These sugar cookies have less sugar than the standard recipe making them the perfect not too sweet sugar cookies.
I am a big fan of sugar cookies, but sometimes they are just TOO SWEET. Yes, I KNOW they’re called sugar cookies for a reason, but sometimes that sugar overload can be too much!
This Not Too Sweet sugar cookies recipe makes cookies that are delicious and not overly sweet. They’re truly my favorite.
If you plan on making a frosted sugar cookie, these are a great base because they compliment a super sweet frosting nicely by creating just the right balance.
They’re also perfect with coffee or a nice cold glass of milk. They’re considered a good dunking cookie because they don’t fall apart too easily.
Not Too Sweet Sugar Cookies Recipe
Ingredients:
½ cup butter, softened
¾ cup sugar
3 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
¼ cup vegetable oil
¼ cup milk
3 ¾ cups flour
5 teaspoon baking powder
additional ¼ cup sugar
How to make less sweet sugar cookies:
Preheat oven to 350 degrees. Grease baking sheets or line with parchment paper.
Cream the butter and sugar until fluffy. Add eggs one at a time. Add in extracts, milk and oil. In a separate bowl, mix together the flour and baking powder. Add the flour mixture to the wet mixture and stir until combined.
Put the additional sugar in a shallow dish. Roll dough into 1″ balls. Then roll each ball on the sugar plate to coat. Place 2″ apart on baking sheets. Use a wide, flat bottomed glass to press down on each ball to shape into a cookie form.
Bake approximately 10 minutes or until the bottoms are just starting to turn golden brown.
Not Too Sweet Sugar Cookies
Equipment
Ingredients
- ½ cup butter softened
- ¾ cup sugar
- 3 eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil
- ¼ cup milk
- 3 ¾ cups flour
- 5 teaspoon baking powder
- additional ¼ cup sugar
Instructions
- Preheat oven to 350 degrees. Grease baking sheets or line with parchment paper.
- Cream the butter and sugar until fluffy.
- Add eggs one at a time.
- Add in extracts, milk and oil.
- In a separate bowl, mix together the flour and baking powder.
- Add the flour mixture to the wet mixture and stir until combined.
- Put the additional sugar in a shallow dish. Roll dough into 1″ balls. Then roll each ball on the sugar plate to coat.
- Place 2″ apart on baking sheets.
- Use a wide, flat bottomed glass to press down on each ball to shape into a cookie form.
- Bake approximately 10 minutes or until the bottoms are just starting to turn golden brown.
Alexandria says
Hello, if I make the cookie dough now and put it in the refrigerator overnight, will it cook the same? And will I need to let it get to room temperature before I start working with it or can I roll it out etc right away?
I’m not a baker so thank you!
Sarah says
The cookies are in the oven right now, I don’t like the way they feel. The texture is that of play dough and not of cookies- that’s bothersome. I think there’s too much baking soda.
Chrysa says
How did they end up turning out?
J-9 says
These cookies were amazing! They were light and airy but crisp at the same time. I love almond-flavored cookies, and these were great. I will send a dozen off to my daughter at college and hide the remainder from my husband. I changed the size of each cookie, reducing each ball to about 1/2 inch in diameter. That way I was able to eat more cookies for the same amound of calories.
Alexandria says
HI, can this dough be rolled out to make with cookie cutters? Thanks
Chrysa says
Yes, it can!
Alexandria says
Thank you!
Robin Wilson says
I adore almond flavoring! I wonder if the vanilla could be left our or more almond added to give it more? They look delicious to say the least. So glad that these do not have to be rolled out. Very nice recipe. Thanks for sharing.
rstuck2003 says
Ok, thanks! I will give em a try!!
rstuck2003 says
So these cookies come out crisp or are they soft? I’m looking for a good soft sugar cookie recipe. Thanks!!
Jinxy and Me says
They are on the soft side, but the edges get crisp.