Low Sodium Sugar Cookies Recipe

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Classic sugar cookies are often loaded with sodium from salted butter and baking soda. This version keeps the flavor rich but heart-friendly by using unsalted butter and sodium-free leavening. The dough rolls easily, holds its shape for cut-outs, and bakes into soft, lightly sweet cookies ready for decorating.

Ingredients Needed

• 2 cups unsalted butter, softened: provides rich flavor and tender texture.
• 2 cups granulated sugar: sweetens and helps cookies hold shape.
• 2 large eggs: binds dough and adds moisture.
• 2 tablespoons pure vanilla extract: warm, aromatic flavor.
• 4 teaspoons sodium-free baking powder: gentle lift without added sodium.
• 6 cups all-purpose flour: structure for rolling and cutting cookies.

How To Make Low Sodium Sugar Cookies

Cream Butter & Sugar:
In a stand mixer or large bowl, beat softened butter and sugar for 3 minutes until fluffy.

Add Eggs & Flavoring:
Mix in eggs, vanilla, and sodium-free baking powder. Beat until smooth and combined.

Incorporate Flour:
Gradually add flour, 2 cups at a time, mixing well between additions until dough forms. If too crumbly, add 1 tablespoon water or extra vanilla.

Roll & Cut Dough:
Preheat oven to 350°F (175°C). Line baking sheets with parchment. Roll dough to ½ inch thick on a lightly floured surface. Use cookie cutters to cut shapes.

Bake & Cool:
Place cookies on prepared sheets. Bake 8–12 minutes until bottoms are just golden (edges should not brown). Cool completely before icing or decorating.

Recipe Tips

• Chill dough 30 minutes if too soft to roll easily.
• Avoid overbaking for soft cookies; edges should stay pale.
• Use natural food coloring or low sodium icing for decorating.
• Store plain cookies and decorate just before serving for freshness.

How to Store & Reheat

• Room Temperature: Store airtight up to 5 days.
• Fridge: Keep decorated cookies up to 1 week.
• Freezer: Freeze plain cookies up to 2 months; thaw and decorate after defrosting.

Nutrition Facts (per cookie, approx.)

• Calories: 216
• Sodium: 10 mg
• Protein: 2 g
• Fat: 12 g
• Carbs: 26 g
• Fibre: 0 g
• Sugar: 14 g

FAQs

Are these cookies soft or crisp?
They bake soft and tender; slightly longer bake makes them crispier.

Can I freeze the dough?
Yes, wrap tightly and freeze up to 2 months. Thaw overnight before rolling.

Can I make them gluten-free?
Yes, substitute a gluten-free 1:1 flour blend for all-purpose flour.

Can I reduce the sugar?
Yes, use 1½ cups sugar for less sweetness without affecting structure.

Try More Recipes:

• Low Sodium Peanut Butter Cookies Recipe
• Low Sodium Oatmeal Cookies Recipe
• Low Sodium Chocolate Chip Cookies Recipe