Sugar Cookie Heaven

Sugar Cookie Heaven Feature Image

Amidst the social distancing of the current day, I can definitely say that my snack-y alter ego has really reared her pretty head 🙂 I still have to stick to being a Weight Watching girl though, so I must keep all things into consideration hence the recipes I’ve posted for peanut butter cookies, brownies, and yummy shakes. This time, I put a spin on my Weight Watcher- friendly chocolate chip cookie recipe, and now I’m in Sugar Cookie Heaven!

The Stats

Each sugar cookie from this recipe is about 2 points on Weight Watchers Freestyle or the Blue program on the current Weight Watchers format. This means I can eat two or three of them and really feel like I’m doing something when I’ve only consumed about 4-6 points! If you’re strictly a calorie counter, it comes out to around XX calories per cookie.

Now let me also be totally transparent on these stats y’all…these cookies are like two-bite cookies. If you’re familiar with Kroger stores “Hot Ones” little small sugar cookies from back in the day, that’s where I’m taking you with these… Again, sugar cookie heaven…

The Perks…

  • Soft and they stay that way
  • Quick to make
  • Dough can be pre-dropped and frozen so you can have quick fresh baked cookies in a moment’s notice

Ready for a recipe??…

Sugar Cookie Heaven

Sugar Cookies- All Over the Place Mom

Yields approximately 60 cookies at 2 points each


  • 3/4 cup of butter flavored shortening ( I like to use the Crisco sticks)
  • 1 &1/4 cup sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons milk
  • 1 egg
  • 1 & 3/4 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt


  1. First, preheat oven to 375 degrees and line a cookie sheet with parchment paper.
  2. Then, combine shortening, sugar, vanilla extract and milk with electric mixer until well mixed.
  3. Next, beat in egg.
  4. Combine all remaining dry ingredients in a small bowl or large glass measuring cup.
  5. Slowly add dry mix to wet mix blending on low until just mixed together well.
  6. Using a TEASPOON or a TEASPOON scoop, scoop small ball of dough and place onto cookie sheet. ( I can typically fit 20 cookies onto one sheet at a time)
  7. Bake for 8 minutes then remove from oven. (Cookies will still appear puffed up until the next step)
  8. Allow to rest on cookie sheet for 1 minute before transferring entire sheet of parchment paper with cookies still resting to a cooling rack.
  9. Try not to eat the whole sheet of cookies…it kinda defeats the stats…lol.

What’s your go-to sweet treat when you decide to get in the kitchen and bake?

If you’re “weight watching”, what’s your favorite sweet treat that actually uses real flour and/or sugar?

Let me know in the comments!

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