These sugar cookies are lower calorie and lower sugar by baking them with monk fruit in the raw. But they still taste great and are perfect for your holiday cookie tray!
It's cookie baking season and that means lots of sweets but also lots of calories. Years ago, I received a package from Monk Fruit in the Raw to make some holiday sugar cookies. They also gave me one of their recipes which I modified a bit to make my own.
These cookies are not keto or low calories but just a great tasting option if you want to bake something with less sugar. I do use the monk fruit packets in my coffee and it is a good way to cut out some calories and sugar. So I thought baking with monk fruit would be a good idea too.
I am not an over the top baker or decorator. As a matter of fact, I still prefer the old fashioned bakeries that have butter cookies sold by the pound in the glass cases. While the giant iced cookies are pretty to look out, I prefer the cookie without a lot of icing and just a touch of sprinkles. They remind of the cookies I ate as a kid. Those were before the days of supermarket bakeries and online cookie websites.
Decorated cookies are great to have for special events but I decided to make these simple ones for my family. The simple glaze is made of powdered sugar and milk. After spreading a bit on each cookie, I dusted them with a coating of sprinkles.
In other words, I don't have much artistic ability when it comes to cookie decorating but I do try!
Check out some other cookies Baked with Monk Fruit in the Raw.
- Gluten Free Dark Chocolate and Italian Basil Sugar Cookies by Sarah in the Kitchen
- Beehive Sugar Cookies by Simply Gourmet
- Margarita Sugar Cookies by I Can Cook That
- The cutest gluten free cookies by Kelly Bakes
More Holiday Cookie Recipes
RECIPE
Sugar Cookies with Monk Fruit In The Raw
Ingredients
- 2 cups unbleached all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 10 tablespoon unsalted sweet butter softened
- ⅔ cup sugar
- 1 large egg plus 1 yolk at room temperature
- 1 teaspoon vanilla extract
- ⅔ cup Monk Fruit In The Raw Bakers Bag
Instructions
- In a bowl, combine the flour, baking powder, and salt ; set aside.
- In a large bowl, using an electric mixer on medium-high, beat the butter until fluffy, about 2 minutes. Add the sugar and beat until the mixture is incorporated for 3 minutes. Add the egg, yolk, and vanilla, beating well between additions. Add the Monk Fruit in the Raw Bakers Bag and beat until just combined. Reduce the beater speed to low and gradually add the dry ingredient, beating until the mixture is clumpy. Stop blending and use a flexible spatula to complete mixing the dough by hand.
- Turn the dough out onto a counter covered with plastic wrap and divide it in half. The dough will be soft and sticky. Using plastic wrap to flatten the dough, shape it into a rectangle 4 to 5 inches wide by 6 inches long. Wrap dough and chill at least 3 hours or overnight in refrigerator.
- To roll, place one cookie rectangle on a floured non-stick surface. Working quickly lightly dust top of dough with flour and roll out with rolling pin to ¼ inch thickness and 12 x 9 inch rectangle. Using a cookie cutter, cut out cookies.. Repeat with the rest of the dough. Place cookies 2 inches apart on parchment lined baking sheets. Let rest.
- Preheat oven to 350.
- Bake cookies on center rack for 10-12 minutes or until cookies are firm when pressed in the center and evenly pale gold in color. Let them rest 1 minute on the baking sheet. Transfer to wire rack to cool completely.
- Decorate.
- I typically get 24 smaller cookies out of this batch but it will all depnd on the size of your cookies. (Also cookie baking times can vary due to size so keep an eye when baking.)
Danielle @ Growing Foodie says
These look great - I've never heard of Monk Fruit in the Raw but I went and checked it out - very cool 🙂
Pamela @ Brooklyn Farm Girl says
These look pretty and I bet they're oh so good. I love the addition of fruit, it will be a happy surprise!
Kristin @ Dizzy Busy and Hungry! says
I have never heard of Monk Fruit in the Raw. Neat! Will be on the lookout for it. These cookies are making me hungry! I love the picture on the cooling rack. Nice! I am so excited for you going to Eat Write Retreat and can't wait to hear all about it!
Mary Withrow says
I love simple good recipes but I am like everyone above I have never heard of Monk Fruit Raw?
Troy shankles says
I've been using Monk fruit sweetener in the raw for quite a while, I love the fact that it has no erythritol in it . I've used it in things like banana bread and zucchini bread it has worked just fine for me. I'm going to make a batch of cookies with it today and I'm looking forward to giving them a try . It also works well in all sorts of drinks hot or cold .
Robin (Masshole Mommy) says
I've never even heard of monk fruit, but I bet the "surprise" inside the cookies makes them all that much better!
Christine (Cook the Story) says
I think your cookies look adorable. I'm intrigued by the monk fruit sweetner. I've stopped putting anything in my coffee but miss that sweetness sometimes. THis might be the ticket!
Pam says
The cookies look pretty AND tasty!
Kate says
These are adorable!
Joy says
Can you substitute monk fruit for sugar??
lisa says
I have always made these cookies with a combination of monk fruit and sugar so I am not sure how they would taste. I like that half the sugar doesn't change the taste from regular sugar cookiees too much.
Monica Gustaveson says
If you are using monk fruit sweetener, why would you use sugar as well? The whole point is to use it as a replacement for sugar.
lisa says
The idea is to use half the amount of sugar so you are also cutting out many calories from the cookies without making them totally sugar free.