Imagine…sugar cookies without sugar! Doesn’t make sense, right? Well, this recipe is exactly that…a no-sugar sugar cookie. These sugar cookies were discovered when my daughter tested different sweeteners in a sugar cookie recipe. Of course, regular sugar cookies taste better, but these are “sweeter” to me because they are healthier!!!
A bonus when using honey or maple syrup – it requires less sweetener. Usually you can use a ¼ – ½ less of the sugar substitute when you sub in honey or maple syrup for sugar. For example, this recipe called for 1 cup of sugar, but we only used ½ cup of honey.
I was short on time, so I did not try rolling them out and cutting them in shapes. I think it would work…will try that next, but I simply used a cookie baller and dropped them on a cookie sheet and into the oven they went. My son said, “they look like mini scoops of ice cream!” You know – they kind of do!
Ingredients
- ¾ cup unsalted butter, at room temperature
- ½ cup honey
- 1 egg
- 1 ½ teaspoons pure vanilla extract
- 2 cups whole wheat pastry flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Beat the butter in a mixer until light and fluffy.
- Add the honey and continue to mix for 1 minute.
- Add egg and vanilla.
- Add flour, baking powder, and salt and mix well.
- Cover the dough in plastic wrap and chill for at least 2 hours or up to 24 hours.
- Preheat oven to 350.
- Remove dough from refrigerator. Either scoop dough into 1 inch balls on cookie sheet or roll out and cut into shapes (note: I have not tried baking in shapes yet).
- Bake for 7-8 minutes or until slightly brown around edges.
- Enjoy as is or decorate (if only we could make icing without sugar!).
Do Ahead Prep
Set butter out to soften.
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