Mock Shortbread Cookies - Diet

Traditional shortbread is little more than butter and sugar, which makes it tricky to lighten. These ‘mock’ cookies pull it off by swapping vegetable oil for the butter and a sugar substitute for the sugar, so you get that tender, crumbly cookie with far less of what you’re cutting back on.

The dough comes together in one bowl with just flour, baking powder, oil, water, egg, sweetener, and vanilla, mixed into a soft, rollable dough.

You roll it out, cut neat rounds, and bake just until the edges turn light golden, the cue for that classic shortbread snap.

They’re a smart option for anyone watching sugar but still craving a simple cookie with their tea or coffee.

Keep an eye on the oven. Without butter to brown, these can go from pale to overdone quickly, so pull them as soon as the edges color.

Pro Tips

• Roll the dough to an even quarter-inch so the cookies bake at the same rate.
• Watch closely near the end; with no butter, the cue is the lightly golden edge, not the whole cookie browning.
• Let them cool on the sheet a minute to firm up before moving, since oil-based doughs are tender when hot.

Variations

• Add lemon or almond extract, or a little citrus zest, for extra flavor.
• Press a thumbprint into each and fill with a spoonful of low-sugar jam.
• Dust with cinnamon or a little more sweetener after baking.