These soft sugar cookies swap all the sugar for Jaca allulose, so you get the same thick, buttery, chewy classic bakery cookie with just a fraction of the sugar. No fancy rolling pin, no cookie cutters — just scoop, chill, and bake into soft, sprinkle-flecked rounds everyone loves.
This is a Jaca-adjusted, healthier version of the classic drop sugar cookie: every bit of granulated sugar is replaced with Jaca allulose at 2× the amount for the same sweetness with a fraction of the sugar and net carbs.
Ingredients:
- 1½ cups (188g) all-purpose flour (spooned & leveled)
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened to room temperature
- 1½ cups (300g) Jaca allulose (2× the original ¾ cup sugar)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (80g) sprinkles, plus more for topping
Instructions:
- Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
- Using a hand or stand mixer, beat the butter and Jaca allulose on medium-high speed for about 1 minute, until creamed and fluffy. Add the egg and vanilla and beat on high for about 1 minute, until combined. Scrape down the bowl as needed.
- On low speed, mix in the dry ingredients until just combined. Fold in ½ cup sprinkles. Scoop 2-tablespoon (about 40g) portions and roll into balls; dip the tops in extra sprinkles if you like. Set on a plate or baking sheet.
- Cover and refrigerate the dough balls for at least 2 hours (up to 4 days). Allulose dough stays a touch softer than sugar dough, so don’t skip the chill.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Arrange the chilled dough balls 3 inches apart. Bake for 12–13 minutes, until the edges are lightly set; the centers will look very soft. Jaca browns a little faster than sugar, so pull the cookies at the first hint of golden edges.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store covered at room temperature up to 1 week.
Prep: 20 min · Chill: 2 hours · Bake: 13 min · Makes: 15 cookies
