Disclaimer: The reviewer has received the product/service at a reduced price or for free. I am being compensated to participate in #Switch2Swerve challenge through the Bookieboo Influencer Network . I did switch out my regular sweetener for the Swerve Sweetener from November 18, 2013 through December 20, 2013. All opinions are my own and are my honest opinions based on my own experience with the product.
When it comes to sugar cookies, most people expect them to taste the same – so I thought why not throw a new twist on an old favorite and create a Swerve cookie recipe.
I really love the Swerve Sweetener because it lets me create recipes that are not too sweet to eat.
I have issues with sugar and so many recipes turn out way too sweet for my taste, but since I began using the Swerve Sweetener I can indulge in sweet treats such as these cookies.
The Flavor Bible Was The Inspiration For This Swerve Cookie Recipe
I have a book called The Flavor Bible – which I dearly love – and it has listing after listing of ingredients and what goes well with those ingredients.
For example, I looked up coconut because I had a new coconut flavoring oil I wanted to try.
I found out that both cinnamon and rose flavorings go well with coconut, thus I came up with the idea for this Swerve cookie recipe.
Cutting The Swerve Cookie Recipe With The Cricut Cake
The main reason I decided on sugar cookies was because I wanted a recipe I could try my Cricut Cake out with.
I had tried once before to get it to cut cookie dough and was unsuccessful.
I have done a little research, found some new things out about how to use the Cricut Cake and am ready to try again.
Here is my Swerve cookie recipe.Print
Coconut, Cinnamon And Rose Swerve Cookie Recipe
- 2 1/4 cups cake flour
- 1 cup butter
- 1 cup Swerve Sweetener
- 1 egg
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon rose water
- 1 teaspoon coconut extract
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- Cream butter.
- Add Swerve Sweetener to the creamed butter and beat on medium speed until light and fluffy.
- Add the egg (be sure to break it into a bowl first especially if it is a farm fresh egg), coconut extract, ground cinnamon and rose water.
- Beat until well mixed.
- Add in the baking powder, salt and 1/4 cup of cake flour. Beat on medium speed until combined.
- Add in half of the remaining flour. Continue mixing until the flour is incorporated into the mixture.
- Add the rest of the flour and beat again.
- Once the flour is well mixed into the cookie dough, shut the mixer off and scoop the cookie dough onto Saran Wrap and roll it up. An alternative is to scoop it into a Ziplock bag, press the air out and seal it.
- Put the wrapped cookie dough into the refrigerator so the flavors combine and the dough firms up.
- Remove the dough from the refrigerator.
- Roll it out so it is 1/8 inch thick.
- Run the dough through the Cricut Cake Machine or use cookie cutters to cut out shapes.
- Bake the cookies at 350 degrees F for 10 to 12 minutes.
- Remove the cookies from the cookie sheet and cool.
- Frost or decorate the cookies as desired once they are completely cool.
Final Thoughts About The Swerve Cookie Recipe
These cookies were so easy to decorate and they tasted great.
I used a very thin layer of tinted icing that I made myself using the Swerve Sweetener and a few store bought candy sprinkles to decorate them with.
Even my husband who is a sugar lover enjoyed eating these cookies.
He also took some to work with him and did not tell the people he shared them with that I did not use real sugar in these cookies.
No questions were asked, so clearly no one noticed that these cookies did not contain real sugar which tells you how good Swerve Sweetener actually tastes.
I hope you will give this recipe a try.
I encourage you to leave feedback and comments below.
For recipes or more information on Swerve Sweetener, to connect with Swerve Sweetener on social media or to find out where to purchase Swerve Sweetener, visit these links:
Swerve Sweetener Website: http://www.swervesweetener.com
Remember – Swerve measures out cup for cup just like sugar, so you don’t have to worry about doing any crazy math to figure out how to use it in your recipes.
I highly recommend the following articles:
- Easy Halloween Cookies
- Halloween Recipes And Ideas Round Up Post
- Halloween Table Decorating With Luminaries Made Out Of Oranges
- Pumpkin Shaped Rice Krispies Halloween Recipe
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