Question 1

Do I have to separate the wet and dry ingredients when making sugar cookies?

Accepted Answer

I didn't, I honestly never do as it's one more bowl to clean (that's how lazy I am). Now, if I was making a beautiful cake and was following a recipe then I would as it's how they made it. I was fine with potentially messing up the no sugar sugar cookies. I simply mixed the wet ingredients together first, then slowly added the flour, baking powder, salt.

Question 2

Can I use Swerve and follow my family’s sugar cookie recipe instead?

Accepted Answer

Sure! Try it out and let me know it worked for you. I slightly adapted this recipe I found on TikTok to make this recipe work. I then went and looked at cookbooks and a few other blogs to compare it to see if it worked and all sugar cookie recipes seem to be about the same.

Question 3

How come your sugar cookies don't look perfect?

Accepted Answer

Pure baking talent. It's truly a gift I have. That being said, if I waited for everything to be perfect I would never put myself out there.

Question 4

Is this sugar cookie recipe macro friendly?

Accepted Answer

Yes! All recipes are to be totally honest. You can make anything fit within your macros and that’s why I teach macros because it doesn’t put any foods in the “good vs bad” box.

Question 5

Is the nutrition label accurate on your blog?

Accepted Answer

Nothing is 100% accurate. When I put this recipe into MyFitness Pal it was 108 calories, 8.6g carbs, 6.8g fat, and 2.9g protein with 0.3g fiber.

Whereas my blog’s calculator is 96 calories, 15g carbs, 6g fat, 1g protein with 1g fiber.

I would go with the MyFitness Pal calculation as it had the verified brands in there.

That being said, every cookie is a different size. Every cookie shape is different. It’s not exact and I recommend not stressing about it. Macros are a guide not a be-all-end. If you want to learn more here is my free macro counting guide.

Question 6

Can I make the sugar cookie dough ahead of time?

Accepted Answer

You can make the dough the day before and refrigerate it overnight if you're pressed for time.

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