Light Sugar Cookie Mittens

Light Sugar Cookie Mittens

  • Servings: 24 4-inch cookies
  • Difficulty: Easy
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These light sugar cookies are every bit as good as the traditional sugar cooking only with less fat, sugar, cholesterol and calories. Make up a batch of sugar Christmas cookies that won't leave you feeling guilty.

Rating: 5 out of 5.


1¾ cups unbleached flour
2 tsp. baking powder
1 tbsp. malted milk powder
¼ tsp. fresh grated nutmeg
¼ cup butter, softened
¼ cup lite sour cream 
1 cup sugar
1 tsp. vanilla 
1 egg
non-aerosol cooking spray or parchment for baking sheets
White Icing
1 16-ounce package confectioner’s sugar
3 tbsp. meringue powder*
1/3 cup warm water
food coloring, liquid, pastes or sprays, seasonal decorating candies or sugars
4-inch mitten shaped cookie cutters or cutter shapes of choice


I. Stir flour, baking powder, malted milk powder, and nutmeg together in a bowl until combined.

2.In a mixing bowl, cream butter and sour cream together with sugar until smooth. Blend in vanilla and egg whites, beating again until smooth. Gradually add flour mixture, mixing until combined.

3. Wrap dough in plastic wrap and refrigerate at least 8 hours or over night. The longer the dough is refrigerated the easier it is to handle.

4. Preheat oven to 325 F. Working with a third of the dough, roll it out to ¼-inch thickness on a lightly floured board or pastry cloth. (Keep remainder of dough refrigerated until ready use.) Cut cookies in to shapes using 2- to 3-inch floured cookie cutters. Carefully transfer cookies to prepared baking sheets.

5. Bake cookies until set and lightly browned on the bottom, about 8 minutes or until cookies has risen and looks set around the edges. Don’t let the edges of the cookies brown or they will turn from soft and chewy to hard and crunchy. After removing from oven, let cookies stand about 1 minute, then transfer to wire racks to cool.

6. After cookies have cooled completely, use a pastry knife spread icing or pipe it onto cookies using a pastry bag. While icing is still wet, sprinkle with decorating sugar or decorate with dots or swirls of colored icing or candies.

White Icing: Beat sugar with meringue powder and water until thick and white, about 7 minutes. Icing may be tinted with food coloring at this point. Keep icing covered with plastic wrap to prevent drying out. If necessary, use a little warm water to thin frosting to the right spreading or piping consistency. 


Nutrition Information: 1 cookie with 2 tbsp. White Icing 155 calories; 2.2g fat; 52g carbohydrate; 0.5g fiber; 3.7g protein; 7 mg cholesterol; 145mg sodium

Original Nutrition Information: 1 cookie with 2 tbsp. White Icing 200 Calories; 6g fat; 50g carbohydrate; trace fiber; 2g protein; 38mg cholesterol; 225mg sodium 

Nutrition Information White Icing: Yield 3 cups or 48 1 tbsp. servings at 40 calories; 0g protein; 10g carbohydrate; 0g fiber; 0mg cholesterol; 4mg sodium
Cook’s Notes: Icing can be stored for up to 1 week in the refrigerator. Lay a piece of plastic wrap directly on surface of icing and refrigerate.

*Paste, gel, or spray food coloring, decorating sugars, candy, decorating frosting tubes are available at grocery and specialty stores wherever baking and cake decorating supplies are sold.

*Meringue powder is available at specialty stores wherever baking and cake decorating supplies are sold. Meringue powder is a fancy name for powdered egg whites.

*Malted milk powder can be found with the dry coco and chocolate milk mixes in your supermarket or grocery store.

Malted milk powder is made from the grain malt. I use it in baked goods to help them retain moisture, especially when I’ve cut out more than half of the fat called for in a recipe. Malt and as a result, malted milk powder help baked goods retain moisture. It help cookies stay soft and chewy and gives a more delicate crumb to breads and other baked goods.



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