After a lot of trial and error preparation of sugar cookies, I have finally managed to re-create the best yet full proof “no spread” zero calorie sugar cookie recipe that will not disappoint you. For your cookies not to spread out while baking, you’ll need a very KEY ingredient known as – Corn flour – and to make them much healthier, I have used a zero calorie Lakanto monkfruit classic sweetener that you too can acquire for yourself if you are trying to cut out processed sugar.

Just to clear the air, I’m in partnership with Saraya Kenya Company Limited who are also behind the Japanese branded company – Lakanto which is a zero calorie sweetener product – here in Kenya as well as being the Nairobi county distributor of the product and the brand ambassador.

Currently there are two available packages for the monkfruit sweetener and they go for: 235g – Ksh 950 per packet and the 800g – Ksh 2,200 per packet. Feel free to contact me via any of my socials – Instagram, Facebook or Twitter or via E-mail: [email protected] for all those interested in both retail + wholesale purchases.

Here’s what you’ll need:

Dough Prep time: 20 mins  Chill time: 20 mins  Roll + cut out time: 4 mins

Bake time: 10 mins  Cooling time: 30 mins   Decorate time: 30 mins

Setting time: 30 mins   TOTAL TIME: 2.4 hours

Yields: 16 sugar cookies ( 1/2 the cookie dough)

Serves: 8 pax ( each gets 2 cookies)

Main Ingredients:

*Sugar cookies*

  • 480 g of all-purpose flour
  • 60 g of corn flour
  • 3/4 teaspoon of salt
  • 227 g of margarine – at room temp
  • 200 g of Zero Calorie Lakanto Monkfruit Sweetener
  • 2 teaspoons of vanilla essence
  • 2 eggs – at room temp

*Icing glaze*

  • 4 cups of icing sugar
  • 2 tablespoons of vanilla essence
  • Whipping cream (DO NOT WHIP IT)
  • Gel food color ( of your choice)

*Important tools used*

  • Large mixing bowls
  • Rubber spatula
  • Stand mixer – fitted with a paddle attachment
  • An oven
  • Measuring cups/spoons
  • silicon mat
  • rolling pin
  • piping bags
  • cookie cutters / – any circular object ( big & small)
  • seive
  • baking tray
  • Measuring digital scale
  • Clear cling foil

Instructions:

Step 1: Sift all the dry ingredients – Flour + salt + corn flour together. Set that a side.

Step 2: Prep the wet ingredients – By first fitting the stand mixer with a paddle attachment. In the bowl of the stand mixer, place the margarine and whip it on its own first for 2 mins until its light and soft. Add in the sweetener in this case its the Zero calorie Lakanto monkfruit to the whipped margarine, whip them together for 10 mins with intervals of 5 mins while scrapping the sides. The consistency should be fluffy, and white-ish in color. Add the eggs – one by one, and whip it well, once the mixture comes together, add the flour mixture gradually in three portions and don’t forget the vanilla. Whip until the consistency looks crumbly and the texture feels like that of play dough.

Step 3: Chill/ Refrigerate the dough – I decided to divide the dough into two portions. If you have zip lock bags – the better, but if you don’t you can use “clear cling film foil. Place half of the dough onto a cling foil and wrap it well. Gently roll it – with the help of a rolling pin as you shape it. Re-peat for the other batch. Chill for 20 mins.

Step 4: Preheat the oven to 190 C.

Step 5: Roll, cut out and prep the cookie dough – I’m only using one of the batches. Un-wrap the foil. Place a silicon mat on your counter top and lightly dusted with all-purpose flour. Place your dough and gently work it by rolling it and (don’t worry if it starts cracking or breaking) Keep warming it up with rolling  and moving it around. Don’t forget to dust with flour when it gets sticky. When it gets to at-least 1/4 inch thick, cut it out into circles, and cut out the middle too, to resemble a donut shape. Transfer the cut out cookies to a baking tray lined with a silicon mat.

Step 6: Bake at 190 C = 10 mins – The first cookies I baked for 12 mins and they started browning at the bottom and edges, – there isn’t any problem with that – but most sugar cookies aren’t supposed to be browned at the bottom or edges. Stick to 10 mins. Time it  if you have to.

Step 7: Cool completely – Once they’ve baked, around the center will fill quite soft, don’t be tempted to bake them any longer. First let them cool completely on the baking tray, then gently transfer them to a cooling rack to further cool.

Step 8: Prep the icing glaze (I did this part off camera) – In a large bowl, sift together the icing sugar. Add in the vanilla first, mix to test the consistency, if its still too dry and thick, add a Tablespoon of whipping cream as you mix until you get the perfect consistency for the glaze. Divide the icing mix into four colors of your choice. I settled with yellow + green + blue + chocolate. Place each colored mix into different piping bags.

Step 9: WATCH THE VIDEO – for the illustration on this part. Filling the colored and adding your favorite sprinkles.

Step 10: Serve and take a couple of bites.

No more worrying about spreading while baking of your sugar cookies.

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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