Go Back
Luna Hossain

Sugar Free Sugar Cookies

These cookies are a simple, mildly sweet, buttery treat that works well for plain snacking or decorating. The process begins by preheating the oven and preparing a lined baking sheet. Dry ingredients are mixed separately, while softened butter and a sugar-free sweetener are creamed until light and fluffy, then blended with egg and vanilla. The dry mixture is added to form a soft dough, which is chilled to firm it and help the cookies keep their shape. The dough is rolled out, cut, and baked until the edges are lightly golden and the centers stay soft. After cooling, the cookies can be topped with a smooth icing and decorated, allowing the icing to set before stacking.
Calories: 90 | Carbs: 9g | Fat: 6g | Protein: 1g
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 18
Course: Cookies
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ¼ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup sugar-free granulated sweetener baking blend
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 –2 tbsp milk
  • Optional icing:
  • 1 cup sugar-free powdered sweetener
  • 1 –2 tbsp milk or cream
  • ½ tsp vanilla
  • Optional royal icing for valentines day:
  • 1 cup sugar-free powdered sweetener
  • 2 –3 tbsp warm water
  • ½ tsp vanilla extract
  • Sugar-free pink or red food coloring
  • Optional topping:
  • Sugar-free or low-sugar sprinkles

Equipment

  • Mixing bowls
  • Hand mixer or spoon
  • Measuring cups and spoons
  • Rolling Pin
  • Cookie cutters
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. Heat the oven to 350°F. Line a baking sheet with parchment paper. The pan should be ready before you roll the dough.
  2. Mix flour, baking powder, and salt in a bowl. Stir until evenly combined with no lumps.
  3. Cream butter and sweetener in another bowl. Mix until smooth and fluffy. The mixture should look pale and soft.
  4. Add egg and vanilla. Stir until fully blended. The batter should look glossy and thick.
  5. Add dry ingredients slowly. Mix until a dough forms. If it looks crumbly, add milk one tablespoon at a time. The dough should feel soft but not sticky.
  6. Chill the dough for 30–60 minutes. It should feel firm and easy to roll after chilling.
  7. Roll dough to about ¼ inch thick. Cut into shapes and place on the baking sheet. Leave a little space between cookies.
  8. Bake for 8–10 minutes. Edges should turn light golden while centers stay pale.
  9. Let cookies cool on the pan for 2 minutes. Move to a rack and cool fully before icing.
  10. If using icing, mix powdered sweetener, milk, and vanilla until smooth. Spread a thin layer on cookies and add sprinkles while wet.

Notes

Warm dough spreads too much. If it feels sticky, chill it again before baking.
Overbaking makes them dry. Remove cookies when edges are lightly golden, not brown.
Too much flour makes stiff cookies. Spoon flour into the cup and level it instead of scooping.
Thick icing can crack. Add milk slowly until it spreads easily.