Best 2 Light Sugar Cookies Recipes

Indulge in a delectable journey of light sugar cookies, where simplicity meets delightful taste. These cookies, crafted with wholesome ingredients, offer a guilt-free treat without compromising on flavor. Embark on a culinary adventure as we present three enticing variations: classic sugar cookies, lemon sugar cookies, and chocolate chip sugar cookies. Each recipe holds its own charm, promising a delightful experience with every bite. Whether you prefer the timeless allure of classic sugar cookies, the refreshing tang of lemon sugar cookies, or the irresistible indulgence of chocolate chip sugar cookies, this collection has something for every palate. Gather your ingredients, preheat your oven, and let's embark on a baking escapade that will leave your taste buds dancing with joy.

Here are our top 2 tried and tested recipes!

LIGHT PUMPKIN COOKIES WITH SPLENDA SUGAR BLEND BY KIM

Light Pumpkin Cookies With Splenda Sugar Blend by Kim image

It time for fall and holiday baking. Nothing makes the house smell better, feel warmer, and seem more inviting. This is a great recipe to use your canned , homegrown, or jack-o-lantern flesh. These turn out soft and delicious. For those of you that enjoy the flavor of nutmeg, you may add 1/8 tsp. to the recipe. This recipe certainly doesn't need it though. In fact, I prefer the cookies without it. Don't be afraid to try the Splenda Sugar Blend. It is significantly cheaper than Splenda alone and you can't even tell that you didn't use all that real sugar. No, seriously. If you don't believe me you can substitute the Splenda Sugar Blend with 1/2 cup of sugar. You're going to love these cookies. If you have kids, or a sweet tooth like myself, you could also toss in some chocolate chips. I haven't tried it yet, but I think it would taste great.

Provided by KRice

Categories Dessert

Time 25m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 11

Ingredients

1 cup applesauce (Two 4-ounce individual applesauce cups work great!)
1/4 cup Splenda Sugar Blend for Baking (this site made me write "for Baking"...I don't think the bag says that???)
1/2 cup brown sugar
1 cup canned pumpkin
2 egg whites
1 teaspoon vanilla extract
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Steps:

Preheat oven to 350 degrees.
In a large bowl, stir applesauce, Splenda Sugar Blend, and brown sugar.
Add in the pumpkin, egg whites, and vanilla.
In another bowl, mix the flour, cinnamon, baking powder, baking soda, and salt.
Stir flour mixture into the sugar mixture and blend well.
Scoop batter onto cooking sheet sprayed with Pam. Space cookies about 3 inches apart using a spoon.
Bake for 10 minutes at 350 degrees.
Cool on a wire rack.
Let the cookies cool and coat with your favorite icing, glaze, confectioners sugar, or leave them plain. They're just as tasty without any icing.
Enjoy!

LIGHT SUGAR COOKIES

Light Sugar Cookies image

Lighter Sugar Cookies from The Best Light Recipe from Cooks Illustrated. I am posting this, so I don't misplace it. This includes optional ingredients for lemon or almond versions.

Provided by LEGG Gustafson

Categories Dessert

Time 42m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup all-purpose flour
1/2 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1 1/3 cups sugar, divided
1 large egg, lightly beaten
1 tablespoon vanilla extract
3 teaspoons lemon zest, divided
1/2 teaspoon almond extract (reduce vanilla extract to 1 tsp.)
1/4 cup sliced almonds, processed until finely ground with 1/3 cup sugar

Steps:

Adjust oven racks to middle postion, preheat oven to 375 degrees. Line two baking sheets with foil or parchment paper.
Whisk the flours, baking powder and salt together in a medium bowl and set aside.
Using an electric mixer, cream the butter and one cup of the sugar together at medium speed until light and fluffy, about 3 to 5 min.,scraping down the sides as needed. Add the egg and vanilla (and 2 tsp.lemon zest or 1/2 tsp.almond extract) and continue to beat at medium speed until combined, about 30 to 60 seconds. Add flour mixture and beat until combined, about 30 to 60 seconds more.
Place remaining 1/3 cup sugar in a shallow bowl, (with optional lemon zest or almonds.) Working with a level tablespoon of dough each time, roll the dough into balls. (If the dough is too soft refrigerate until firm.) Roll the balls in the sugar and place on baking sheet 2 1/2 inches apart. (12 cookies to a sheet).
Bake cookies, one tray at a time until edges are golden and centers are just set. (Don't overbake.).
Cool cookies onthe baking sheets for 5 minutes and serve warm or transfer to wire rack to cool completely.

Tips:

Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Use a cookie scoop to drop the dough onto the baking sheet. This will help ensure that the cookies are all uniform in size and shape.
Bake the cookies until the edges are just starting to brown. Overbaking will make the cookies dry and crumbly.
Let the cookies cool completely before frosting them. This will help the frosting set properly.
Decorate the cookies as desired. You can use sprinkles, colored sugar, or even edible markers to create fun and festive designs.

Conclusion:

These light sugar cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are light and fluffy, with a subtle sweetness that is sure to please everyone. Whether you are baking them for a party, a holiday, or just because, these cookies are sure to be a hit.