In collaboration with Stevia In The Raw® (but all opinions are my own!), I’m excited to share another recipe for delicious, lightened-up Christmas cookies! We all know the holidays are right around the corner, and many people love to get a jumpstart on their baking. After all, Christmas and cookies are a classic combination – Santa wouldn’t have it any other way! While I adore a traditional shortbread cookie, I wanted to create a version that’s Weight Watcher-friendly. Stevia In The Raw® came to the rescue! By swapping out half of the sugar with Stevia In The Raw®, I was able to transform these sweet jam shortbread cookies into a delightful treat that only clocks in at 3 WW points each. Now that’s something to celebrate!
Stevia In The Raw® is a zero-calorie sweetener made from the extract from the sweet leaves of the stevia plant and is perfect for all baking and cooking needs. Stevia In The Raw® Bakers Bag measures cup for cup with sugar, so it can easily be used in any of your favorite recipes to reduce sugar and calories. No conversion from sugar is necessary, as Stevia In The Raw® Bakers Bag is formulated so that 1 cup has the same sweetness as 1 cup of sugar.
When using Stevia In The Raw® for baking recipes, it is recommended that you only replace about half the sugar to achieve the proper browning, rising, and caramelizing that only sugar can provide. Up to 700 calories can be saved for every cup of sugar that is swapped out for Stevia In The Raw®. Bake some of these delicious shortbread cookies for your holiday party, everyone will love them!
Three reasons why you need to make this recipe!
They are only 2 grams of sugar per cookie!
That usually cannot be said about any Christmas cookie. But don’t worry, all the delicious flavor is still there despite the fact that the sugar is cut in half.
Shortbread cookies with jam are easy to vary in flavor.
Use any sugar-free jam that you like! I used raspberry and wildberry, but orange marmalade or even blackberry would be delicious.
They are beautiful and perfect for a Christmas dessert table.
These are easy to grab and go, and you’ll find your guests munching on these all night. They’ll be a hit! 
Ingredients you need to make Shortbread Cookies With Jam:
- 1 cup light butter, I used Gay Lea light and it must be at room temperature
- ⅓ cup sugar
- ⅓ cup Stevia In The Raw® Bakers Bag
- 1 teaspoon vanilla extract
- 1 ¾ cup all purpose flour
- 4-5 tablespoons no sugar added jam
- 2 tablespoons icing sugar or confectionery sugar with a drop of water for icing (optional)
How to make Shortbread Cookies With Jam (step by step):
- Using an electric mixer, beat together the butter (must be room temp) sugar, stevia, and vanilla until it’s light and fluffy.
- Turn the mixer on low and slowly add in the all purpose flour.
- Shape the dough into a ball and wrap it with saran wrap. Refrigerate for 1 hour.
- Preheat the oven to 350F, line a large cookie sheet with parchment paper, and spray with nonstick cooking spray.
- Roll the dough into 1-inch balls and place them on the cookie sheet. Using your finger, press down into the balls to form a small indent in the cookie. The dough might crack slightly and that is ok.
- Place a very small amount (about ¼ tsp) of jam into each cookie. Do not put too much or you will end up with messy cookies. Bake cookies for approx 15 minutes or until edges are golden brown.
- Let them cool on a tray and pipe with a little icing drizzle if desired. Enjoy!
Makes 36 servings. Nutrition info for 1 cookie: Calories 47, Fat 2 g, Saturated fat .01 g, Carbs 7 g, Fiber .16 g, Sugars 2.09 g, Sodium .7 mg, Protein 1 g. 
WW Points For Shortbread Cookies With Jam
- Light butter 63 points
- Sugar 20 points
- Stevia In The Raw® Bakers Bag 0 points
- Vanilla extract 0 points
- All purpose flour 23 points
- No sugar added jam 0 points
- Icing sugar or confectionery sugar 4 points
3 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Freestyle SP- (blue & purple) 2 using WW recipe builder
Smart Points- (green) 2 using SP calculator
Points Plus- 2 using PP calculator
Different ways to change up this recipe:
- For those interested I also made a few using Nutella. Other filling options if points aren’t of concern are Biscoff cookie butter, honey peanut butter almond butter, or even a chocolate kiss.
Tips and Tricks for Making Shortbread Cookies With Jam:
- These keep well stored at room temp (tightly sealed) for up to seven days. They also freeze really well. Just let them come to room temp on the counter when ready to thaw.
Similar recipes you’ll enjoy:
Shortbread Cookies With Jam
Ingredients
- 1 cup light butter, I used Gay Lea light must be at room temperature
- 1/3 cup sugar
- 1/3 cup Stevia In The Raw® Bakers Bag
- 1 tsp vanilla
- 1 3/4 cup flour
- 4-5 Tbsp no sugar added jam, I used raspberry and wildberry
- 2 Tbsp icing sugar, confectionery sugar with a drop of water for icing (optional)
Instructions
- Using an electric mixer, beat together the butter (must be room temp) sugar, stevia, and vanilla until it’s light and fluffy.
- Turn the mixer on low and slowly add in the all purpose flour.
- Shape the dough into a ball and wrap it with saran wrap. Refrigerate for 1 hour.
- Preheat the oven to 350F, line a large cookie sheet with parchment paper, and spray with nonstick cooking spray.
- Roll the dough into 1-inch balls and place them on the cookie sheet. Using your finger, press down into the balls to form a small indent in the cookie. The dough might crack slightly and that is ok.
- Place a very small amount (about ¼ tsp) of jam into each cookie. Do not put too much or you will end up with messy cookies. Bake cookies for approx 15 minutes or until edges are golden brown.
- Let them cool on a tray and pipe with a little icing drizzle if desired. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey Kate! I was looking at the full fat version and then I came across yours! Thank you? I was wondering if a little bit of almond extract in the dough might be good?
HI Joanne, sure it wouldn’t hurt.. Hope you enjoy them
What makes these cookies rise with no baking powder or baking soda?
Well they are a shoetbread cookie, they don’t really “rise” so to speak .. you look at most classic shortbread recipes and they will not have baking powder or soda in them
Could this recipe be done with only splenda and no regular sugar? I would prefer to not use any sugar at all if possible to make them diabetic friendly for my grandma 🙂
I think so, although splenda recommends swapping out 1/2 sugar for the splenda but I am sure you could try it
These are some of the best cookies I’ve had. Wow! It will be hard to not eat them all.
Yay!! So glad you enjoyed them 🙂
I just made the dough for these cookies and the dough is not firm but very soft. Should I add more flour to make the dough firmer.
Sorry probably late on answering this, my dough was fairly firm so yeah more flour I would suggest