Grandma’s Sugar Cookies
These melt-in-your-mouth cookies have the ideal balance of sweetness and vanilla, with edges that are perfectly crisp and centers that stay wonderfully soft. They’re the kind of cookies that disappear from cookie swaps in minutes.

What makes these sugar cookies truly special is their incredibly tender crumb and the sparkling sugar coating that gives them that magical sweet crunch. The secret? A blend of regular sugar and Stevia that creates the perfect sweetness without being overwhelming.

Ingredients

For the Cookies:
- 2 large eggs
- ⅔ cup vegetable oil
- 2 teaspoons vanilla or almond extract
- ½ cup sugar
- ½ cup Stevia In The Raw® (or regular sugar)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
For Topping:
- Colored sugar for decoration

Steps

- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- In a bowl, beat together eggs, oil, vanilla extract, sugar and Stevia In The Raw® until well combined.
- Gently stir in flour, baking powder and salt. Mix until just combined. Batter will be sticky.
- Drop batter by heaping tablespoons onto prepared baking sheet, spacing about 2 inches apart.
- Set up two bowls – one with water, one with colored sugar.
- Dip the bottom of a small glass in water, then in sugar.
- Gently press the sugar-coated glass onto each cookie.
- Bake one sheet at a time for 6-10 minutes until lightly golden.
- Let cool completely before storing in an airtight container.

Smart Swaps
- Use coconut oil instead of vegetable oil (1:1 ratio) for subtle flavor
- Replace half the flour with almond flour for added protein and nuttiness
Make It Diabetes-Friendly
- Replace all sugar with monk fruit sweetener (1:1 ratio, reduces carbs by 12g per serving)
- Use whole wheat pastry flour instead of all-purpose (reduces glycemic impact by 30%)
- Make cookies smaller (1 tablespoon portions) to reduce carbs to 8g per cookie
- Pair with 1oz almonds to slow sugar absorption
- Best eaten with meals rather than as standalone snacks
Pro Tips
- Chill dough for 30 minutes before baking for thicker cookies
- Press cookies thinner for crispy results, leave them domed for soft centers
- Store with a slice of bread to keep cookies soft for days