If there’s a way to make sugar cookies a little better for you, I’m all over it. I love cookies, especially the dough! One day I decided I would try to make sugar cookies with Sucanat and I was not disappointed. These cookies are a favorite around here. I can’t wait for you to try them, because these are sure to be a new family favorite for you too!
Why use Sucanat?
I use Sucanat because it is better for your health. Yes, it’s still sugar, but it still has nutrients left in from the molasses. Molasses is the most nutritious part of the sugar cane, so naturally Sucanat will still have vitamins and minerals in it. When you choose Sucanat over regular white table sugar, you are getting small amounts of calcium, iron, B 6, and potassium. You still need to use it sparingly. As I said before it is still sugar, and it is never good to consume too much sugar.
How is Sucanat made?
Sucanat is made by heating sugar cane juice into a syrup. Then it is cooled and crumbled up into dry granules that are much larger than white sugar. Sucanat as said before retains molasses, and because of that Sucanat is brown in color and has much more flavor.
Why you’re going to love these cookies!
These cookies have a delicious flavor from the Sucanat. It is a unique flavor you can only get from using Sucanat. Also as said before you are going to get a little boost of nutrients you can only get from using this type of sugar.
Do I have to use Sucanat in this recipe?
You do not have to use Sucanat for this recipe. If you decide to use regular sugar for this recipe you will use the same amount of sugar as you would Sucanat.
Tips for making these delicious sugar cookies!
- Make sure you set out the butter early so it will be soft when making the cookies.
- Something that helps me keep the kitchen clean is something my mother taught me. Place your mixing bowl in the sink with the faucet pointing away from your bowl. Mix your ingredients in the sink so when dough starts to fling it hits the sides of your sink rather than all over your walls and counter.
- If you want more control over how much salt you are consuming you can use unsalted butter.
- Be sure to fully preheat your oven to 350 degrees before baking. One time I put the cookies in too early and the butter melted out into a puddle around the cookies. They were NOT good!
How to make Sucanat Sugar Cookies
First mix together the softened butter, eggs, Sucanat, and vanilla until completely incorporated.
Next add the rest of the ingredients. Mix until completely mixed together.
When all of your dough is mixed well it is ready to be scooped!
Preheat your oven to 350 degrees.
Next you are going to squish your dough down with a fork or your hands. If you skip this step your cookies will just remain in the same scooped shape when they are done baking.
Once heated, bake for 10 minutes. Let cool, and they’re ready to eat!
Sucanat Sugar Cookies
- 1 c softened butter
- 1 1/2 c sucanat
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 3 c flour
- Mix together the butter, eggs, vanilla, and Sucanat together until light and fluffy.
- Next mix in the rest of the dry ingredients. The flour, salt, and baking soda.
- After it is all mixed together you can start scooping your dough. Place dough balls on a pan with parchment paper on it. You'll want to press your cookies down with a fork or with your hands, if you don't your cookies will remain the shape of the scooped dough.
- Pre heat the oven to 350 degrees and bake for 10 minutes.
- After they are done let cool or eat warm!