There is nothing better than a classic sugar cookie. These Soft Sugar Cookie are a lighter version of the classic sugar cookie. They are soft, fluffy, and a perfectly sweet!

Makes 32 cookies

 What is the key to making these Two Point Sugar Cookies?

Over mixing the dough can over develop the gluten and cause the texture to be off-which can often be the reason for dense and tough cookies. For these cookies, you will want to mix the dough until blended when the flour is added.  

Also, the amount of flour can make all difference.  I recommend using using a food scale to measure out 358 grams of flour to ensure accuracy with the texture of these cookies. If you don’t have a food scale just be sure you don’t pack it into the measuring cup. Use a knife to evenly level the flour. I recommend THIS food scale for measuring. 

For this cookie recipe I add 2 Tbsp regular brown sugar in combination to white granulated sugar substitute or Lakanto’s Baking Monkfruit Sweetener.  The brown sugar makes the cookies even more soft and tender.

One of the most common mistakes that results in dense or hard cookies is over baking. With that in mind, I recommend baking these for 8-11 minutes or until the middle is just set.

What Sweetener do I use for these sugar cookies?

You can use any zero point white granulated sweetener. The one I recently have tried and love is  Lakanto’s newest Baking Monkfruit Sweetener. It’s made exclusively for baking. 

What is the difference of Lakanto’s Classic Sweetener vs. Lakanto’s Baking Sweetener?

Lakanto Monkfruit Baking Sweetener provides the same great taste and sweetness you’ll find in Lakanto’s Golden and Classic Monkfruit Sweeteners, but it’s even better for baking. 

The Lakanto’s Baking Sweetener dissolves effortlessly, retains moisture, controls cookie spread, and provides better browning for any baked goods.

What Do I use for the topping?

For the sugar topping you may use either 1/4 cup granulated white sugar substitute or 1/4 cup regular white granulated sugar.

Using a sugar substitute for the sugar topping can create a mouth-cooling effect vs. using regular sugar. I recommend using regular white granulated sugar to roll the dough in prior to cooking. 

What can I use for frosting?

I like to use Pillsbury sugar free vanilla or chocolate frosting. You can find these online HERE on Amazon. 

Can this recipe be used for cut out sugar cookies?

Yes, it sure can!  The key to using this dough for cut out cookies is to be sure the dough is chilled for at least 2 hours, preferably overnight.

After making the dough, chill in the refrigerator for at least 2 hours, or overnight. Place chill dough on a floured surface and roll to ½” or ¼” thickness.

(The thicker the cookie the softer it will be.)

Use cookie cutter shapes to cut out the dough and place them 1” apart on the cookie sheets that have been lined with parchment paper. You can skip the step of rolling them with sugar.

Preheat oven to 350 degrees. Bake for  8-11 minutes or until cookies are puffed and just set around the edges.

How do I make these Two Point Sugar Cookies?

Preheat oven to 350 degrees.

Line two cookie sheets with parchment paper.

In a large mixing bowl add 2 and 3/4 cup or 358 grams of flour.  

(I recommend using using a food scale to measure out the flour to ensure accuracy with the texture of the cookies.)

then add baking soda, baking powder and salt. Whisk until well combined.

In a separate large mixing bowl (if you’re using an electric hand mixer) or standing mixer cream the light butter,  granulated sugar

and 2 Tbsp regular brown sugar together on medium speed until light and fluffy.

Beat the egg and vanilla extract. 

Slowly stir in dry ingredients just until a dough forms. 

Dough should be little crumbly. Do not over mix.

Cover bowl with plastic wrap and refrigerate dough for at least 1 hour.

Add 1/4 cup sugar to a small bowl.

Scoop and gently roll chilled dough into balls about 1 to 1 and 1/2 inches in diameter (about 1 and 1/2 tablespoons each).

Roll each ball in the 1/4 cup sugar to coat.

Set the balls on the baking sheet

Bake for 8-11 minutes until cookies are just set. 

It is important that these are not over baked. 

They should be set in the centers and lightly golden on the edges.

Makes 32 cookies 

Ingredients:

• 2 and 3/4 cups (358 grams) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup or 16 Tbsp Land o’ Lakes light butter made with canola oil 
• 1 cup zero point granulated white sugar substitute ( I use Lakanto Monkfruit BAKING or Classic Sweetener) 
• 2 Tbsp regular brown sugar*
• 1 egg
• 1 1/2 tsp vanilla extract

Topping: 

• 1/4 white granulated sugar ( I use regular sugar for the topping to avoid the cooling effect of erythritol)

OR

Topping:

• 5 Tbsp Pillsbury sugar free vanilla frosting
• 2 Tbsp sprinkles

Directions:

1. Preheat oven to 350 degrees.
2. Line two cookie sheets with parchment paper.
3. In a large mixing bowl, combine flour, baking soda, baking powder and salt. Whisk until well combined.
4. In a separate large mixing bowl (if you’re using an electric hand mixer) or standing mixer cream the light butter, white granulated sugar and regular brown sugar together on medium speed until light and fluffy. Beat the egg and vanilla extract. 
5. Slowly stir in dry ingredients just until a dough forms. Dough should be little crumbly. Do not over mix.
6. Cover bowl with plastic wrap and refrigerate dough for at least 1 hour.
7. Add 1/4 cup sugar to a small bowl. Scoop and gently roll chilled dough into balls about 1 to 1 and 1/2 inches in diameter (about 1 and 1/2 tablespoons each).
8. *Skip this step if using sugar free frosting* Roll each ball in the 1/4 cup sugar to coat.
9. Set the cookie balls 2 inches a part on the baking sheet.
10. Bake for 8-11 minutes or until cookies are just set. It is important that these are not over baked. They should be set in the centers and lightly golden on the edges.
11. If using sugar free frosting, melt the frosting in a microwavable bowl for 10-12 seconds. Dip the tops of each cookie into the melted frosting. Add sprinkles, if desired.

Notes:

1. Store leftover cookies in an airtight zip lock bag or container on the counter for 3-5 days, the fridge for 7-10 days, or in the freezer for up to a month. 
2. Don’t over mix the dough after you add the flour. It can over develop the gluten and cause the texture to be off.
3. I recommend using using a food scale to measure out the flour to ensure accuracy with the texture of the cookies. If you don’t have one just be sure you don’t pack it into the measuring cup. Use a knife to evenly level the flour. I use THIS food scale to measure my flour and food. 
4. I recommend using *2 Tbsp regular brown sugar in combination to the white granulated sugar substitute. The brown sugar makes the cookies soft and tender. It also gives the cookie a richer flavor.
5. The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use. Lakanto Monkfruit Sweetener also has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.

Makes 32 cookies 

3  Points® per cookie if using either the regular sugar option or the sugar free frosting with sprinkles option  

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Author Notes:

• Point values do not include optional sugar free frosting.