These soft sugar cookies using Lakanto Cane Sugar with Monk Fruit Sweetener are buttery, tender, and perfectly sweet. They bake up with soft centers and lightly crisp edges, just like your favorite bakery cookies. The dough comes together quickly and bakes in about 10 minutes, making this cookie recipe great for busy weekdays and special occasions alike. With our Cane Sugar with Monk fruit Sweetener blend, you’ll get dependable creaming, a classic flavor, and a balanced approach to sweetness. Lakanto is a trusted leader in better-for-you baking, bringing you consistent results for cookies made with monk fruit that taste familiar and satisfying.
If you love traditional sugar cookies, you’ll adore these sugar cookies. They deliver the nostalgic vanilla profile and soft bite you crave, with the versatility to add sprinkles, chocolate chips, or citrus zest. This sugar cookie recipe is simple, reliable, and easy to customize. Whether you’re planning holiday platters or a quick weeknight treat, our sugar cookies using Lakanto Sugar Cane and Monk Fruit Sweetener Blend are a go-to.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup + 1 tablespoon unsalted butter, softened
- 3/4 cups Lakanto Cane Sugar with Monk Fruit Sweetener Blend
- 2 eggs , room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup + 4 tablespoons sour cream
- Optional for rolling: 1/4 cup Lakanto Cane Sugar with Monk Fruit Sweetener mixed with 1 tablespoon fine sanding sugar for sparkle
Why bake with Lakanto
- Our Cane Sugar with Monk Fruit Sweetener blend creams smoothly with butter, creating airy dough and a tender crumb.
- Balanced sweetness that tastes and bakes like classic sugar, ideal for reduced sugar sugar cookies with familiar flavor.
- Reliable spread and soft texture, helping every batch of monk fruit cookies turn out beautifully.
Optional add-ins and flavor variations
- 1/2 cup mini chocolate chips
- 1/2 cup finely chopped toasted pecans or walnuts
- 1 teaspoon almond extract in place of 1 teaspoon vanilla
- Zest of 1 lemon or 1 orange
- Colorful sprinkles for rolling or decorating
Instructions
- Preheat and prep: Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk flour, baking soda, baking powder, and salt.
- Cream butter and sweetener: In a large bowl, beat the softened butter and Lakanto Cane Sugar with Monk Fruit Sweetener on medium speed for 2 to 3 minutes until pale and fluffy.
- Add eggs and vanilla: Beat in the eggs and vanilla until smooth. Scrape the bowl and mix again.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet ingredients, then add the sour cream, and mix well until everything is incorporated and no dry flour remains. ditions on low speed just until combined. Add the milk and mix briefly until a soft dough forms.
- Chill: Cover and chill the dough for at least 30 minutes.
- Portion and roll: Scoop 1-tablespoon portions. Roll into balls and coat each in Lakanto Cane Sugar with Monk Fruit Sweetener (or the sparkle mix). Arrange 2 inches apart.
- Bake: Bake for 10 to 12 minutes. The edges should look set and the centers slightly puffy. Pull them before they fully brown.
- Cool: Let cookies rest and once it's cooled move them to a wire rack.
Tips for perfect texture
- Spoon and level the flour for accuracy and soft, tender cookies.
- Use room-temperature butter and eggs for better aeration and emulsification.
- Remove cookies when centers are barely set to keep that pillowy bite.
- For neat, round edges, gently swirl a round cutter around each cookie right after baking.
Baking time and temperature guide
| Cookie Size | Temperature | Time | Notes |
|---|---|---|---|
| Standard (1 tbsp) | 350°F | 9–11 minutes | Set edges, soft centers |
| Larger (2 tbsp) | 350°F | 10–12 minutes | Slightly thicker cookies |
| Convection | 325°F | Start at 8 minutes | Reduces browning |
Notes
Storage
- Room temperature: Store cooled cookies in an airtight container for 4 to 5 days.
- Freeze baked cookies: Freeze on a sheet, then transfer to a freezer bag for up to 2 months. Thaw at room temperature.
- Freeze dough: Scoop, roll, and freeze dough balls. Bake from frozen at 350°F, adding 1 to 2 minutes.
Troubleshooting
- Cookies too flat: Chill the dough longer, verify oven temperature, and ensure butter is softened, not melted.
- Dry or cakey: Measure flour carefully; add 1 to 2 teaspoons milk if the dough feels stiff.
- Minimal spread: Dough may be too cold or flour-heavy; rest at room temperature for 10 minutes or reduce flour slightly.
Serving and decorating
- Classic sparkle: Roll in Lakanto Cane Sugar with Monk Fruit Sweetener blended with sanding sugar.
- Vanilla glaze: Whisk 1 cup Lakanto Powdered Monkfruit and Erythritol Sweetener with 2 to 3 tablespoons milk and 1/2 teaspoon vanilla; drizzle over cooled cookies.
- Seasonal finish: Press lightly with a glass for uniform tops and add colored sprinkles before baking.
What Makes These Stand Out
Our soft sugar cookies highlight the performance of Lakanto’s Cane Sugar with Monkfruit Sweetener blend. You’ll get the taste and texture you expect from sugar cookies, with a more mindful approach to sweetness. This monk fruit cookies recipe is versatile, consistent, and easy to adapt. Lakanto’s baking products are developed by a team passionate about flavor and wellness, and we’re proud to be a trusted leader in the industry. From vanilla glazes to festive sprinkles, cookies made with monk fruit can be decorated and served just like your favorite classics.
If you’re exploring reduced sugar sugar cookies, this sugar cookie recipe gives you reliable creaming and spread while supporting softer centers. Many bakers love how monk fruit sugar cookies bake up with a familiar buttery taste and tender texture. Whether you call them monk fruit cookies or soft sugar cookies using Lakanto Cane Sugar with Monk Fruit Sweetener, they are a crowd pleaser.
Recommended Products
Lakanto favorites
- Lakanto Cane Sugar with Monk Fruit Sweetene blend: Ideal for soft sugar cookies and classic sweetness.
- Lakanto Powdered Monkfruit Sweetener: Great for silky glazes, frostings, and dusting.
Tools and equipment
- Parchment paper or silicone mats for even baking and easy cleanup.
- Cookie scoop for uniform portions and consistent bake times.
- Digital kitchen scale for precise measurements.
- Cooling racks to preserve softness and prevent carryover baking.
Helpful accessories
- Oven thermometer to confirm accurate temperature.
- Airtight containers for storage and transport.
- Decorative sprinkles and cutters for holiday-ready cookies.
Nutritional Information
Approximate per cookie (based on 30 cookies):
- Calories: 120–140
- Fat: 6–7g
- Carbohydrates: 16–18g
- Protein: 1–2g
- Sweetness: Varies based on the blend used and rolling mixture
Benefits of baking with monk fruit
Monk fruit supports a balanced approach to sweetness in everyday baking. In these soft sugar cookies, our cane sugar with monk fruit sweetener keeps the flavor familiar while helping you craft reduced sugar sugar cookies that still taste indulgent. Lakanto’s expertise ensures that your monk fruit cookies recipe behaves predictably, from creaming to spread.
How these compare to traditional sugar cookies
- Taste and texture: Buttery flavor and soft, chewy bite.
- Sweetness profile: Our Cane Sugar with Monk Fruit Sweetener blend provides classic sweetness in sugar cookies.
- Versatility: Mixes, creams, and bakes like standard sugar so you can adapt favorite recipes easily, including sugar cookies using Lakanto sugar cane and monk fruit sweetener.
Frequently Asked Questions
Can I make the dough ahead? Yes. Cover and refrigerate the dough for up to 48 hours. If it’s too firm, let it sit at room temperature for 10 to 15 minutes before scooping.
Can I use gluten-free flour? Yes. Expect slightly less spread; consider adding 1 extra tablespoon of milk for softness.
Do I need to adjust sweetness with the cane sugar with monkfruit sweetener blend? Use cup-for-cup in this sugar cookie recipe. Prefer a slightly less sweet cookie? Reduce by 2 tablespoons.
How do I keep cookies soft? Avoid overbaking, store in an airtight container, and add a slice of bread or a food-safe marshmallow to maintain moisture.
Can I double the recipe? Absolutely. Use a stand mixer to maintain proper creaming, and chill the dough between batches for consistent thickness.
What if my cookies crack on top? Light cracking is normal and desirable. If cracking is excessive, reduce bake time by 1 minute and double-check flour measurements.
Join the Lakanto Community
We love seeing your cooking and baking creations. Subscribe for new recipes, baking tips, and product updates. Follow Lakanto for inspiration, seasonal ideas, and kitchen-friendly guidance from a brand you can trust.
- Instagram: Share your soft sugar cookies and tag us.
- Facebook: Join discussions, swap tips, and explore flavor variations.
- Pinterest: Save and organize your favorite cookies recipe and decorating ideas.
Lakanto is dedicated to helping you bake with confidence. From cookies made with our sweeteners to everyday cakes and brownies, our products make it easy to enjoy classics with a thoughtful, balanced sweetness. Try these soft sugar cookies using Lakanto Cane Sugar with Monk Fruit Sweetener today and share your results with our community!
