Date Sugar Cookies
Naturally sweetened with date sugar (dried and crushed dates) these refined sugar free "sugar" cookies are a healthier dessert to enjoy this Christmas season.
Equipment
- cookie cutters
- kitchen scale
- hand held mixer
Ingredients
Wet Ingredients
- 1 cup butter softened
- 1 cup + 1 tbsp date sugar 180g
- 1 large egg
- 2 tsp vanilla extract
Dry Ingredients
- 1 2/3 cup all purpose flour 235g
- 1 tsp baking powder
- 1/2 tsp sea salt
Instructions
Make the dough
- In a small mixing bowl whisk together flour, baking powder, and salt. Set aside.
- In a medium sized mixing bowl cream together butter and date sugar.
- Add egg and vanilla and beat to combine.
- Add the flour to the wet ingredients one third at a time. Fully incorporate the flour before adding more. Beat until all the flour is just combined.
Chill the dough
- At this point, you can roll out the dough. Divide the dough into two portions and roll out on parchment paper 1/4" in thickness. Place the rolled out dough into the fridge to chill for 1-2 hours or up to several days.Otherwise, simply cover the mixing bowl with the dough in it and place in the fridge to chill. In this case roll out the dough after chilling.
Cut out cookies and bake
- Preheat oven to 350F.
- Roll out the dough if you haven't already. I've found it's easier to cut out the dough when the dough is rolled onto parchment paper versus a well floured countertop.
- Cut out your cookies, re rolling the dough when needed to use it all up.
- Place cookies onto a lined baking sheet and bake for 10-15 minutes or until the edges are golden brown.
- Let the cookies cool completely before eating or decorating.
Notes
I highly recommend weighing out the date sugar and flour in this recipe.
Generously flour the dough and your rolling pin when rolling out the dough. It can get sticky fast.
Don't roll the dough too thin or you won't be able to transfer your cookie cut outs to the baking tray.