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Fat-free Vanilla Sugar Cookies

Fat-free Vanilla Sugar Cookies prepared dish

These tender vanilla sugar cookies use applesauce and egg whites for structure and moisture without added fat. The dough bakes into lightly crisp-edged cookies with soft centers, ideal for simple decorating or serving plain with tea.

This recipe is american style, dessert, scaled for 6 servings, with 20 min prep and 10 min cook.

Prep: 20 min · Cook: 10 min · Total: 30 min · Serves: 6

Quick cooking notes

  • Core ingredients include cornstarch, granulated sugar, fine salt, vanilla extract.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 2 tbsp cornstarch
  • 1 cup granulated sugar
  • 0.25 tsp fine salt
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 2 cups all-purpose flour (spooned and leveled)
  • 2 count large egg whites (at room temperature)
  • 0.333 cup unsweetened applesauce

Instructions

  1. Arrange a rack in the center of the oven and heat the oven to 350°F (175°C) for at least 10 minutes so the temperature is fully stabilized.
  2. Line two 13-by-18-inch rimmed baking sheets with parchment paper and set them on a cool work surface so the cookies will release cleanly after baking.
  3. Whisk 2 cups all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, and 0.25 tsp fine salt in a medium mixing bowl for about 30 seconds, until the leavening is evenly distributed and no lumps of cornstarch remain.
  4. Combine 1 cup granulated sugar, 2 large egg whites, 0.333 cup unsweetened applesauce, and 2 tsp vanilla extract in a large mixing bowl, then whisk vigorously for 1 minute until the mixture looks glossy and slightly foamy.
  5. Add the flour mixture to the wet mixture and stir with a sturdy silicone spatula for 1 to 2 minutes, just until a soft, slightly sticky dough forms and no dry flour remains at the bottom of the bowl.
  6. Let the dough rest at room temperature for 5 minutes so the flour hydrates and the dough becomes easier to scoop; it should look thick and hold soft mounds on a spoon.
  7. Scoop the dough into 18 portions of about 1 rounded tablespoon each and place them 2 inches apart on the prepared baking sheets, using the back of a lightly damp spoon to flatten each mound into a 2-inch round.
  8. Bake one baking sheet at a time on the center rack at 350°F (175°C) for 9 to 10 minutes, until the edges look set, the tops are matte, and the centers register at least 160°F (71°C) on an instant-read thermometer because the dough contains egg whites.
  9. Remove the baking sheet from the oven and let the cookies cool on the hot pan for 5 minutes, until they firm enough to lift without bending.
  10. Transfer the cookies with a thin spatula to a wire rack and cool for at least 10 minutes before serving, until the edges are lightly crisp and the centers are tender.

Nutrition (per serving)

  • Calories: 300
  • Protein: 5 g
  • Fat: 0 g
  • Carbohydrates: 68 g
  • Fiber: 1 g
  • Sugar: 35 g
  • Sodium: 199 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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