Skinny Easter Sugar Cookies

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. Each skinny, mini cookie has 37 calories and less than 1 gram of fat. 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!
Skinny Easter Sugar Cookies

Helpful Tips About this Recipe

Makes about 105 cookies (skinny facts are for 1 mini cookie)

Shopping Tips

C&H Bakers Sugar is a much finer grain of sugar.  Using it in cookies creates a much crispier, lighter dough.  Most supermarkets carry it in the baking section where all the sugars are sold.  It comes in a carton.  If you don’t want to buy it, just use 2 cups total of regular sugar for this recipe.
You’ll find assorted colored sugar in the baking aisle of the supermarket.
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.
Parchment paper can be found in the foil/ plastic wrap section of most supermarkets.  It comes on a roll like foil.

Prep Tips

Lining cookie sheets with parchment paper is fabulous way to create perfectly baked cookies.  It insures that the cookies don’t burn on the bottom before they’re baked through.
WW Freestyle SmartPoints-2 Blue
WW SmartPoints 2-Green
SKINNY FACTS: for 1 mini cookie
37 calories, 0.8g fat, 0g sat. fat, 0.4g protein, 7g carbs, 0g fiber, 32mg sodium, 5g sugar


Skinny Easter Sugar Cookies

Skinny Easter Sugar Cookies

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Prep Time 15 minutes
Cook Time 20 minutes
Refrigerator Time: 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 105
Calories 37 kcal


Ingredients for Cookies:

  • 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 tips
  • 1 cup sugar
  • 2 egg whites
  • 1 egg, I like Eggland’s Best eggs
  • 2 teaspoons vanilla
  • cups all-purpose flour
  • 2 teaspoons cream of tarter, see shopping tips
  • teaspoons baking soda
  • ¼ teaspoon salt

Ingredients for Rolling:

  • ½ to ¾ cup assorted colored sugar, see shopping tips


  • 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.
  • Mix in eggs and vanilla.  Add flour, cream of tarter, baking soda, vanilla and salt.  Mix until smooth.
  • Place the batter in the refrigerator for at least 1 hour to firm up.  It’s easier to roll after refrigerated.
  • Preheat oven to 350 degrees. Line 2 baking pans, (cooking sheets) with parchment paper, see shopping tip.
  • 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.
  • Scoop the batter into rounded 1-inch pieces and roll in sugar.  Place each on lined baking pans.
  • 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.
  • Store cooled cookies in an airtight container.  They will last for several weeks. if baked crispy.


Serving: 1cookieCalories: 37kcalCarbohydrates: 7gProtein: 0.4gFat: 0.8gSodium: 32mgSugar: 5gBlue Smart Points: 2Green Smart Points: 2Plus Points: 1
Tried this recipe?Let me know how it was!

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