The BEST Sugar Cookies

The BEST Sugar Cookies

Prep: 15 mins
Bake: 10 mins
Makes 24 cookies, Serves 12

I’ve made these cookies countless times and with many subtle changes to diversify the flavor and look.  I love sugar cookies because of the simplicity of ingredients and flavors. You can taste each individual ingredient, appreciate each by themselves and also how they work together in harmony in the finished cookie.  This recipe makes amazing cut out cookies by using a little flour and rolling out the dough, or simply roll them in your hands and coat them in sugar to make traditional cookies or add a little superfood coloring and make brightly colored sugar cookies.  Add ½ tsp of almond or lemon extract for flavor variation. They are great with or without frosting and store well in the freezer for months.  They are soft, chewy, buttery and perfectly sweetened.  This is one of my go-to bakery style cookies for all seasons and occasions.  For a more traditional frosted cut-out cookie recipe, use the “Holiday Cut-Out Cookie” recipe on the website. 

The BEST Sugar Cookies

The BEST Sugar Cookies
Dry Ingredients:
2 ¼ cups Flour Swap
1 ½ cups Sugar Swap (plus more for rolling if desired)
½ teaspoon baking powder (double for Grain-Free)
½ teaspoon salt 
Wet Ingredients:
1 cup Butter Swap
1 Egg Swap
1 tablespoon vanilla extract

The BEST Sugar Cookies!
Preheat the oven 350 degrees.  Line cookie sheets with parchment paper.

Mix all dry ingredients well.  Add wet ingredients and mix with a spoon or hand mixer until smooth cookie dough batter is achieved.  You may need to knead with your hands until the dough comes together well. Use a small cookie scoop to get equal cookies and roll in your hands to form a ball.  Coat the cookie ball in Sugar Swap and press down on the parchment lined cookie tray.  To make cut out cookies, flour your counter surface and roll dough until it’s about ½ inch thick and use your favorite cookie cutters to make shapes then transfer to your cookie sheets.

Bake 10-12 minutes or until bottoms are golden and tops start to crack.  Allow to cool on the cookie sheet for a few minutes before transferring to a wire rack to completely cool.  You can gently press down each cookie while they are still warm to create a more dense and chewy finished cookie.  Frost if desired (see recipe for Holiday Cut-Out Cookies for perfect buttercream frosting) and store covered in the fridge for up to 1 week or freeze for longer term storage.   *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.

The BEST Sugar Cookies Nutrition Label

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