These Low Calorie Frosted Sugar Cookies are just 48 calories, low sugar and low carb too all thanks to my all-natural ingredient swaps.Make sure to chill the icing for at least 30 minutes (longer is better- I do it the day before) as this helps the cookies keep the shape you want when baking. Special Tip: My ZERO CALORIE Royal Icing recipe is below to make this recipe easy for you. But in the original recipe for it I included several flavors like Strawberry, Lemon, and Peppermint Icing. CLICK HERE TO SEE MORE ICING FLAVORS!
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a medium bowl or countertop mixer with the paddle attachment, combine the butter, sugar, and vanilla extract. Stir until combined.
Add in the flour and baking powder, and mix until the ingredients come together in a dough. Divide the dough into 2 balls.
Add each ball to a large piece of plastic wrap, and squish down into a disk. Cover each with the plastic wrap and place in the fridge for 30-60 minutes.
Place a piece of parchment paper on the countertop and add one ball of dough to the center. Add an additional piece of parchment paper to the top and roll out the dough in-between the parchment paper sheets until it's 1/4 inch thick.
Use cookie cutters to cut out 2-3 inch cookies, placing them on the prepared backing sheet as you work.
Roll out the second ball of dough and proceed cutting out cookies and moving to the baking sheet.
Bake the cookies for 7-9 minutes, until golden brown on the bottoms.
Remove the cookies from the oven and cool completely before adding frosting and decorating.
Zero Calorie Icing:
To a medium bowl combine the powdered sugar, vanilla, and water.
Mix well until smooth and no lumps.
If using, add in the food coloring (you can also scoop 1/4 of the icing into 4 separate bowls and add different colors to each).
Mix well, and add more water 1/4 teaspoon at a time to thin as needed.
Frost the cookies and let set for 10 minutes until the frosting is hardened.