American · Dessert
Sugar Cookies
A lightened take on the classic American sugar cookie, built with a yogurt-and-egg-white batter and a reduced, part-allulose sweetener load to cut calories while keeping the soft, lightly crisp-edged bite the original is loved for.
$1
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
175Calories
4.2gProtein
7.4gFat
27gCarbs
7.7gSugar
0.9gFiber
354mgSodium
14mgChol
3.5gSat Fat
75mgPotassium
27mgCalcium
1mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
5gAllulose
0.5gAlcohol
Goes well with
Belgian Witbier
local
Milk
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment.
2
In a bowl, beat the softened butter with the sugar and allulose using a hand mixer until light and creamy, about 2 minutes.
3
Mix in the greek yogurt, egg white and vanilla extract until smooth and fully combined.
4
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder and salt.
5
Fold the dry ingredients into the wet mixture until a soft, slightly sticky dough forms; do not overmix.
6
Divide the dough into 2 equal portions and flatten each into a round disc about 1.5cm thick on the lined baking sheet, spacing well apart.
7
Bake for 11-13 minutes until the edges are just turning pale gold but the centres still look soft.
8
Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g all purpose flour
- 8g8g almond flour
- 14g14g sugar white
- 10g10g allulose
- 12g12g softened butter
- 15g15g greek yogurt
- 1/21/2 egg whites, lightly beaten (15g)
- 3g3g vanilla extract
- 2g2g baking powder
- 1g1g salt
