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Easter Sugar Cookies


Easter Cookies

Easter Cookies

Fiona Haynes
Make these delightful spring and Easter treats using a fraction of the fat of regular sugar cookies. I admit, I do use butter, since it really does add flavor and texture, only I less of it. Limit it yourself to just one of these delightful Easter treats, then you won't feel too guilty.

Cook Time: 10 minutes

Total Time: 10 minutes


  • 5 tbsp butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt


Using a mixer, beat butter and sugar until creamy. Add egg and vanilla, mixing well. In another bowl, whisk together flour, baking powder and salt. Gradually stir flour mixture into butter and sugar until dough forms.

Don't worry if the dough seems a little crumbly at first; it will come together.

Wrap dough in plastic and chill for two hours in the refrigerator.

Preheat oven to 350 degrees.

On a lightly floured surface, roll out dough to a 1/4-inch or 1/8-inch thickness. Use Easter-themed cookie cutters dipped in flour to make cutouts. Gather scraps and re-roll until all the dough is used.

Place cookies 1 inch apart on a parchment-lined cookie sheet.

If you're using sugar sprinkles, decorate the cookies before baking.

Bake for 10 minutes or until the edges are lightly browned. Transfer to wire rack after 1 minute to cool.

Makes 30 cookies, depending on size of cookie cutters used.

Per serving: Calories 65, Calories from Fat 20, Total Fat 2.2g (sat 1.3g), Cholesterol 12mg, Sodium 38mg, Carbohydrate 10.3g, Fiber 0.2g, Protein 1g

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  6. Lower-Fat Easter Sugar Cookies - How to Make Lower-Fat Easter Sugar Cookies

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