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Below is a wonderful recipe for monk fruit sugar cookies that you can try this weekend.
Ingredients
Units Scale
- 1/2 teaspoon baking powder
- 10 tablespoons of softened, unsalted butter
- 2/3 cup of sugar
- 1 large egg, plus 1 extra egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 2/3 of a cup of “Monk Fruit in The Raw Bakers Bag”
- 2 cups unbleached all-purpose flour
- 1/4 teaspoon of salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the baking powder, flour, and salt in a bowl. Then set it aside.
- Beat the butter in an electric mixer on medium-high until it’s fluffy, usually two minutes. Add the sugar and mix further until the mixture is thoroughly blended, about three minutes.
- Next, add the vanilla essence, egg, and extra yolk, beating until completely mixed. Then add the “Monk Fruit in the Raw Bakers Bag” and mix lightly. Set the mixer to low speed, incrementally add the remaining dry ingredient, and blend until the mixture is still lumpy but not completely smooth. Continue to scrape the mixture off the sides using a flexible spatula.
- Separate the dough in half and place it on the counter in plastic wrap. The mixture should be soft and sticky.
- Then shape it into rectangular rounds approximately five inches wide and six inches long, and place them in the fridge to chill for 3 hours.
- Next, roll out each section on a floured counter until it is a quarter inch thick; remember to dust the top with flour as well to prevent sticking. Use a cookie cutter to shape the cookies into your desired shape.
- Line them out on a baking tray, leaving a two-inch gap between each one to allow it to rise.
- Bake for 10–12 minutes, or until golden brown; allow to rest for 5 minutes before removing from the tray and decorating.
- Prep Time: 8 minutes
- Cook Time: 12 minutes