Soft, thick, and perfectly tender — these sugar cookies are everything a classic sugar cookie should be, sweetened with GoodShoog™. The dough is crumbly (that’s intentional!), and pressing each ball flat with a GoodShoog™-dipped glass gives them that signature thick center with a slightly crisp edge. Don’t overbake — they firm up as they cool.
Ingredients
- 1 cup (2 sticks) butter, room temperature
- ¼ cup avocado oil
- ¾ cup GoodShoog™
- ¼ cup GoodShoog™ (for pressing)
- 1 large egg
- 2 tbsp water
- 2½ cups all-purpose flour
- 1 tsp psyllium husk powder (optional — helps with cookie structure)
- ½ tsp baking soda
- ½ tsp cream of tartar
- 1 tsp salt
- 1 tsp almond extract (optional)
Instructions
- Preheat oven to 350°F.
- In a large bowl, cream together the butter, avocado oil, and ¾ cup GoodShoog™ until light and fluffy.
- Add the egg and water. Mix until combined.
- In a separate bowl, whisk together the flour, psyllium husk powder, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Dough should be crumbly and not sticky at all.
- Scoop dough onto a lined baking sheet.
- Dip the bottom of a large, flat-bottomed glass in the ¼ cup GoodShoog™ and gently press each dough ball flat until it just reaches the edge of the glass, leaving the edges slightly thicker.
- Bake for 8–9 minutes. Do not overbake — cookies should look set but not browned.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Refrigerate once cooled.
GoodShoog™ Tip: Flatten with the bottom of the glass until the cookie is flat in the center but has a lip around the edge — this creates the perfect base for frosting.
Nutrition Information
Per cookie (based on 24 cookies):
| Nutrient | Amount |
|---|---|
| Calories | ~137 |
| Protein | ~1.6g |
| Fat | ~7.3g |
| Usable Net Carbohydrates | ~12–13g |
| Fiber | ~0.3g |
Carbohydrates exclude the Allulose and Tagatose in GoodShoog™. The Trehalose portion is included.