Ezek Egészséges cukros sütik are delicious 4-ingredient cookies made with no eggs and no dairy. They have a sweet taste and a delicate texture, perfect with a coffee or a cup of tea.
I love making cookies for Christmas and when I don’t make my Mandulalisztből készült ujjlenyomat-sütik vagy a Könnyű mézeskalács sütik, I like to bake sugar cookies. I normally bake my Mandulalisztből készült cukros sütik, but my kids wanted a more traditional taste, so I had to go for regular flour.
These cookies have all the taste, texture, and looks of traditional sugar cookies, but they are made with all-around healthier ingredients.
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Egészséges cukros sütik
Hozzávalók
- 1 csésze Univerzális liszt - (1. megjegyzés)
- ¼ csésze Juharszirup - (2. megjegyzés)
- 3 evőkanál Kókuszolaj - firm and not liquid, or dairy-free butter
- 1 evőkanál Mandulatej - (3. megjegyzés)
Optional – highly recommended for flavors
- ¼ teáskanál Só
- 1 teáskanál Vaníliakivonat
Utasítás
- In a mixing bowl, add flour, maple syrup, dairy free butter or coconut oil, almond milk, vanilla extract, and salt – if used.
- Use the paddle attachment of your stand mixer, or stir with a rubber spatula, or use your fingers to rub the dairy-free butter or firm coconut oil with the flour. Since your hands are warm, the butter/coconut oil melt in the flour, gently forming a dough as you knead
- If too dry, or crumbly, add an extra tablespoon of almond milk, if too wet, sprinkle a little more flour.
- Knead until it forms a smooth cookie dough. Divide it in two pieces of the same size, wrap each in plastic wrapping, and press them into a circular shape.
- Refrigerate the dough for 30 minutes, or until the dough firms up a bit.
- Melegítsd elő a sütőt 180 °C-ra.
- Cover a baking sheet with parchment paper. Slightly oil the paper with a cooking oil spray. Set aside.
- Remove the plastic wrapping and knead the dough again as it's hard and cold after spending time in the fridge and the dough could be a bit crumbly.
- Place the cookie dough on a lightly floured surface and roll it with a rolling pin into a thin sheet of about 0.2 inch (1/2cm) in thickness.
- Use a cookie cutter to cut out the shapes and place each cookie on the prepared baking sheet. The cookies won't spread in the oven but keep a little space between each of them to make sure they don't touch each other.
- Bake the cookies for 8-10 minutes at 350 °F (180 °C) until lightly golden-brown on the edge, they will stay white pale overall it doesn't mean you have to bake them more! The longer you bake them, the harder they will be.
- Let the cookies cool down for 5 minutes on the cookie sheet, then on a cooling rack.
- Serve the sugar cookies plain or decorate them with my royal icing recipe.
Megjegyzések
Felszerelés
Táplálás
Összetevők és helyettesítések
You only need 4 base ingredients for this recipe:
- Univerzális liszt – Regular flour provides structure and a delicate, crumbly texture, typical of sugar cookies. For a gluten-free version, use my gluténmentes átállási útmutató.
- Juharszirup – Maple syrup naturally sweetens the cookies without refined sugar, adding a slight caramel flavor. Alternatives include agave syrup, coconut nectar, or date syrup, though each may affect the flavor slightly.
- Kókuszolaj – Coconut oil adds richness and a subtle coconut flavor. It should be solid for the right texture. Dairy-free butter works too for a more buttery taste.
- Mandulatej – Almond milk adds moisture and helps form the dough. Substitute with other plant-based milks like oat, soy, or rice milk based on your preferences.
How to Make Healthy Sugar Cookies
This is a super simple recipe to make, here are pictures of the key steps:
Pour all the 4 base ingredients into a mixing bowl.
Work the dough until it forms a ball.
Roll the dough into a flat shape of uniform thickness and use cookie cutter to form cookies. Reuse and re-flatten leftover dough.
Bake the healthy sugar cookies for 8-10 minutes at 350 °F (180 °C) and let them cool down for a few minutes before decorating.
Carine sütési tippjei
I have a few more tips for you to make the best cookies:
- Chill the dough thoroughly for the best texture. Cold dough holds its shape better, preventing spreading and helping achieve that perfect, clean cookie cut.
- Roll the dough between two sheets of parchment paper to prevent sticking and ensure an even thickness. It makes transferring easier, especially for intricate shapes.
- Rotate the baking sheet halfway through baking to ensure even browning, especially if your oven has hot spots.
- Use a light touch when handling the dough after chilling, as it can be slightly crumbly. Press gently to reform it as needed.
- For a crisper cookie, bake for an extra 1-2 minutes; for a softer, chewier texture, bake on the lower end of the time range.
- Use a ruler or rolling pin rings for uniform thickness. Consistency helps the cookies bake evenly.
- Add zest from lemon or orange to brighten the flavor. Citrus zest pairs beautifully with the vanilla and adds a subtle aromatic note.
- Make ahead and freeze the dough for easy baking later. Wrap well and freeze for up to 2 months; just thaw in the fridge before rolling and baking.
- Decorate with natural colored icing for a festive touch. Consider using coconut butter or powdered sugar mixed with plant milk as a simple glaze.
Awesome recipe
Köszönöm!
which gf conversion do you recommend? I’m assuming mire structure, but neither says cookies.
I have developed my own gluten conversion chart itt .
love the sugar cookies
Köszönöm szépen!
How do you store these? Room temp?
Store the cookies in an airtight container for up to 4 days. Freeze up to 1 month in zip bags. Thaw at room temperature the day before.
can you use regular milk?
Teljesen!
Hello! Can I make this dough night before and leave in fridge overnight to roll out next morning? Thank you!
I haven’t tried that, I usually like to bake them ahead. Refrigerating cookie dough change their spreading and texture.
Would honey instead of maple syrup work?
Biztos!
i will try for my baby
Csodálatos! Írd meg, hogy sikerült.
Hello, great to see a fellow Kiwi thriving in the food blog world. Can I change out maple syrup for caster sugar?
Kia ora! but no sorry you can’t swap a liquid sweetener for a granulated sweetener in egg-free baking. But you can use my 3-ingredient sugar cookie recipe to use sugar instead.
Szia,
Great recipe and very easy to make! We made halloween cookies with my 5 Yr old daughter. Is it possible to add a nut spread in this recipe, such as peanut butter? Thanks in advance
I haven’t tried to replace the coconut oil for peanut butter, it might work, but nut butter will make them a bit crumbly I am guessing. If you add nut butter without changing the remaining ingredients, you will definitely need more flour or the dough will be too wet.