Sugar cookie dough is so versatile that it could be used in most recipes that calls for cookie crusts or as a crumbled topping for any custard or ice cream dessert or just as a dunking cookie in the morning cup of coffee, afternoon tea or evening milk…
I was not really sure how will these cookies turn out without using eggs in the batter and I was wondering how will they bake.. are they going to crumble after baking, are they going to lose their shape?! But I had faith!!
Aaaaaaand I was right…The cookies were melt in your mouth buttery, delicious and sweet….Everyone loved them and no one noticed they are sugar free, no one missed the real sugar and that’s what I call a successful recipe, light and full of flavor without the guilt…
The cookies held their shape so well………..I love it when cutout cookies hold their shapes after baking and it won’t feel as a waste of time when you find and use your favorite cookie cutters and after all the hard work the cookies loses their shapes and spread all over the place after baking.
This is one of the easiest recipes I have created as a cookie, all it took is five minutes to prepare and thirty minutes in the fridge to chill… no rolling with a rolling pin either… all you have to do is spread the dough with your fingers and cut to any shape you desire…
Of course I choose the hart shape cookie cutter… why? Well its cooking from your heart after all!
Preheat oven 375′
2 1/2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
2 stick unsalted butter room temperature
1 1/2 cup granulated sugar or sugar substitutes (use the one is approved by your DR)
1 tsp. vanilla extract
1/4 tsp. baking soda
powder sugar (if desired)
Cream butter and sugar or sugar substitutes in a bowl of a stand mixer fitted with the flat beater attachment for about a minute or two or until the sugar is completely dissolved.
Add vanilla extract and mix for few seconds
Sift flour, baking powder, salt and baking soda.
While the mixer on low gradually add the dry ingredients to the creamed butter and sugar mixture, mix for one minute scraping down the side of the bowl from time to time until all the flour is incorporated.
Wrap the dough with plastic wrap and chill in the fridge for 30 minutes.
Remove the plastic wrap and with clean floured hands spread the dough on floured surface.
Spread the dough until it is about an inch high in thickness, cut the dough with your favorite cookie cutter, remove the cookies with a flexible or wide offset spatula and place them onto cookie sheets lined with parchment paper.
Gather the scraps and repeat until all the dough is used.
Bake the cookies for 10-13 minutes or until the edges slightly golden.
Cool the cookies in the pans for about 5 minutes, carefully remove the cookies and place onto cooling racks to cool completely.
Dust with powder sugar and serve.