Classic Sugar Cookies with Royal Icing, made with Swerve

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Makes 3-4 dozen cookies

2 ½ cups whole wheat pastry flour
1 tsp baking powder
½ tsp cinnamon
½ tsp salt
14 Tbsp butter, softened
1 cup Swerve, Granular
1 large egg
1 tsp vanilla extract
Sprinkle of flour

Royal Icing

1 lb Swerve, Confectioners
1 Tbsp corn Starch
3 Tbsp meringue powder½ cup water, tepid
6 drops natural food coloring (

  1. In a medium bowl, whisk together flour, baking powder, cinnamon and salt.
  2. In a large bowl, beat butter and Swerve until light and fluffy. Beat in egg and vanilla until combined.
  3. Beat in flour mixture into butter mixture until dough begins to cling together. Shape into two discs, wrap in plastic wrap. Refrigerate 2 hours.
  4. Preheat oven to 350ºF and line a baking sheet with parchment.
  5. Roll out dough on lightly floured surface to 1/8 inch thickness and cut with cookie cutters. Transfer to prepared baking sheet and bake 11 to 12 minutes, or until just lightly browned
  6. Let cool on pan 5 minutes, then transfer to a wire rack to cool completely.
  7. Decorate with Swerve Royal Icing (instructions below).

Royal Icing

  1. Combine Swerve, corn starch, meringue powder, and water (adding drops food coloring to achieve desired color) and use immediately.
  2. Thin with added more water if necessary.

Per cookie: 70 calories, 4 grams fat, 2.5 grams saturated fat, 45 mg sodium, 12 grams carbohydrate, 1 gram fiber, 0 sugar, 1 gram protein.