• Skinny Springtime Sugar Cookies, Terrific for Easter

    1 vote
    Skinny Springtime Sugar Cookies, Terrific for Easter
    Prep: 15 min Cook: 20 min Servings: 105
    by Skinny Kitchen with Nancy Fox
    299 recipes
    These colorful old-fashioned sugar cookies are crispy, delicate and buttery tasting. And, I’m using just a small amount of reduced-fat butter combined with canola oil. What a yummy, low calorie treat to make for Easter. Each skinny, mini cookie has 37 calories, less than 1 gram of fat and 1 Weight Watchers POINTS. Although I like sugar cookies crispy, if you like them soft, bake for a shorter time. Have fun rolling in several colors of sugar. These can be made way in advance since they’ll last several weeks in an airtight container. If, they actually last that long!


    • ¼ cup canola oil
    • ¼ cup reduced-fat butter
    • 1 cup extra fine sugar, such as C&H Bakers Sugar or regular sugar
    • 1 cup sugar
    • 2 egg whites
    • 1 egg, I like Eggland’s Best eggs
    • 2 teaspoons vanilla
    • 2¾ cups all-purpose flour
    • 2 teaspoons cream of tarter
    • 1¾ teaspoons baking soda
    • ¼ teaspoon salt
    • Ingredients for rolling
    • ½ to ¾ cup assorted colored sugar


    1. In an electric mixer or large bowl using a hand mixer, mix together the oil, butter and sugar. Beat on high until smooth, about 1 minute.
    2. Mix in eggs and vanilla. Add flour, cream of tarter, baking soda, vanilla and salt. Mix until smooth.
    3. Place the batter in the refrigerator for at least 1 hour to firm up. It’s easier to roll after refrigerated.
    4. Preheat oven to 350 degrees. Line 2 baking pans, (cooking sheets) with parchment paper
    5. In a small bowl, add the ½ cup or more sugar for rolling. If using several colors, place each color in a separate small bowl.
    6. Scoop the batter into rounded 1-inch pieces and roll in sugar. Place each on lined baking pans.
    7. Bake cookies for 11 minutes, then rotate pans and bake for about 12 more minutes. This will create a crispy cookie when cooled. If you desire softer cookies, bake for the 8 minutes, rotate pans and bake for another 8 minutes. Repeat with remaining batter.
    8. Store cooled cookies in an airtight container. They will last for several weeks. if baked crispy.
    9. Shopping Tip-It’s important that the cream of tater is fresh. If it’s been in your cupboard for awhile, toss it, and buy a new one.
    10. For more skinny recipes, please join me at

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    • Skinny Kitchen with Nancy Fox
      Skinny Kitchen with Nancy Fox
      Weight Watchers (old points) 1

      Weight Watchers POINTS PLUS 1

      SKINNY FACTS: for 1 mini cookie
      37 calories, .8g fat, 1g protein, 7g carbs, 0g fiber, 32mg sodium, 5g sugar

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