Sugar Free Sugar Cookies

Sugar Free Sugar Cookies are a no added sugar version of a traditional cookie made with basic cookie ingredients including butter, flour, sugar and eggs.

These sugar free sugar cookies are buttery and 'sweet' with that classic melt-in-your-mouth soft and chewy texture that is expected from this popular cookie.

What makes sugar cookies so good?

 
This sugar cookie recipe is based upon a classic cookie that most everyone loves to eat.

Made with basic ingredients, these cookies can be cut into shapes, frosted, and decorated to make them even better!

Did you try my recipe for No sugar added oatmeal and raisin cookies?

Those oatmeal and raisin cookies made with no added sugar are also based on a classic favorite. Both these sugar cookies made without added sugar and those oatmeal and raisin cookies made without added sugar are popular cookies that can also be served together.

To make this recipe in cut out shapes like mine, you will need cookie cutters. You can find a selection of cookie cutters here.

Why we like this classic sugar cookie recipe.

We like that this is a simple cookie that has so many options, such as decorating for a holiday, beyond just baking a sugar cookie. Making this cookie without the added sugar makes it even better.

We also like how to serve sugar free sugar cookies.

• Serve these cookies as is with a glass of milk or cup of coffee on the side.
• Make a cookie sandwich using Sugar Free Copycat Nutella in the center for a perfect snack idea.
• Frost these cookies with 5 Ingredient Sugar Free Cream Cheese Frosting and serve them for dessert.
• Decorate these cookie with Sugar Free Royal Icing and share them with friends and family.

Ingredients needed to make sugar cookies without added sugar.

• Flour. All purpose flour was used to make my cookies. You can use an alternative flour such as low carbohydrate all purpose flour as long as it measures and bakes like regular flour.
• Baking Powder. A small amount is added for a bit of leavening.
• Butter. Your butter should be softened to room temperature for better blending. If you are using unsalted butter, add a half teaspoon of salt to the flour.
• Sugar Alternative. For best results, use a granular sugar alternative that measure like sugar and that can also be baked.
• Egg. Your egg should be at room temperature for best results.
• Vanilla Extract. Please use 'pure vanilla extract' for better flavor.

Expert Tip👉 Using room temperature butter and egg will help your ingredients blend more evenly together. This will make rolling out the dough for cutting more even and consistent.

How to make Sugar Free Sugar Cookies

 

Prep Time: 20 minutes.
Bake Time: 10-12 minutes.
Chill Time: Up to three days.
Servings: 24 cookies.

1. In a medium bowl, use a whisk to combine together the flour and baking powder.
2. Next, in a large mixing bowl beat together the butter and sugar alternative until creamy. Using a stand mixer outfitted with a paddle attachment is recommended. Once combined, add the egg and vanilla extract and mix until combined.
3. Add the dry ingredients from the first bowl to the wet ingredients in the mixing bowl and mix until combined.
4. Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate the dough for at least an hour.
5. When you are ready to make the cookies, take the cookie dough out of your refrigerator, preheat your oven to 350 and prep a baking sheet(s) for nonstick. I like to use parchment paper or a baking mat for a recipe such as this one.
6. Lightly dust a clean workspace with flour. I like to first roll out a large piece of parchment paper to work on mostly for easy clean up and transfer. Divide the cookie dough in half. If the dough seems sticky dust it or your workspace with additional flour. Also, if the dough seems dry or has cracks you can let it sit out for a few minutes for it to soften.
7. Roll the dough out to about a half to a quarter inch thick. Then use your cookie cutter to cut out the shape and place the cookies about an inch apart on the baking sheet. If you are not using a cookie cutter, use a cookie scoop to scoop out your dough for similar sized cookies.
8. Bake the cookies for eight to 10 minutes or until the edges begin to turn golden (baking times can vary depending on the size of your cookies). Allow the cookies to sit on the baking pan for five minutes before transferring to a cooling rack to fully cool.
9. Allow the cookies to fully cool before adding icing or frosting.

Expert Tip👉 If the dough has difficulty separating from the cookie cutters, try dusting the cutters with flour or spraying them with nonstick.

Tips for making the best sugar cookies.

Sugar cookies get their flavor and texture in part from the butter that is used to make them with. Use a good quality butter that is also softened to room temperature for best results.

More helpful tips for you.

1. Make these cookies low carbohydrate. Simple swap in low carbohydrate all purpose flour, as long as it measures and bakes like regular flour.
2. My cookies were cut into shapes using cookie cutters. To make 'sugar' cookies that are all round and the same size, you can use a cookie scoop to scoop out uniform sized dough.
3. It is recommended that you roll out the dough to a thickness of about ¼ inch (no thicker than ½"). This is because if your dough is too thick, it will be difficult to cut out and can result in a broken cookie. However, if your dough is too thin your cookies will spread too much while they bake
4. If you are using a cookie cutter with an intricate design such as many corners, you may can use a toothpick to help release the dough from the cookie cutter.

How do you use a cookie cutter?

The secret to using a cookie cutter successfully is dough that is the perfect consistency.
This means that the dough should be prepared according to the recipe directions and allowed to set long enough to roll out and cut. Refrigerating the dough is one way to get the dough to set.

• Start by sprinkling flour on a works surface and rolling pin to prevent the dough from sticking.
• Roll out the dough evenly to a thickness of about ¼ to ½". You can use guide sticks if needed to ensure uniform thickness.
• Firmly press the cookie cutter into the dough, pressing down the cutter to get clean edges.
• Carefully lift the cookie cutter, gently twisting the cutter as needed to release the excess dough.
• If the dough sticks to the cookie cutter you can try dipping the cutter into a shallow bowl with flour.