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Light & Soft (Healthy) Sugar Cookies

Light & Soft Sugar Cookies and Frosting

Sydney @ Tastefully Frugal
Prep Time 2 hrs 10 mins
Cook Time 10 mins
Total Time 2 hrs 20 mins
Course Cookies
Servings 3 dozen


  • 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
  • Frosting:
  • 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.
  • 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