Easy Sugar Cookies
Easy homemade sugar cookies with simple ingredients and blood sugar-friendly tweaks. Perfect for any occasion!
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup almond flour
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup coconut sugar
- 1/4 cup pure maple syrup
- 1 large egg
- 2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 2 tbsp raw cacao nibs (optional garnish)
- 1 tbsp fresh lemon zest
Instructions
- 1
Combine the all-purpose flour, almond flour, baking powder, sea salt, and cinnamon in a medium mixing bowl, whisking together until well blended, about 1 minute.
- 2
Beat the softened butter and coconut sugar together in a large bowl using an electric mixer on medium speed, creaming until the mixture becomes light and fluffy, about 3 minutes.
- 3
Add the pure maple syrup, egg, vanilla extract, and fresh lemon zest to the butter mixture, beating on medium speed until fully incorporated and smooth, about 2 minutes.
- 4
Gradually fold the dry ingredient mixture into the wet ingredients using a rubber spatula or wooden spoon, stirring until just combined with no visible streaks of flour, about 1 minute.
- 5
Divide the dough in half, wrap each portion tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to handle without sticking.
- 6
Preheat your oven to 350°F and line two baking sheets with parchment paper.
- 7
Roll out the chilled dough on a lightly floured surface to approximately 1/4-inch thickness using a rolling pin.
- 8
Cut the dough into desired shapes using cookie cutters, transferring each cut cookie to the prepared baking sheets, spacing them about 2 inches apart.
- 9
Gather the dough scraps, reroll gently, and continue cutting until all dough is used.
- 10
Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges turn light golden brown but the centers remain slightly soft, about 11 minutes.
- 11
Remove the baking sheets from the oven and allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
- 12
Decorate with natural frosting, fresh berries, or a light dusting of cinnamon if desired, once the cookies have cooled entirely.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| all-purpose flour | 100% whole wheat pastry flour or 50/50 blend with all-purpose | Increases fiber content and slows glucose absorption for better blood sugar control |
| coconut sugar and maple syrup | monk fruit sweetener or allulose in equal amounts | Eliminates refined sugars entirely while maintaining sweetness without spiking blood glucose levels |
| unsalted butter | ghee or coconut oil (use slightly less, about 3/4 cup) | Provides easier digestion and anti-inflammatory benefits while reducing saturated fat content |
| 1 egg | 2 tbsp ground flaxseed mixed with 4 tbsp water, let sit 5 minutes | Creates a vegan option with added omega-3 fatty acids and soluble fiber for improved gut health |
| all-purpose and almond flour | oat flour (use 2 cups) plus 1/4 cup ground psyllium husk | Dramatically increases soluble fiber for prebiotic benefits and sustained blood sugar stability |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 24)
| Calories | 168 |
| Total Fat | 8g |
| Saturated Fat | 4g |
| Cholesterol | 20mg |
| Sodium | 88mg |
| Carbohydrates | 20g |
| Fiber | 2g |
| Sugar | 12g |
| Protein | 3g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
