Notes: Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, but the cookies will have detectable “wheat-y” taste.
Use a store-bought gluten-free flour blend (like
this one!) for the gluten-free option, but make sure you measure it carefully,
like this or with
my favorite kitchen scale!
It’s very important to measure the flour correctly, using
this method or a
kitchen scale. (← That’s the one I own and love!) Too much will dry out your cookie dough and make your sugar cookies crumbly.
If using coconut oil, the cookies may have a faintly detectable coconut flavor.
Vanilla extract may be substituted for the butter extract, but the cookies will not have the same iconic “sugar cookie” taste.
This is the liquid stevia that I use. It’s one of my favorite ingredients (you’ll use it in all of
these recipes of mine, too!), and I buy it online
here because that’s the cheapest price I’ve found. You cannot substitute pure maple syrup, honey, agave, or any type of sugar (coconut, brown, granulated) for the liquid stevia because cookies require a precise balance of wet and dry ingredients. (See my blog post above for more information.)
Honey or
agave may be substituted for the pure maple syrup.
The lemon juice and maple syrup must be at room temperature. If cold, they will immediately re-solidify the melted butter or coconut oil.
This is my favorite plastic wrap. It clings SO much better than other brands I’ve tried! And
this is my favorite rolling pin. Its surface is much more even than traditional wooden rolling pins, and it’s perfect for rolling out dough for cinnamon rolls too!
If chilling the cookie dough longer than 2 hours, it may be necessary to “thaw” the cookie dough on the counter for 15-20 minutes before trying to roll it out. It gets stiffer the longer it chills, so letting it rest on the counter for a short period of time makes it easier for you to roll it out!
If your cookies have air bubbles in their tops after baking, place another (room temperature!) baking sheet on top of them shortly after removing the cookies from the oven. Leave the baking sheet on top while they cool to room temperature.
I used
this cookie cutter.
Regular powdered sugar may be substituted for the confectioners’ style erythritol in the drizzle, but start with 1 teaspoon of milk instead because regular powdered sugar is much less absorbent.
Any milk may be substituted for the unsweetened vanilla almond milk.
For more information regarding the ingredients and instructions, please see the text of my blog post above.{gluten-free, vegan, clean eating, low fat, lower sugar}