Healthier Low Sugar Cookies
If you’re looking for a classic cookie with a lighter touch of sweetness, these Low Sugar Cookies are such a good one to keep on hand. They have that buttery flavor and soft texture you want in a sugar cookie, but with much less sugar than the traditional version.
I love making these when I want something simple and homemade without ending up with an extra-sweet dessert. They still feel like a treat, but they’re mellow, cozy, and perfect for decorating or enjoying plain with a cup of coffee or tea.
You might also enjoy these low-sugar recipes, like low sugar apple crisp, low-sugar zucchini bread or low sugar magic cookie bars, if you love baking simple treats that don’t feel too heavy.
Table of Contents
Why You’ll Love This Recipe
- Lower in Sugar: These cookies have the classic sugar cookie vibe without being overly sweet.
- Soft and Buttery: They stay tender in the center with lightly crisp edges.
- Easy to Make: The dough comes together with basic pantry ingredients and simple steps.
- Great for Decorating: These are perfect plain, but they also work well with a light glaze or sprinkles.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- Unsalted butter: Butter gives these cookies their rich flavor and soft texture.
- Granulated sugar: A smaller amount of granulated sugar adds just enough sweetness while still keeping the cookies classic.
- Powdered sugar: Powdered sugar helps create a softer texture and a smoother dough.
- Large egg: The egg binds everything together and adds structure.
- Vanilla extract: Vanilla adds that warm, classic sugar cookie flavor.
- All-purpose flour: Flour forms the base of the dough and gives the cookies their shape.
- Baking powder: Baking powder gives the cookies a little lift so they don’t bake up too dense.
- Salt: Salt balances the sweetness and enhances the buttery vanilla flavor.
- Milk: Milk helps bring the dough together if it feels a little dry or crumbly.
How to Make Low Sugar Sugar Cookies
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- In a large bowl, cream the softened butter, granulated sugar, and powdered sugar until smooth and slightly fluffy. Add the egg and vanilla extract, then mix until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Wrap the dough in plastic wrap and chill for 30 minutes.
- Roll the dough out on a lightly floured surface to about 1/4-inch thick.
- Cut into shapes with cookie cutters and place on the prepared baking sheet. Bake for 8 to 10 minutes, or until the edges are lightly golden.
Substitutions and Additions
- Almond version: Swap the vanilla extract for almond extract for a slightly different classic bakery-style flavor.
- Citrus twist: Add a little lemon or orange zest to brighten up the dough.
- Festive cookies: Top the cookies with colored sugar or sprinkles before baking for an easy holiday look.
- Simple glazed cookies: Drizzle with a light powdered sugar glaze once cooled for a sweeter finish.
How To Store
Storage: Store the cookies in an airtight container at room temperature for up to 4 days.
Reheating: These don’t really need reheating, but you can warm one for a few seconds in the microwave if you want a softer cookie.
Freezing: Freeze baked cookies or unbaked dough for up to 2 months. Thaw the dough in the refrigerator before rolling and baking.
Sandra’s Pro Tips
- Chill the dough so it’s easier to roll and cut without sticking.
- Don’t overbake the cookies or they can lose their soft texture.
- Add the milk slowly so the dough doesn’t become too wet.
- Roll the dough evenly so all the cookies bake at the same rate.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes, the dough can be made ahead and chilled for up to 2 days before baking.
Yes, they’re great for decorating with a light glaze, sprinkles, or a thin layer of icing.
No, you can also roll the dough into small balls and gently flatten them before baking.
Other Delicious Cookie Recipes You May Enjoy
- Chocolate Sugar Cookies
- Copycat Crumbl Sugar Cookies
- No Bake Chocolate Peanut Butter Oatmeal Cookies
- Pecan Pie Crust Cookies
Low Sugar Sugar Cookies
Equipment
- Large Mixing Bowl
- Medium Mixing Bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- whisk
- rubber spatula
- Plastic wrap
- Rolling Pin
- cookie cutters
- baking sheet
- Parchment Paper
- cooling rack
Ingredients
- 1/2 cup unsalted butter softened
- 1/3 cup granulated sugar
- 2 tablespoons powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2-3 tablespoons milk as needed
Instructions
- Cream butter, granulated sugar, and powdered sugar until smooth and slightly fluffy.
- Beat in egg and vanilla until fully combined.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually mix dry ingredients into the butter mixture until a soft dough forms.
- If dough is crumbly, add milk 1 tablespoon at a time until it comes together.
- Wrap dough in plastic wrap and chill for 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into shapes.
- Place cookies on prepared baking sheet and bake for 8–10 minutes, until edges are lightly golden.
- Cool on the baking sheet for a few minutes, then transfer to a cooling rack. Decorate as desired.
Notes
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
