Kids will love these low sugar cookies that are as fun to cut out and decorate as they are to eat. This one-bowl recipe needs simple ingredients and comes together in about 10 minutes.
Why You'll Love This Low Sugar Cookies Recipe
We love sugar cookies in our house and I love it when I can cut out a bit of the sugar. Contrast the recipe you'll find below with my oat flour sugar cookies recipe - the recipe in this post contains less than half the amount of sugar in a traditional sugar cookie recipe yet it's still delicious! And even better, my kids still love them! Here's why this is a stellar recipe:
- Less sugar - This low sugar cookie recipe is significantly less sugary than usual sugar cookie recipes, but they are still sweet enough and my kids still love them.
- Whole wheat flour - I love baking with whole wheat flour, and it's an easy swap into this recipe to give them a dose of whole grains and extra protein and fiber.
- Easy to make gluten-free - Check out my easy gluten-free swap below. This recipe is written to use wheat flour but it's beyond a cinch to adapt them being gluten free.
Ingredients Needed for Low Sugar Cookies
The six ingredients needed to make this lower sugar cookie recipe are outlined below. The recipe card will contain the full ingredient amounts and detailed instructions.
- Flour - I love white whole-wheat flour in this recipe but all-purpose flour works well too.
- Granulated sugar - You'll use much less sugar in these low sugar cookies than in a traditional sugar cookie recipe. If needed, you can increase the amount of sugar.
- Baking powder
- Butter - I always use unsalted butter when I bake.
- Milk - Whole milk or 2% milk will work.
- Vanilla - Use pure vanilla extract for the best flavor.
How to Make Lower Sugar Cookies:
- Make dough: Stir and knead all of the ingredients together in a bowl.
- Rest: Make a flattened disc of dough, wrap in plastic, and rest in the fridge.
- Prepare: Preheat the oven to 375°F and line two baking sheets.
- Roll: Roll out the dough to about ¼-½-inch thick.
- Cut: Using cookie cutters, cut out cookies.
- Bake: Place cookies on baking sheets and bake for 7-9 minutes, until lightly browned.
- Cool: Remove from the oven, let cool completely, and make a simple icing if desired.
Tips and Variations
A few simple variation suggestions to try when making low sugar cookies are included below:
- Make gluten-free: To easily make these cookies gluten-free, substitute 2 ½ cups of oat flour for the white whole wheat flour. Or, swap in your favorite 1:1 all-purpose gluten-free baking flour.
- Add chocolate: To make these chocolate low sugar cookies, substitute ½ cup of unsweetened cocoa powder for ½ cup of flour.
- Add-ins: Throw in some add-ins like chopped chocolate, lemon zest, orange juice, or almond extract for extra flavor.
- Spices: To make these lightly spiced low sugar cookies, add ½ teaspoon of ground cinnamon, ginger, or cardamom.
- Holiday cookies: Mix in crushed candy canes or top the cookies with crushed candy canes when they come out of the oven.
- Icing: We love to add icing to these cookies. To make a quick icing, mix 1¼ cups of powdered sugar with a few drops of milk and food coloring. Add more sugar if it is too thin to spread. Paint onto the cookies with a clean paintbrush.
How to Store
Place low sugar cookies in an airtight container and store them on the counter for up to 5 days. Or, place cookies in a freezer-safe sealable bag or freezer-safe container and store in the freezer for up to 3 months. Thaw the cookies in the fridge before serving.
More Cookie Recipes
Low Sugar Cookies
Kids will love this recipe for low sugar cookies that are as fun to cut out and decorate as they are to eat.
Ingredients
- 2 cups white whole-wheat flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ cup unsalted butter , at room temperature
- 4 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Place all ingredients into a bowl and use a rubber spatula or wooden spoon to mix together the dough. If needed, add a few more drops of milk to bring it together. Then knead the dough a few times with your hands.
- Now flatten the dough into a disc and wrap it in plastic. Refrigerate while the oven preheats.
- Preheat the oven to 375°F and line two baking sheets with parchment paper or silicone mats.
- Roll the dough to about ¼-½-inch thick between two pieces of lightly floured parchment paper or on a floured counter.
- Cut out the dough with a cookie cutter and transfer to the prepared baking sheets. Bake for 7-9 minutes, until lightly browned around the edges. Thicker cookies will take longer to bake!
- Remove from the oven, let cool on the baking sheet for a minute, and transfer to a wire rack to cool completely.
- To make a quick icing, mix 1¼ cups of powdered sugar with a few drops of milk and food coloring. Add more sugar if it is too thin to spread. Paint onto the cookies with a clean paintbrush.
Nutrition
Calories: 85kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 19mgPotassium: 16mgFiber: 1gSugar: 4gVitamin A: 122IUCalcium: 21mgIron: 0.3mg
Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
Did you make this recipe?Let me know in the comments how it went!
Helen spiridakis says
A great activity for little ones during a difficult time. And tasty as well. Thank you for a colorful & inspiring post.
Helen spiridakis says
Nice, timely post. An unusual time for sure. Thanks!