posted by The Bewitchin Kitchen on December 23, 2015
I was skeptical if I could make a low sugar cookies recipe work, but man did I ever deliver! I couldn’t even tell that these cookies were low in sugar, let alone less than 0.1 grams of sugar per serving.
I’ve been a little bit of a grinch lately; it wasn’t until I picked my son up from his pre-school Christmas party that I was hit with Christmas Spirit. We immediately walked home, put on some Christmas tunes (thanks Songza) and we made up these low sugar cookies.
I made these cookies with the Truvia Baking Blend, and this isn’t the first time I’ve used the baking blend before on the blog.It’s been mentioned in my Caramel Cream Dip, Caramel Apple Waffles, Gingerbread Dessert Dip, and Cinnamon Whole Wheat Waffles.I’ve been buying the brand for years because it is my favorite.
For those of you who haven’t tried it before, Truvia Baking Blend is a blend of Truvia Calorie-Free Sweetener and sugar. Truvia Baking Blend bakes and browns like sugar, and you get the sugar-like taste, with 75% fewer calories per serving than regular sugar. In addition to that, you use a lot less because the bag goes a long way. I used the Truvia Baking Blend often and it is the key to my success with these Low Sugar Cookies.
A delicious twist on tradition.
I remember as a child how magical it was to leave cookies out for Santa. It was the last step until I woke up to the big day. Waking up to find half eaten cookies and crumbs always added a special touch to my Christmas morning.
My family’s new Christmas tradition warms my heart just the same: two days before Christmas, my son and I bake the cookies ourselves. I say two days before – otherwise all the cookies will be gone before Santa can get to them (like these cookies, I have three in the freezer right now for that reason). My son is three now so he feels extra-special when he can help mom, and I feel extra special because we’re making memories together.
Now the fact that Santa is eating many cookies throughout his trip on Christmas Eve calls for a version with less-calories, and less sugar! I’m certain Santa is thankful that we saved him some extra calories with this low sugar cookie recipe.
Low Sugar Cookies
This recipe for Low Sugar Cookies is amazing! Even with less sugar and fewer calories, they still taste like the perfect sugar cookies that have been warm to my heart (and Santa’s) for years. Just how many calories does it save? Let me break it down for you:
This recipe with sugar: 252 calories.
Low Sugar Cookies made with Truvia Baking Blend: 110 calories.
That’s a savings of 142 calories PER COOKIE!
Note: if you use this cookie stamp (or any stamp) I found that I had better results when I stamped fresh out of the oven. The cookies cracked a bit (like show in the photos) but the phrase was more prominent.
Looking for a gluten free Christmas cookie recipe? Try these gluten free shortbread cookies from my Nutrition website, Randa Nutrition.
Print Pin
Low Sugar Sugar Cookies
This recipe for Low Sugar Cookies is amazing! With 0.1g of sugar per serving, it saves a ton of calories and they still taste like the perfect sugar cookie.
Course Dessert
Cuisine American
Keyword christmas cookies, low sugar sugar cookies, sugar cookies
Prep Time 40 minutes minutes
Cook Time 20 minutes minutes
Total Time 1 hour hour
Servings 24 cookies
Calories 124kcal
Author The Bewitchin Kitchen
Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup Truvia Baking Blend
- 1/4 tsp salt
- 1 cup unsalted butter room temperature and cut into pieces
- 2 tsps vanilla extract
- 1/4 cup cream cheese softened
Instructions
Preheat oven to 350.
In a mixer (or use a hand mixer) add the flour, Truvia Baking Blend, and salt. Mix around for a few seconds.
Add the butter, one piece of a time and mix until it’s crumbly – this took me a few minutes on low speed.
Add the vanilla extract and cream cheese and combine until the batter clumps together and can be formed by hand.
Form the cookie dough into two balls, wrap with plastic and put in the fridge for at least half an hour.
When firm, roll dough out to, roughly, 1/4 inch thick. Stamp with cookie stamp or cutter and lay on either a baking sheet with parchment paper or a stone baker.
Bake for 15-20 minutes.
Cool.
Nutrition
Serving: 1cookie | Calories: 124kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 33mg | Potassium: 19mg | Vitamin A: 270IU | Calcium: 7mg | Iron: 0.6mg
Follow On Pinterest Follow @bewitchinkitchen On Pinterest for more delicious recipes!
If you want to save this recipe, be sure to Pin it. You can pin it by either rolling over any photo or click the Pinterest logo on either the side or the bottom of this blog post.
This recipe has been sponsored by my friends over at Truvia. As always, all opinions are my own.
posted in Baking Recipes, Holiday Recipes, Recipes
FAQs
When you decrease the sugar in a cookie recipe, you won't just get a result that's less sweet. You'll get cookies that are harder, drier, crumblier, and spread far less. It was also interesting to note that decreasing the sugar also yielded 1 less cookie dough ball.
What is the best flour for sugar cookies? ›
Sugar Cookie Ingredients
Flour: This easy sugar cookie recipe starts with all-purpose flour. Leaveners: Baking soda and baking powder act as leaveners, which means they help the cookies rise. Butter: Two sticks of butter add moisture and richness.
Is butter or shortening better for sugar cookies? ›
Which One Should I Use in Cookies? Basically, cookies made with butter spread more and are flatter and crisper if baked long enough. However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren't as flavorful.
What is the best brown sugar for cookies? ›
Using all light brown sugar will yield cookies with a lighter flavor (that's not a bad thing!). They'll be buttery with accents of vanilla and a soft interior, but a lighter molasses flavor. Opting for all dark brown sugar will give you a richer flavor and ever-so-slightly softer centers.
What is a good substitute for sugar in baking? ›
As far as liquid sugar substitutes go, the list is long, but some easy pantry staples you probably already have include honey, agave, maple syrup, and molasses. Keep in mind that each has a different flavor profile (or lack thereof—agave is the most neutral), and that it should complement, not clash with your recipe.
Can you just reduce sugar in baking? ›
The chemistry of sugar attracts water molecules, so cutting it out can make your baked goods too tough and dry. If you really want to cut back, sugar can usually be reduced by about a third without seeing a major difference in texture.
Is it better to use powdered sugar or granulated sugar in sugar cookies? ›
The answer? Granulated sugar takes the crown for chewy cookies, and here's why. The quest for chewy cookies is all about moisture retention. Granulated sugar, which is composed of larger crystals, is your go-to choice for achieving this desirable texture.
Is powdered sugar or granulated sugar better for cookies? ›
It is not recommended to substitute powdered sugar for granulated sugar. Since powdered sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results. Q. Does sugar do anything other than sweeten baked goods?
What happens if you use Crisco instead of butter in cookies? ›
Cookies Made with Butter vs Shortening
The butter cookie provides better flavor and a crispier exterior with browning around edges and a chewy interior; the shortening cookie spreads less, holding its shape better while baking.
What happens when you add too much butter to sugar cookies? ›
Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.
White sugar, conversely, would fail to react with the baking soda, but after being properly creamed, it'd still aerate the dough well enough to provide some lift. The cookies made with 100% brown sugar would be weirdly porous and take a while to crisp, but they'd be extra malty and delicious.
Is light brown or dark brown sugar better for cookies? ›
Regarding the extra acidity of dark brown sugar, acid activates baking soda, so if you use dark brown sugar to make, say, cookies, your cookies will rise higher, but only slightly.
What does cornstarch do in cookies? ›
“The result is added tenderness with more structure.” You don't need much of the ingredient to notice significant changes in your favorite recipe. Add a teaspoon or two to your dry ingredient mix and it will drastically change the texture. It's also fun to experiment until you get the exact finish you desire.
What happens if I use less sugar? ›
Cutting added sugars can help to keep your blood glucose levels within healthy parameters and makes it easier to control weight, both of which lower your diabetes risk. Added sugars contribute to excess calories, and excess calorie intake leads to weight gain.
Are cookies without sugar healthy? ›
Sugar-free cookies, and other sugar-free products, are one way to satisfy a sweet craving without dramatically impacting your blood sugar. Still, it's important to monitor your intake of carbohydrates and sugars to ensure that you're eating a balanced diet that will support your overall health.
Is it better to eat sugar free cookies? ›
A snack labeled low sugar or no sugar may not be the most nutritious choice. Whole foods, such as fruits and vegetables, usually have the best mix of nutrients for the body. But artificial sweeteners can help some people enjoy sweetness without excess calories.
What are the 5 effects of sugar in baking? ›
Sugar functions in baking as:
- Food for yeast: during fermentation to produce alcohol and CO2 gas to leaven dough.
- Humectant: through its hygroscopic nature.
- Creaming & tenderizing agent: works as an aerator in batter systems.
- Shelf-life improver: by binding free water and reducing water activity (natural preservative)