Learn how to make sugar cookies from scratch! Chewy, buttery, and perfectly sweet, these ultimate sugar cookies will not disappoint.
Oh, and they’re secretly lower carb because I used half monkfruit sweetener. And no one would know the difference 😉 To make low carb cookies, just substitute your favorite low carb sweetener and flour!
Follow me on Instagram for more recipes to make staying at home feel like dining out!
Recipe (adapted from Martha Stewart)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, room temperature
1 1/2 cups sugar, plus more for sprinkling (I used half sugar and half monkfruit sweetener to lighten them up a bit)
1 large egg
1 teaspoon vanilla extract
1/4 cup plain Greek yogurt
1. Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, baking powder, salt, and baking soda. In a separate bowl beat butter and sugar until pale and fluffy, about three minutes. This can be done with an electric mixer/whisk or a fork. Add eggs, vanilla, and beat well to combine.
2. With mixer on low, add half the flour mixture, followed by Greek yogurt, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to mix it with a wooden spoon.)
3. Using a cookie scoop or a tablespoon, scoop dough (3 tablespoons) and drop on a parchment-lined or a greased baking sheet, spacing 3-4 inches apart
4. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 – 25 minutes. Transfer cookies to a plate and let cool completely.
Cookies can be stored in an airtight container at room temperature for five days. But they won’t last that long! 🙂
Original of the video here