169 low chocolate sugar cookies Recipes

butter, softened, splenda sugar substitute, brown sugar substitute (splenda blended brown sugar), egg, vanilla, soy flour, soy flour, baking soda, salt, heavy whipping cream or 3 tbsp vanilla-flavored soymilk, sugar-free chocolate (hershey s sugar free chocolate chunks)

sugar-free chocolate-flavored snack cake mix (such as sweet n low), egg, lightly beaten, water, almond extract, vanilla extract, almond slices, toasted (2 to 3 tbsp)

all-purpose flour, baking soda, salt, reduced fat margarine, white sugar, egg whites, vanilla extract, chocolate flavored cereal puffs

rolled oats, whole wheat flour, all-purpose flour, light brown sugar, wheat germ, baking powder, baking soda, salt, ripe banana, mashed, unsweetened applesauce, egg whites, vanilla extract, chocolate chips, dried cranberries

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

all-purpose flour, baking soda, salt, margarine, sugar (i use 1/2 cup splenda ), light brown sugar, egg, unsweetened applesauce, low-fat milk, vanilla extract, chocolate chips

all-purpose flour (375g), baking soda (7.5g), salt (6g), brown sugar , packed (275g), powdered sugar (60g), butter, soft, room temperature, vanilla extract (4g), egg whites, beaten (66g), low-fat milk (90g), semi-sweet chocolate chips

sugar, cornstarch, unsweetened cocoa powder, salt, egg yolks, low-fat milk (1%), whipping cream, semisweet chocolate, chopped, dark rum, vanilla extract, nonstick vegetable cooking spray, unsalted butter, semisweet chocolate, chocolate wafer cookies, whipping cream, powdered sugar, dark rum, chocolate curls

butter, softened, light butter, softened, splenda brown sugar blend (equal to 1/2 cup brown sugar), egg, vanilla extract, all-purpose flour, cocoa (i like droste), baking soda, salt, skim milk, sugar-free chocolate chips (if yo can tsp find the chips, a bar chopped into bits works too)

low-fat vanilla yogurt, light brown sugar, fat free brownie mix, wheat germ, whole wheat flour, semi-sweet chocolate chips

chocolate wafer cookies (about 2 in. wide; 5 oz. total ), melted butter or margarine, total) neufchatel (light cream) cheese or cream cheese, curd low-fat cottage cheese, egg, sugar, unsweetened cocoa, all-purpose flour, vanilla, salt, almond-flavor liqueur (such as amaretto) or 1/4 tsp almond extract, coarsely chopped regular) semisweet chocolate chips

unsweetened applesauce, brown sugar substitute, sugar substitute, egg, vanilla, canned pumpkin, crushed pineapple (drained ), all-purpose flour, whole wheat flour, quick-cooking oatmeal, baking soda, salt, cinnamon, chocolate chips

low fat oreo cookies, finely crushed, chopped unsalted peanuts, butter, melted, low fat brick cream cheese, softened, low-fat peanut butter, smooth, sugar, thawed low fat cool whip topping, semi-sweet baking chocolate

all-purpose flour, whole wheat flour, quick-cooking oats, baking soda, salt, white sugar, brown sugar, butter, egg whites, skim milk, vanilla extract, semisweet chocolate chunks

all-purpose flour, whole wheat flour, baking soda, salt, light brown sugar , packed, smart balance light butter spread, melted, egg whites, skim milk, vanilla extract, semisweet chocolate chunks

all-purpose flour, whole wheat flour, quick-cooking oats, baking soda, salt, light brown sugar, smart balance light butter spread, egg whites, skim milk, vanilla extract, semisweet chocolate chunks

chocolate syrup, skim milk or 3/4 cup low-fat milk, sugar, eggs, vanilla, prepared 9 inch chocolate cookie pie crust, chocolate whipped cream, mint leaf (optional)

chocolate wafer cookies, butter, melted, sugar, egg white, sugar, water, ground cinnamon, chopped walnuts, low-fat coffee ice cream, softened and divided, unsweetened cocoa, divided, bittersweet or semisweet baking chocolate, grated