I have a massive sweet tooth, but also struggle with self control when sweets are around. These 50 Calorie “Just Enough” Cookies are the perfect solution!
There are many diets out there and I have tried out my fair share.
Keto, Atkins, Mediterranian, IF, WWs, Carb Cycling…. I could go on and on.
But there’s one thing I have learned about myself.
Eliminating foods from my diet is bad.
When cravings hit – I might be able to push them away for a day or two. But if I don’t satisfy the craving, I find myself overeating.
So, for me, having a little bit of a treat helps keep things under control.
That’s why these 50 calorie Just Enough Cookies are the perfect solution for me.
You make an entire batch and slice off what you want and bake only that amount.
Say what? Yup, instead of having the entire batch made and sitting there tempting you, you can bake four cookies and refrigerate the rest of the dough!
How perfect is that?!
Here’s how to make them.
50 Calorie Just Enough Cookies
When you need a little sweet treat, but don't want the temptation of an entire batch of goodies, these 50 calorie Just Enough Cookies are the perfect solution to beat that craving while remaining in control of your diet.
- 1/2 pound butter softened (1 cup)
- 1 cup brown sugar, packed
- 1 cup white sugar
- 1 teaspoon vanilla
- 1/3 tsp salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs, beaten
- 1 cup chopped nuts
- 3 1/2 cups flour
Cream the softened butter.
Add all the sugars and the beaten eggs and mix.
Sift all the dry ingredients together and add to butter mixture.
Add vanilla and nuts and mix until blended.
Knead well on a board or in the bowl if large enough.
Make into rolls on a well floured surface about 1 1/2 inches in diameter.
Wrap in waxed paper and put in the refrigerator for 12 hours.
Slice into thin slices and bake at 350 degrees until lightly browned.
The dough will keep in the refrigerator for 2 or 3 weeks.
They burn easily, so watch closely as they bake.
Amount Per Serving Calories 50Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 11mgSodium 57mgCarbohydrates 5.5gFiber 0gSugar 5gProtein 1g
So a few years ago, I made had this recipe printed on a tea towel and given to my mom.
It was a recipe from my Great Grandmother -who was affectionately called ‘Mommy Arnold’. She had written this recipe to my Mom as part of a wedding gift.
My Mom remembers coming home from school and going Mommy Arnold’s house. She would have these warm and ready for her right when my Mom walked in the door.
I shared the blog post and it went viral, but I never made the recipe.
This past Christmas, my mother gave me this Christmas china that belonged to Mommy Arnold. She knows how much I treasure family heirlooms.
That inspired me to finally make these cookies while she was visiting and boy were they a hit!
The boys loved them!
They are like homemade pecan sandies – soft and buttery with the perfect amount of crunch. The thinner you slice the dough, the crunchier they are.
And I loved sharing these with my Mom. And I bet my great grandparents likely sat and ate these cookies on this same china!
It was a special moment for me and my Mom!
And I love how this recipe is so convenient!
I can make the dough and store it for weeks in the fridge. Slice off just what I want to help keep my sweet tooth cravings at bay.
It would also be perfect for party prep. Make the dough a few days ahead of any party or gathering, and slice just what is needed for the event.
I don’t know about you, but preparing multiple items for an event gets me frazzled.
Being able to save some time is always a win!
I hope you enjoy these cookies as much as we did and that it’s a perfect solution for you as well!
If you decide to make these, I would love to hear how they turn out!