Soft Sugar Cookies Using Lakanto Cane Sugar with Monk Fruit Sweetener
Rated 5.0 stars by 1 users
Category
Desserts
Cuisine
American
Author:
Sara Carrigan
Prep Time
45 minutes
Cook Time
12 minutes
Why You’ll Love This Recipe
These cookies are wonderfully simple to make — the dough comes together in minutes and they’re ready to enjoy after a quick 10-minute bake. They’re also incredibly versatile, so you can customize them with your favorite mix-ins like sprinkles, chocolate chips, nuts, or dried fruit. Soft, chewy, and full of sweet vanilla flavor, they’re a treat everyone will love. Plus, the recipe can easily be made gluten-free by swapping in your favorite gluten-free flour.
Ingredients
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1 cup + 1 tbsp unsalted butter
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¾ cup Lakanto Cane Sugar with Monkfruit Sweetener (Reduced Sugar)
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2 eggs
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½ tsp vanilla extract
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3 cups unbleached white flour
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½ tsp baking soda
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½ tsp salt
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1 tsp baking powder
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½ cup + 4 tbsp sour cream (original)
Directions
In a large bowl add butter, Lakanto Cane Sugar with Monkfruit Sweetener, eggs, and vanilla. Cream the mixture until it looks light and fluffy.
Add dry ingredients, sour cream, and mix well just until everything is incorporated and no dry flour remains.
Cover Bowl, and chill dough for at least 30min.
Portion the dough and roll it into 1 ½ inch sized balls.
Arrange the dough balls on a greased parchment-lined baking sheet. Alternatively, use silicone baking sheets. Those don’t need to be greased.
Preheat the oven to 375 °F and bake the cookies for 6 minutes, then lower the oven temperature to 350 °F and gently flip the cookies, and bake them for additional 5-6 minutes.
Recipe Note
- Use butter that is slightly soft to the touch, but not melted.
- The dough will be relatively thick.
- Do not bake too long. These cookies are meant to be soft.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze for 2 months if needed.
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