Low Cholesterol Sugar Cookies(Makes 4 Dozen)
Delicious low cholesterol sugar cookies with a light, sweet flavor, perfect for those seeking a healthier treat. Easy to prepare and ideal for any occasion.
Ingredients
Instructions
- Beat margarine, sugar, egg, milk, and vanilla together until light and fluffy.
- Stir in flour, salt, and baking powder, mixing well.
- Chill dough thoroughly.
- Roll small portions of dough at a time on a lightly floured board.
- Cut out shapes.
- Sprinkle with sugar and place on a lightly greased cookie sheet.
- Bake at 375°F for 8 minutes.
Tips & Substitutions
For a lighter texture, ensure your margarine is truly softened, not melted. You can substitute the egg with a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water) if you need a vegan option. To enhance flavor, consider adding a dash of almond extract or lemon zest. Experiment with different shapes or use cookie cutters for fun designs.
Serving Suggestions
These sugar cookies are perfect for decorating with icing or sprinkles for special occasions. Serve them alongside a glass of cold milk or a warm cup of tea. They also pair beautifully with No-Bake Peanut Butter Treats for a delightful dessert platter. Consider adding a festive touch by shaping them for holidays.
Storage & Reheating
Store the cooled cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, simply warm them in a preheated oven at 350°F for 5-7 minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Low Cholesterol Sugar Cookies(Makes 4 Dozen) contains roughly 181 calories, with 1g protein, 7g carbohydrates, and 17g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may yield a denser cookie. Consider using a blend of both for better texture. Start with half whole wheat and half all-purpose to see how you like the taste and texture.
How can I make these cookies gluten-free?
To make gluten-free sugar cookies, replace the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately to help bind the ingredients. Adjustments might be needed to achieve the desired consistency.
What can I do if the dough is too sticky?
If your dough is too sticky, chill it for a longer period in the refrigerator. Alternatively, you can sprinkle additional flour gradually until the dough reaches a manageable consistency. Be careful not to add too much, as it can alter the cookie's texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).