Sugar Cookies Recipe

Sugar Cookies Recipe made with Truvia

Return to a simpler, sweeter time with these tender sugar classics. They contain 18% fewer calories* and 76% less sugar* than the full-sugar version. Makes 6 dozen cookies. To watch a video demonstration of how to make this recipe, click here.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving size: 2 cookies (30g)

Calories: 130 Calories


  • 1 cup unsalted butter

  • 1 cup Truvia Cane Sugar Blend

  • 2 eggs**

  • 2 tsp vanilla extract

  • 1 Tbsp skim milk

  • 4 cups all-purpose flour

  • ½ tsp baking soda

  • ½ tsp salt


  • 1.

    In a large bowl, cream together butter and Truvia Cane Sugar Blend until smooth. Beat in eggs, vanilla and milk.

  • 2.

    Combine flour, baking soda and salt in a separate bowl. Gradually add the dry ingredients to the creamed mixture, beating well after each addition.

  • 3.

    Place dough on a lightly floured work surface. Divide dough in half; pat each into a circle and wrap with plastic wrap. Chill cookie dough for 30 minutes or until slightly firm.

  • 4.

    Preheat oven to 350° F. Roll chilled dough to ¼ to ⅛-inch thickness on a lightly floured surface.

  • 5.

    Cut with a cookie cutter and place cookies 1 inch apart on lightly greased cookie sheets.

  • 6.

    Bake for 10 to 12 minutes or until edges of cookies are lightly browned.

  • 7.

    Allow to cool 5 minutes on pan, and then place cookies on wire rack to cool completely.

  • 8.

    Store leftovers in sealed container.

*These cookies have 130 calories and 3 grams of sugar per serving compared to the full-sugar version that has 160 calories and 13 grams of sugar per serving.

**Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.

Nutrition Per Serving

Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Cholesterol 25mg
Sodium 65mg
Total Carbohydrate 19g
Dietary Fiber 0g
Total Sugars 3g
Erythritol 3g
Protein 2g
Vitamin D 0% DV
Calcium 0% DV
Iron 4% DV
Potassium 0% DV
Sugar Cookies is rated 3.7 out of 5 by 20.
Rated 4 out of 5 by from Great with tweeking I viewed this recipe, along with my family favorite, but I wanted to use a natural sweetener. I decided to increase the butter and cut down the flour. I used 11/2 C of butter and 31/4 C flour. I don't use flour to roll out the dough with, therefore it doesn't become too stiff with rerolling. I use cold dough, chill for at least 2 hours but up to 24 hours before rolling and cutting cookies. If you will use two sheets of waxed paper, plastic wrap, or silicone mats to roll dough between, then dip your cutters into pwd sugar instead of flour, wiggle and then you gently remove to sprayed cookie sheet. The children thoroughly enjoyed decorating these delicious cookies, especially the Mickey Heads!!
Date published: 2017-01-05
Rated 1 out of 5 by from Awful - better as dog treats I made the recipe exactly as it's written, except I used a bit less flour (as was recommended by another reviewer). The dough was SO THICK, my mixer was overheating. But I finally got the cookies rolled out and put in the oven. They are not sweet - not even slightly. One cup of stevia with FOUR cups of flour?? I've never baked with the stevia bakeable blend, so I didn't know what to expect. The final product is dry and bland, with no sweetness at all. These are going to be dog treats ... if the dogs don't choke on them. I'm so disappointed!!
Date published: 2016-07-12
Rated 3 out of 5 by from I like them My daughter was very disappointed in this sugar cookie LOL. I thought it was okay being was dry and dense more of a sugar tea cookie biscuit but soft. I cut the recipe in half and then used even less flour than required. Made them in squares so I guess they look like tea biscuits to me. No they were not sweet but I did enjoy them because I don't care for super sweet cookies. I guess the next batch I will have to enjoy for myself because everyone else said no.
Date published: 2017-01-21
Rated 4 out of 5 by from Adjust ingrediants I always like to cook and save calories and/or fat. It became clear when I was preparing the mixture that either too much flour was called for or not enough liquids. There was no way to separate dough into halves as it was way too dry. I put the dough back in the fridge and added about 1/8 cup of skim milk and this helped it enough to work with. As for taste, these taste pretty darn good.
Date published: 2017-08-02
Rated 5 out of 5 by from perfect holiday cookie! These were perfect for making and decorating with my son. The amount of sweetness is perfect if you'll be decorating with frosting. Some tips: sift the flour for a more workable dough and a fluffy cookie. Also, if our struggle to roll out outage second time, pop it back in the fridge for a few minutes.
Date published: 2016-09-22
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