper is easy to peel off. We loved these cookies.

MustangJamie's Review

MustangJamie
December 12, 2008
I agree with a previous reviewer. Way too much work. The dough sticks to the plastic wrap making it impossible to actually pull a cut out off without ruining it. 2 dough portions in I gave up and threw it all away!!!