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!
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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! 🙂
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Original of the video here
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