Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
Wet Ingredients
- 4 tablespoons light butter (softened)
- 1/3 cup zero-calorie granulated sweetener
- 1 teaspoon vanilla extract
- 1 egg white (or whole egg for richer texture)
Optional Enhancements (still low-point)
- 1/2 teaspoon almond extract
- A sprinkle of sugar-free powdered sweetener
- A light brush of melted light butter after baking for richness
Instructions
Step 1 — Preheat the Oven
Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure even baking and effortless cleanup.
Step 2 — Cream the Butter and Sweetener
In a mixing bowl, cream together the light butter and sweetener until the mixture becomes pale and fluffy. This step incorporates air into the dough and gives the cookies their signature soft, delicate texture.
Step 3 — Add the Liquid Ingredients
Mix in the vanilla extract and egg white. The egg white adds structure without excess calories and keeps the cookies light. Stir until fully incorporated.
Step 4 — Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution and prevents clumping.
Step 5 — Bring the Dough Together
Gradually add the dry mixture into the wet mixture. Stir gently until a smooth dough forms. Avoid over-mixing to keep the cookies tender.
Step 6 — Shape the Cookies
Scoop small portions of dough (about 1 tablespoon each), roll gently into balls, and place them on the prepared baking sheet. Leave space between each cookie to allow for slight spreading.
Step 7 — Create the Classic Pattern
Using a fork dipped lightly in flour, press gently onto each dough ball to form the familiar crisscross pattern. This also helps the cookies bake evenly.
Step 8 — Bake to Perfection
Bake for 10–12 minutes, or until the bottoms are lightly golden. The tops will remain pale and soft — this is key for a melt-in-your-mouth texture.
Step 9 — Cool Completely
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Cooling helps them firm up while staying tender.
Helpful Tips for Success
To achieve the best texture, make sure your light butter is softened, not melted. Melted butter can cause the dough to spread too much in the oven. Creaming properly is another vital step — mixing long enough to incorporate air gives the cookies their delicate crumb.
Using a fork dipped in flour helps prevent sticking while giving each cookie a clean, defined pattern. Don’t press too hard; a gentle imprint is enough. Over-flattening can lead to dry or crumbly cookies.
If you prefer a slightly richer cookie, substitute the egg white with a whole egg. This will increase moisture and improve browning without significantly altering the point value.
Storage Instructions
Store your cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them to maintain maximum freshness and softness for up to 7 days.
To freeze, arrange the baked cookies in a single layer and freeze until firm. Then transfer to a freezer-safe bag. They’ll keep well for up to 2 months and can be thawed directly at room temperature.
Serving Suggestions
These cookies are delicious on their own, but you can elevate them further. Serve with tea, coffee, or a glass of almond milk for a classic pairing. For a fancier presentation, dust lightly with sugar-free powdered sweetener or dip half of each cookie in melted sugar-free chocolate.
If you enjoy fruit flavors, serve with fresh berries to balance the buttery richness with natural sweetness.