Skinny Springtime Sugar Cookies, Terrific for Easter Recipe

click to rate
1 vote | 4385 views

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!

Prep time:
Cook time:
Servings: 105 cookies


Cost per serving $0.03 view details
  • 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


Add the recipe to which day?
« Today - Sep 30 »
Today - Sep 30
October 1 - 7
October 8 - 14
October 15 - 21
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 9g
Recipe makes 105 servings
Calories 41  
Calories from Fat 9 22%
Total Fat 1.03g 1%
Saturated Fat 0.33g 1%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 30mg 1%
Potassium 4mg 0%
Total Carbs 7.51g 2%
Dietary Fiber 0.1g 0%
Sugars 5.02g 3%
Protein 0.4g 1%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)



  • Skinny Kitchen with Nancy Fox
    April 1, 2012
    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

    Leave a review or comment