Weight Watchers Sour Cream Sugar Cookies
- Ready In:
- 27mins
- Ingredients:
- 14
- Yields:
-
28 cookies
- Serves:
- 14
ingredients
- 1 1⁄2 cups flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 2⁄3 cup sugar
- 1⁄4 cup light butter, stick butter, softened
- 1 egg white
- 3⁄4 teaspoon vanilla extract
- 1⁄4 cup reduced-fat sour cream
-
FROSTING
- 1 cup confectioners' sugar
- 2 tablespoons water
- 1 teaspoon lemon extract
- 1 teaspoon grated lemon zest
- colored crystal sugar (optional)
directions
- Combine the flour, baking powder, salt and nutmeg in a medium bowl and set aside.
- Beat the sugar and butter until light and fluffy using an electric mixer on high speed.
- Beat in the egg white and the vanilla.
- Slowly add the flour mixture and the sour cream alternately and beat until just blended.
- Shape into a disk, wrap and refrigerate until firm, at least 1 hour.
- Preheat oven to 350 degrees.
- Spray 2 large baking sheets with nonstick spray.
- Set a large rack over a sheet of wax paper.
- On a lightly floured surface, roll the dough to a thickness of 1/4 inch.
- Using a 2 1/2 inch leaf-shaped cookie cutter, cut out the cookies rerolling the scraps to make a total of 28 cookies.
- With a spatula, place the cookies 1/2 inch apart on the baking sheets.
- Bake until the cookies are lightly browned at the edges, 12-15 minutes.
- Transfer the cookies to the rack and cool completely.
- To make the frosting, combine all the ingredients except the colored sugar (if using) in a bowl.
- Use a spoon to drizzle the frosting over the cookies and sprinkle with colored sugar.
- Let stand until the frosting is set, about 20 minutes.
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Reviews
RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey