Skinny Sprinkled Sugar Cookies

What’s better than a sugar cookie turned skinny? Adding sprinkles to it, of course! And, we definitely didn’t forget about showing our support for Pride this month! ❤

So…behold….our way of celebrating…with the all new Skinny Sprinkled Sugar Cookie! Add some HaloTop or Englightened Ice Cream between two of these babies and you have yourself the ultimate skinny ice cream cookie sandwich! We did, and it was magical! 

So, grab your sprinkles (or don’t…they are delicious without sprinkles as well) and bake yourself some of these guilt-free bakery-style skinny sugar cookies! They are so simple and quick to pull together. You will be dreaming of rainbows and all things sweet after tasting one of these! Trust us!

What You Need

1 cup + 6 Tbsp (165g) all-purpose flour (or white whole wheat flour)

1/4 tsp (1.5g) salt

1/4 tsp (1g) baking powder

3/4 tsp (2g) cornstarch

2 Tbsp (27g) coconut oil (liquid or melted)

1 egg

1 tsp (4g) vanilla extract

1/2 tsp (2g) butter extract

1/4 cup (83g) agave syrup

3/4 tsp vanilla stevia

1/3 cup (60g) rainbow sprinkles (optional)

Step by Step

1. Grab two bowls. In one, combine your dry ingredients – flour, salt, baking powder, and cornstarch. Whisk together.

2. In your second bowl, combine your egg, coconut oil, vanilla and butter extracts, agave, and vanilla stevia. Whisk until smooth and combined.

3. Add your dry ingredients to your wet ingredients and mix together until incorporated and a dough forms.

4. Fold in your sprinkles (optional).

5. Roll out a large piece of saran wrap. Place your dough in the center and and push down to form a rectangle shape around 1 inch thick. Add another large piece of saran wrap on top and fold over the edges to cover dough.

6. Place your dough in the fridge to chill for 1 hour or more.

7. Preheat your oven to 350 degrees. Line your baking sheet(s) with parchment paper or silicon mats.

8. Unfold the corners of your saran wrap, keeping both sides of dough covered. Grab a rolling pin and push down the dough to about 1/8 inch thick.

9. Grab your choice of cookie cutter (I couldn’t find a circle so used the mouth of a drinking cup/glass), coat it with some flour so it doesn’t stick to dough and start cutting your shapes out. Peel them back from the saran wrap and then place on your lined baking sheet. These don’t need to be spread out too far from each other. They will not spread much at all.

10. Bake for 8-10 minutes. 8 = softer cookies. 10 = crispier cookies. Remove and let cool on the counter or wire rack for 5-10 minutes.

Enjoy the cookies as is or add ice cream to create an amazing ice cream cookie sandwich!

Skinny Sprinkled Sugar Cookies

Print Recipe Pin Recipe

Cook Time 10 minutes mins

Chill Time 1 hour hr

Ingredients

  

• 1 cup + 6 Tbsp (165g) all-purpose flour (or white whole wheat flour)
• 1/4 tsp (1.5g) salt
• 1/4 tsp (1g) baking powder
• 3/4 tsp (2g) cornstarch
• 2 Tbsp (27g) coconut oil (liquid or melted)
• 1 egg
• 1 tsp (4g) vanilla extract
• 1/2 tsp (2g) butter extract
• 1/4 cup (83g) agave syrup
• 3/4 tsp vanilla stevia
• 1/3 cup (60g) rainbow sprinkles (optional)

Instructions

 

• Grab two bowls. In one, combine your dry ingredients – flour, salt, baking powder, and cornstarch. Whisk together.
• In your second bowl, combine your egg, coconut oil, vanilla and butter extracts, agave, and vanilla stevia. Whisk until smooth and combined.
• Add your dry ingredients to your wet ingredients and mix together until incorporated and a dough forms.
• Fold in your sprinkles (optional).
• Roll out a large piece of saran wrap. Place your dough in the center and and push down to form a rectangle shape around 1 inch thick. Add another large piece of saran wrap on top and fold over the edges to cover dough.
• Place your dough in the fridge to chill for 1 hour or more.
• Preheat your oven to 350 degrees. Line your baking sheet(s) with parchment paper or silicon mats.
• Unfold the corners of your saran wrap, keeping both sides of dough covered. Grab a rolling pin and push down the dough to about 1/8 inch thick.
• Grab your choice of cookie cutter (I couldn’t find a circle so used the mouth of a drinking cup/glass), coat it with some flour so it doesn’t stick to dough and start cutting your shapes out. Peel them back from the saran wrap and then place on your lined baking sheet. These don’t need to be spread out too far from each other. They will not spread much at all.
• Bake for 8-10 minutes. 8 = softer cookies. 10 = crispier cookies. Remove and let cool on the counter or wire rack for 5-10 minutes.