Fat Free Sugar Cookies

Alex and I have been Christmas cookiein' it up .. gotta get our xmas high ya know =)  I wanted to repost this to let you know these are STILL our best Fat Free Sugar Cookies YET!!

After many many tries at perfecting the fat-free cookie we have finally NAILED IT!  These are so good you'd swear there was a half a cup of butter in them.  Kristin ate the soy yogurt I bought to test as a fat replacement so I scrounged around the kitchen for anything else and found some pumpkin maple butter (just pumpkin puree and sugar) and Ginger Spread.  Best sugar cookies you'll ever have!
 
Here's the ingredient round up.
Pure Pantry Sugar Cookie Mix(Gluten/dairy/soy/nut free)
Stonewall Kitchen Maple Pumpkin Butter
Ginger People Ginger Spread
India Tree Natural Food Coloring
India Tree colored sugar sprinkles
Shadey Farms Maple Butter
Festive Cookie Cutters
Fancy Baking mat

Maple Butter works insanely well for icing.  A few drops of food coloring and you're in business. 

I put the new pistachio KitchenAid Mixer to work. (not supposed to have opened this until Xmas!  Good thing my mom never reads our blog :( 

 Reserve about a 1/2 cup of the mix to flour your rolling surface.
All you need to do is add about half of the pumpkin butter and tablespoon of the ginger jelly (optional) and mix until a dough.  You might need to add a few tablespoons of rice milk or water so the dough picks up all the sugar.  Just eyeball the pumpkin butter, adding more as needed.  The mix calls for 1/2 cup of butter so that amount of pumpkin butter is what we're aiming for.

Roll it out using the 1/2 cup of mix you reserved!  Its STICKY so flour your surface well.

Cut out your shapes and transfer to your parchment paper lined baking tray.

Bake at 350 for 10 to 12 minutes or until they start to brown on top.

Stir up your icing and spread it on and add sprinkles.

Amaze everyone!  They are VEGAN - FAT FREE - SOY FREE - GLUTEN FREE - NUT FREE - and simply the best Xmas cookies I've ever had or made!