I’m so excited to share this cookie recipe with you today because not only are they super tasty but they actually have health benefits to them too; sorta. You may remember me mentioning Monk Fruit In The Raw on Tuesday in our Holiday Hot Cocoa Bar. One of the reasons I have fallen in love with Monk In The Raw is because it is a safe sugar alternative for those with diabetes. It has less than one gram of carbohydrates (which is good if you’re counting carbs too) per serving and it tastes just as sweet as good ‘ol regular sugar. Type 1 Diabetes runs in my husband’s family. So as my boys get older and they start wanting more sweet treats, among other things, I am trying to make healthier choices for them so they, hopefully, don’t have to deal with that.
I’ve made these sugar cookies every year with cane sugar and they are one of my favorites, they are super soft and easy to make too. From now on though I will be using Monk In The Raw because it makes the cookies even lighter. These would make a great cookie for Santa or to take to all your neighbors too! The frosting is a recipe I received from a family friend and it is the yummiest frosting I have ever tasted. That being said, if you want these cookies to stay healthy I would not use this frosting. My youngest, who is 18 months, actually prefers the cookies pre-frosting.
Light & Soft Sugar Cookies and Frosting
- 1/2 cup butter room temperature
- 1/2 cup cane sugar
- 1/2 cup Monk Fruit In The Raw
- 1/2 cup sour cream
- 1 egg
- 1/2 tsp vanilla
- 1/2 tsp almond extract
- 2 1/2 cup flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- pinch of salt optional, I use salted butter so I don't usually add salt
- powdered sugar for dusting
- 1/3 cup water
- 2 Tbsp meringue powder
- 6 cups powdered sugar
- 1 cup shortening
- 1/4 tsp salt
- 1/4 tsp vanilla
- 1/4 tsp almond extract
- Food coloring optional
- Cream together butter, sugar and Monk In The Raw.
- Add egg, vanilla and almond extract. Mix to combine.
- Mix in sour cream and stir just until combined.
- In a separate bowl mix together flour, baking powder, baking soda and salt.
- Slowly add flour mixture into wet mixture and stir to combine. I only add about 1/2-3/4 cup flour mix at a time.
- Roll into a ball and let chill in fridge for 2 hours.
- Preheat oven to 350F.
- Lightly dust a flat surface and roll dough out until 1/4" thick.
- Use cookie cutter and cut out shapes.
- Place on a lightly greased cookie sheet and cook for 10-12 minutes until light brown around the edges.
- Let cool on tray for 3 minutes before transferring to a wire rack.
- Let cookies completely cool before frosting.
- In a large bowl mix together water and meringue powder. Using a hand mixer, or stand mixer, whip at high speeds until peaks form (about 5 minutes).
- Add 2 cups of powdered sugar, one at a time.
- Add 1/4 cup shortening and mix on low speed. Then add 1 cup powdered sugar and mix on low speed.
- Repeat until all shortening and sugar has been added.
- Add salt, almond, vanilla and food coloring and mix on low until smooth.
- Yield: 2 cups
Most sugar cookie recipes make like 6 dozen cookies. With little ones around I don’t have the time (or patience) to make that many cookies. You can easily double both the cookie and frosting recipe to make more. What’s your favorite cookie to make this time of year?
For more cookie inspiration check out these 15 Holiday Cookies including my second favorite sugar cookie; Santa’s Clif Bar.