I made these for Halloween, but you could decorate them for any holiday.

Lower-Fat Chocolate Sugar Cookies for Halloween

Lower-Fat Chocolate Sugar Cookies for Halloween

If you want to give the lower-fat version a try, it’s below. If you want to make a sure crowd-pleaser, you might want to make my mom’s almond sugar cookies (a full-fat version her mom got from a Swedish friend (these cookies are probably my favorite ever – I LOVE almond)).

Lower-Fat/Lower-Calorie Chocolate Sugar Cookies

makes 30-40 cookies

5 T butter, softened
3/4 cups erythritol
3 T applesauce
2 T cocoa powder
1/4 tsp espresso powder
1 egg
1+2/3 c flour (I used white whole wheat)
3/4 tsp baking powder (1 tsp at sea-level)
1/4 tsp salt

Cream butter and sugar together. Add applesauce, cocoa powder and espresso powder, and mix well. Taste and adjust as desired, then add egg and mix well. In a separate bowl, mix flour, baking powder and salt, and then gradually add flour to the first bowl, mixing well. You should have a firm dough. Cover with plastic wrap and refrigerate for 1-2 hours.

Preheat oven to  375  degrees (350 at sea-level). Roll dough to 1/4 inch to 1/8 inch thickness, and cut with cookie cutters dipped in flour.

Bake for 8-12 minutes. Transfer to a cooling rack after one minute, and allow to cool completely before decorating.

Swedish Almond Sugar Cookies (Full-Fat)

makes 30-40 cookies

10 Tbsp butter
1/2 cup sugar
1 egg
1+2/3 cups flour
3/4 tsp baking powder (1 tsp at sea-level)
3/4 tsp almond extract

Instructions: Cream butter and sugar together. Add eggs and almond extract, beating well. In a separate bowl, mix together flour and baking powder, and then gradually add to butter and sugar, mixing well. You should have a firm dough.  Cover with plastic wrap and refrigerate for 1-2 hours.

Preheat oven to 400 degrees (375 at sea level). Roll dough to 1/4 inch to 1/8 inch thickness, and cut with cookie cutters dipped in flour.

Bake for 8-12 minutes. Transfer to a cooling rack after one minute, and allow to cool completely before decorating.

Icing

1+1/2 c powdered sugar
5 T milk
1/4-1/2 tsp vanilla or almond extract (optional)
food coloring

Gradually add milk to the powdered sugar until you have a consistency that’s easy to spread, but that’s thick enough that it won’t just run off the cookies. Add flavoring of your choice. Gradually add food coloring until you get the color you would like. I used professional grade icing color for the orange, and 3 drops of blue and 2 drops of red for the gray-purple. Frost and add additional decorations as desired, then let sit until the icing has hardened.

A Colony of Bat Cookies

A Colony of Bat Cookies

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