Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3

Use any color of sugar sprinkles--or combination of colors--you like. After freezing the dough, let it thaw for a few minutes before rolling in sugar. Then slice and bake as directed.

Julie Grimes Bottcher
Recipe by Cooking Light December 2005

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
64 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk.

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  • Place granulated sugar and butter in a large bowl; beat with a mixer at medium-high speed until light and fluffy (about 1 minute). Add vanilla and egg whites, beating until well blended. Beating at low speed, gradually add flour mixture, beating just until a soft dough forms. Divide dough into 2 equal portions. Place each portion on plastic wrap; shape each portion into an 8-inch log. Wrap logs in plastic wrap; freeze at least 2 hours or until very firm.

  • Preheat oven to 375°.

  • Working with one dough log at a time, lightly coat each log with cooking spray. Roll each dough log in sugar sprinkles, pressing gently to adhere. Cut each dough log into 32 (1/4-inch-thick) slices; place 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until set. Remove from pans; cool completely on wire racks.

Nutrition Facts

53 calories; calories from fat 31%; fat 1.8g; saturated fat 0.9g; mono fat 0.7g; poly fat 0.1g; protein 0.6g; carbohydrates 8.4g; fiber 0.1g; cholesterol 5mg; iron 0.2mg; sodium 33mg; calcium 1mg.
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