Name: Sugar Free Sugar Cookies
Prep time: 15 min
Total time: 15 min
Ingredients: 4 cups flour (sifted); 3 tsp baking powder; 1/2 tsp salt; 1 1/2 cups Sola Sweetener; 1 1/2 cups unsalted butter (softened to room temperature); 2 tsp vanilla bean paste or vanilla extract; 2 eggs; 3/4 cup unsalted butter (softened to room temperature); 2-3 cups sola sweetner (blended into a powder); 1 tsp vanilla extract; gel food coloring and sprinkles (if desired)

This isn’t a lie, these sugar cookies are 100% sugar-free and if you substituted the all-purpose flour for keto-friendly flour, you could even call these cookies Keto Sugar Cookies. That’s right everyone, we’re living in the future and it tastes good. Read on about how this sugar free sugar cookie recipe gets its claim!

The first thing you should know is that I ironically appreciate when you can trash up your diet with “cheat food”. When I did the Keto diet back in 2015 (while I was also doing CrossFit and intermittent fasting), I was always looking for ways to add desserts into my weekly meal plan. The sad thing about being on a sugar-free diet was always giving up one of my favorite past-times: baking. I missed making banana bread and cookies just for the heck of it on the weekend. You couldn’t bake with low/no-calorie sweetener- until now with Sola Sweetener. If this sweetener isn’t available, try this Swerve Sweetener.

Truth be told, when I first found out about Sola Sweetener I was a little skeptical thinking it would be like every other stevia product on the market where the sugar never creams up correctly and you end up with sad cookies that are overly sweet because Stevia never measures like regular sugar. But let me tell you- cup for cup and ounce for ounce, Sola Sweetener performs exactly like sugar, but without the calories!

I’m gobsmacked. Look at these cookies! They are perfectly browned and even the frosting came together more beautiful than my traditional buttercream. The sprinkles aren’t sugar-free but life is meant to be lived with a little bit of adventure.

The reason Sola Sweetener works so well is that it was made by a chef for people who enjoy cooking with sugar but are looking for alternative sugars for their diet. It’s low glycemic and it helps regular your glucose levels as well. Honestly, I don’t know how all the science of it works but I do know that I’m immensely impressed with the quality of these sugar-free cookies. They are soft and chewy, have no stale cardboard-like qualities, and are every bit delightful to bite into after dinner, between meals, or for breakfast.

Hey! They’re sugar-free, so it’s basically fair game for every time of the day.

This sugar free sugar cookie recipe is one I’ll keep on hand for anytime I’m craving dessert but want to skip most of the unseemly sugary calories.

If you can’t find Sola Sweetener, try this Swerve Sweetener instead!

Try these other low sweetener dessert opportunities for summer too.

Sugar Free Sugar Cookie Recipe

Sugar Free Sugar Cookies

Prep Time

15 mins

Total Time

15 mins

I can't believe these don't have sugar! These sugar free sugar cookies are going to make your dessert dreams come true without the guilt of added sugar.

Course: Dessert

Cuisine: American

Keyword: sugar cookies, sugar free dessert

Servings: 24 cookies

Ingredients

For the Sugar Free Sugar Cookies

4 cups flour sifted
3 tsp baking powder
1/2 tsp salt
1 1/2 cups Sola Sweetener
1 1/2 cups unsalted butter softened to room temperature
2 tsp vanilla bean paste or vanilla extract
2 eggs

For the Butter Cream Frosting

3/4 cup unsalted butter softened to room temperature
2-3 cups sola sweetner blended into a powder
1 tsp vanilla extract
gel food coloring and sprinkles if desired

Instructions

For the Cookies

Mix flour, baking powder, and salt together in a medium bowl, set aside.
In a stand mixer, cream Sola Sweetener, butter, vanilla bean paste, and eggs until light and fluffy.
Slowly add in your flour mixture to the wet mixture. Mix together until well combined.
Divide into two equal sized dough balls and refridgerate for 30 minutes or overnight. Dough can be stored in an air tight container and wrapping for 4 days in the fridge or up to 2 months in the freezer.
When ready to bake, remove from fridge and preheat oven to 325°F.
While oven is pre-heating, flour a marble pastry board and roll cookies out to 1/4" thickness. Using a biscuit cutter or a cookie cutter in whatever shape you desire, cut your cookie shapes out of the dough and place onto a parchment paper lined cookie sheet.
Bake in oven for 8-10 minutes or until edges are starting to turn light golden. Remove from oven and let cool completely on a wire rack before frosting.

For the Sugar Free Buttercream Icing

In a stand mixer, using a whisk attachment, whisk the butter until light and fluffy. Then, slowly add in the Sola Sweetener and drip in your teaspoon of vanilla extract.
If you are adding food coloring, add a very small bit of it when the sugar and vanilla has been incorporated.

Assembling the Cookies

When the cookies are completely cool to the touch, add 1 TBSP of frosting (or more) to each cookie and spread with a butter knife. Top with Beautiful Briny Sea Salt's Chocolate Sprinkle Mix.

Recipe Notes

Roll your dough into a cylinder before freezing so that you can cut individual cookies whenever you want to indulge in a "sweet treat".