Sarah’S Sugar Cookies – a delicious recipe with Flour, Baking Powder, u00bc, Low Fat Vanilla Yogurt, Egg, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Whisk together the white whole-wheat flour, baking powder and salt in a medium bowl and set aside.
2
2. Place yogurt, egg, sugar, oil and butter in a food processor; process until smooth, stopping once or twice to scrape down the sides of the bowl.
3
3. Add the dry ingredients and pulse several times just until dough clumps together.
4
4. Transfer the dough to a lightly floured surface and knead several times. Form into a large ball and wrap in plastic wrap. Refrigerate for about an hour before baking. (Yeah I know this is a drag but it will pay off - I promise!)
5
5. Preheat oven to 350u00b0F. Line several baking sheets with parchment paper or coat with cooking spray.
6
6. Pull the dough out of the fridge and unwrap it on your work surface. Roll or press the dough to a 1/4-inch thickness and flour it when needed. Cut out shapes with a cookie cutters. Place cookies about 1/2-inch apart on the prepared baking sheets.
7
7. Bake cookies until light golden around the edges or 12-16 minutes. (If you bake two sheets at a time, rotate pans onto different racks about 7 minutes through).
786
kcal
Calories
22
g
Fat
125
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2-1/4 cups White Whole Wheat Flour, 1 teaspoon Baking Powder, 1/4 teaspoons Salt, 1/3 cups Low Fat Vanilla Yogurt, and more.
Yes, Sarah’S Sugar Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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