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Two Point Soft Sugar Cookies

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

Servings: Makes 32 cookies 

GREEN: 2 SmartPoints for 1 cookie or 2 cookies for 5 SmartPoints

BLUE: 2 SmartPoints for 1 cookie or 2 cookies for 5 SmartPoints

PURPLE: 2 SmartPoints for 1 cookie or 2 cookies for 5 SmartPoints

 

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

When it comes to baking a pinch of this and a dash of that can be a recipe for disaster. Unlike soups or casseroles, where too much or too little of an ingredient won’t make that big of an impact-cookie recipes are an exact formula. What you add and subtract could affect the final texture of baked goods.

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 Sweetner 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.

You can get this online HERE at Lakanto.com. Plus you’ll get 20% off any non sale items with promo code: POUND20

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.

Servings: 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 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)

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. Roll each ball in the 1/4 cup sugar to coat. Set the balls on the baking sheet
  9. 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.

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.

 

Servings: Makes 32 cookies 

GREEN: 2 SmartPoints for 1 cookie or 2 cookies for 5 SmartPoints

BLUE: 2 SmartPoints for 1 cookie or 2 cookies for 5 SmartPoints

PURPLE: 2 SmartPoints for 1 cookie or 2 cookies for 5 SmartPoints

 

Author Notes:

  • Point values do not include optional sugar free frosting. 
Yield: 32

Two Point Soft Sugar Cookies

Two Point Soft Sugar Cookies

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

Author: thepounddropper.com

Prep Time 15 minutes
Cook Time 8 minutes
Additional Time 3 minutes
Total Time 26 minutes

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 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)

Instructions

    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.
    5. Beat the egg and vanilla extract. 
    6. Slowly stir in dry ingredients just until a dough forms. Do not over mix.
    7. Cover bowl with plastic wrap and refrigerate dough for at least 1 hour.
    8. 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).
    9. Roll each ball in the 1/4 cup sugar to coat. Set the balls 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.

    Servings: Makes 32 cookies 

    GREEN: 2 SmartPoints for 1 cookie or 2 cookies for 5 SmartPoints

    BLUE: 2 SmartPoints for 1 cookie or 2 cookies for 5 SmartPoints

    PURPLE: 2 SmartPoints for 1 cookie or 2 cookies for 5 SmartPoints

Notes

    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.

    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.

    NOTES:

  • 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. 
  • Don’t over mix the dough after you add the flour. It can over develop the gluten and cause the texture to be off.
  • 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. 
  • 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.
  • The Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar. Therefore, if you use a different sugar substitute- you will want to use the conversion for real sugar that is recommended for real sugar. (Please refer to the conversion chart on back of the sugar substitute package you use.) 

Nutrition Information:

Yield:

32

Serving Size:

1

Amount Per Serving: Calories: 68Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 121mgCarbohydrates: 10gFiber: 0gSugar: 2gProtein: 1g

The SmartPoint values and nutritional information is estimated and figured based off the brand of ingredients listed in the recipe using the WW app. The SmartPoint values may vary depending on the brand of ingredients used. To calculate the Smartpoint value on a recipe you will need to enter the ingredients in the WW app manually by creating a recipe using the recipe builder. The WW app does not recognize the zero point ingredients in recipes and will calculate it based only off the nutritional information; which will not be accurate.

 

Ivy Summers

Tuesday 8th of December 2020

Yaaaaaassssssss. I can't wait. My WW friend and I are doing a cookie swap using your 10 Holiday Cookies. I. Can't. Wait.

Ivy Summers

Monday 7th of December 2020

Can these be made into cutout cookies??

Lindsay Kehl

Tuesday 8th of December 2020

Hi Ivy

I have an update!! I had two of my readers who did use this recipe for cut out sugar cookies. All you need to do is: chill the dough for at least two hours it will be able to used for cut out cookies. After it's chilled- Place chill dough on a floured surface and roll to ½” or ¼” thickness. Use cookie cutters and cut into shapes!

Yay! You can then frost them using the Pillsbury sugar free vanilla frosting!

Thanks so much!

Toni Sibley

Wednesday 21st of October 2020

Lindsay, first I just want to think you for all your amazing recipes. I love the Apple Cider Donuts. I keep extras in the freezer all the time lol. But I actually wanted to ask you if it was possible to use your sugar cookie recipe to make cut out cookies? FYI, I am constantly referring my WW app friends to your website .

12 Indulgent Recipes for Low Calorie Cookies - Health Beet

Tuesday 21st of April 2020

[…] found this site via Pinterest. A Weight Watchers recipe blog called the Pound Dropper. These sugar cookies look so delicious! She replaces full calorie sugar with the Monk Sugar I […]

marie johson

Tuesday 24th of December 2019

Lovely recipe. They look so good that i want to eat them all <3 thanks for sharing

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