Sugar Cookies


  • ¼ cup butter, softened
  • ½ cup sugar or sugar substitute-sugar blend equivalent 
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup canola oil
  • ¼ cup refrigerated or frozen egg product, thawed
  • 1 teaspoon vanilla
  • 2½ cups sifted cake flour


  1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
  2. Add sugar, baking powder, and salt; beat until combined, scraping side of bowl occasionally.
  3. Add oil, egg, and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  4. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.
  5. Preheat oven to 375°F.
  6. On a lightly floured surface, roll dough, half at a time, to an ⅛-inch thickness.
  7. Using a 2- ½-inch cookie cutter, cut into desired shapes. Place cutouts 1 inch apart on ungreased cookie sheets. Reroll scraps as necessary.
  8. Bake for 6 to 8 minutes or until edges are firm and just starting to brown.
  9. Transfer to a wire rack; cool. 


Talk about a delicious way to treat yourself this holiday season. These sugar cookies will fuel your competitive spirit all month long.