This year I decided we needed a simple, easy to make cut out cookie recipe for Christmas that was delicious enough to be eaten on its own but also perfect for frosting - so I set to work to create exactly that!
Cut out in Christmas-y snowflake shapes (which kind of look like stars when you don't decorate them.... whooopsss), these cookies sat pretty in a jar on top of my kitchen bench until the cavalry came home and then they vanished in an instant....
But really, I can't blame them - and I contributed to the destruction of these cookies.
They are so so good - with crisp edges and soft middles and a buttery vanilla-ry flavour, you would never guess that they're healthier in the slightest. The recipe makes about 2-3 dozen cookies (depending on how big/small you make them) so there are lots to share and the recipe is perfect for cookie parties or gifting.
I didn't know what exactly to call these cookies as they're not like any other cookies I've had before - they're kind of like sugar cookies, but they're softer and they're kind of like shortbread cookies in flavour but not in texture - so we went with cut out cookies ;)
What I do know for sure, however, is that they're delicious - and we'll be making batch after batch this Christmas. I definitely need to try and perfect my icing skills so I can decorate these babies for Christmas day!
But let me give you the recipe so you can try them for yourself! >>
Secretly Skinny Cut Out Cookies makes ~24 cookies
lower fat, lower sugar, gluten free, freezer friendly
5 tbsp (70g) butter
1/2 cup (100g) sugar
3 1/2 tbsp (70g) reduced fat/fat free greek yogurt
2 tsp vanilla extract
2 egg whites (1/4 cup/60g)
1 1/2 cups (180g) gluten free plain flour (or reg flour if you don't require GF)
1 tsp baking powder
Pinch of salt
- Preheat your oven to 190C/375F
- In a mixer, beat your butter and sugar until light and fluffy, scraping the sides down in-between to incorporate everything.
- Add in your vanilla, yogurt and egg whites and beat until combined.
- Add your flours and baking powder to your wet ingredients, mixing until a soft dough forms and everything is incorporated.
- Cover your mixing bowl with plastic wrap and chill your dough for 1-2 hours or until firm.
- Line 2-3 baking sheets with baking paper and set aside for later.
- Roll your dough out between two sheets of baking paper until it's about 1/4 inch in thickness.
- Cut out your cookies with the cookie cutters of your choice and place onto your baking sheets about 1 inch apart.
- Bake your cookies for 7-10 minutes or until lightly browned.
- Leave to cool before icing or storing in an airtight container.
- The cookies will keep at room temperature in an airtight container for 2-3 days or alternatively, you can freeze the cut cookies prior to baking on sheets of baking paper and then defrost and bake as desired.
*Find out more about oats on a gluten free diet. If you can't have oat flour, feel free to substitute 1 cup of brown rice flour or plain gluten free flour (or whole wheat flour if you don't require a GF version!)
But tell me, what food can't you get enough of right now?
For some reason, Katrina and I have a marshmallow obsession at the moment - and about 2 seconds ago we hated marshmallows so I don't know what's up with that :P I'm also obsessed with eggplant and zucchini anything and I can't stop won't stop eating either.