Your kids love cookies but you don’t want to keep bying them stuff from the store everytime you go out? Bake your own homemade cookies! It’s very easy to make, it doesn’t take a lot of time to prepare, and the best part is that you can store them for weeks! Check these holiday sugar cookies and give them a try! They’re definitely a delight.
Holiday Sugar Cookies
You’ll Need
¼ cup canola oil
¼ cup reduced-fat butter
1 cup extra fine sugar, such as C&H Bakers Sugar or regular sugar, see shopping tip
1 cup sugar
2 egg whites
1 egg, I like Egg-Land’s Best eggs, see shopping tip
2 teaspoons vanilla
2¾ cups all-purpose flour
2 teaspoons cream of tarter, make sure it’s fresh
1¾ teaspoons baking soda
¼ teaspoon salt
⅓ cup white sugar or colored sugar of your choice such as blue and white for Hanukkah or red and green for Christmas
How To
In a large bowl, mix together the oil, butter and sugar using a had mixer or in an electric mixer if you have one. Whip until smooth for about 1 minute.
Add in the eggs and vanilla and mix until combined.
Add the flour, cream of tarter, baking soda and salt. Mix until well combined.
Refrigerate the batter for 1 hour.
Heat the oven to 350°F and line 2 baking pans with parchment paper.
Add 1/3 cup of sugar in a small bowl for rolling.
Make rounded 1-inch pieces of the batter and rall in sugar. Place the pieces in the baking pan.
Bake for 11 minutes then rotate pans and bake for an additionnal 12 minutes. If you don’t want your cookies to go crispy bake for 7 to 8 minutes and rotate and bake for 7 to 8 minutes more to have soft cookies.
Once the cookies are cooled, you can store them in an airtight container.
Nutrition Facts
for 1 mini cookie
37 calories
8g fat
1g protein
7g carbs
0g fiber
32mg sodium
5g sugar
Simple, easy and delicious! I personnaly love making cookies, especially when I can store them and eat them whenever I want! The best part about these cookies is that you can store them to several weeks, but only if you make crispy ones, because the soft ones will only last of days. That of course if they last that long without you eating them!
Holiday Sugar Cookies
You’ll Need
¼ cup canola oil
¼ cup reduced-fat butter
1 cup extra fine sugar, such as C&H Bakers Sugar or regular sugar, see shopping tip
1 cup sugar
2 egg whites
1 egg, I like Egg-Land’s Best eggs, see shopping tip
2 teaspoons vanilla
2¾ cups all-purpose flour
2 teaspoons cream of tarter, make sure it’s fresh
1¾ teaspoons baking soda
¼ teaspoon salt
⅓ cup white sugar or colored sugar of your choice such as blue and white for Hanukkah or red and green for Christmas
How To
In a large bowl, mix together the oil, butter and sugar using a had mixer or in an electric mixer if you have one. Whip until smooth for about 1 minute.
Add in the eggs and vanilla and mix until combined.
Add the flour, cream of tarter, baking soda and salt. Mix until well combined.
Refrigerate the batter for 1 hour.
Heat the oven to 350°F and line 2 baking pans with parchment paper.
Add 1/3 cup of sugar in a small bowl for rolling.
Make rounded 1-inch pieces of the batter and rall in sugar. Place the pieces in the baking pan.
Bake for 11 minutes then rotate pans and bake for an additionnal 12 minutes. If you don’t want your cookies to go crispy bake for 7 to 8 minutes and rotate and bake for 7 to 8 minutes more to have soft cookies.
Once the cookies are cooled, you can store them in an airtight container.
Nutrition Facts
for 1 mini cookie
37 calories
8g fat
1g protein
7g carbs
0g fiber
32mg sodium
5g sugar
Simple, easy and delicious! I personnaly love making cookies, especially when I can store them and eat them whenever I want! The best part about these cookies is that you can store them to several weeks, but only if you make crispy ones, because the soft ones will only last of days. That of course if they last that long without you eating them!
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