Weight Watchers Sour Cream Sugar Cookies

“I found this recipe in the September/October 2007 issue of Weight Watchers magazine. 2 cookies = 3 points (without the colored sugar)”
28 cookies

Ingredients Nutrition


  1. Combine the flour, baking powder, salt and nutmeg in a medium bowl and set aside.
  2. Beat the sugar and butter until light and fluffy using an electric mixer on high speed.
  3. Beat in the egg white and the vanilla.
  4. Slowly add the flour mixture and the sour cream alternately and beat until just blended.
  5. Shape into a disk, wrap and refrigerate until firm, at least 1 hour.
  6. Preheat oven to 350 degrees.
  7. Spray 2 large baking sheets with nonstick spray.
  8. Set a large rack over a sheet of wax paper.
  9. On a lightly floured surface, roll the dough to a thickness of 1/4 inch.
  10. Using a 2 1/2 inch leaf-shaped cookie cutter, cut out the cookies rerolling the scraps to make a total of 28 cookies.
  11. With a spatula, place the cookies 1/2 inch apart on the baking sheets.
  12. Bake until the cookies are lightly browned at the edges, 12-15 minutes.
  13. Transfer the cookies to the rack and cool completely.
  14. To make the frosting, combine all the ingredients except the colored sugar (if using) in a bowl.
  15. Use a spoon to drizzle the frosting over the cookies and sprinkle with colored sugar.
  16. Let stand until the frosting is set, about 20 minutes.

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