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
Sugar Cookies with Monk Fruit In The Raw
- 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
- 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.
- 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.)