Sugar Free Sugar Cookies
Ingredients
- 1 cup unsalted butter
softened or 2 sticks
- 1 cup Swerve sweetener
or225 grams
- 1 tsp vanilla extract
or almond extract if you prefer
- 2 large eggs
- 2 cups sesame flour or blanched almond flour )
(240 grams
- 1/4 cup coconut flour
or 33g
- 2 tbsp beef gelatin powder
or 1 tsp xanthan gum
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup Swerve confectioners sweetener
divided
- 3 tbsp water
- natural food coloring
Directions
- 1
Preheat oven to 350 degrees F. Line 4 cookie sheet pans with parchment paper.
- 2
Place the butter, Swerve and vanilla extract in the mixing bowl of a stand mixer until combined.
- 3
Turn the mixer on low speed and add 1 egg at a time until incorporated.
- 4
In a large bowl, whisk together flours, beef gelatin, baking soda, baking powder and salt.
- 5
Add half the dry ingredients to wet in mixer and blend until well combined. Repeat with the remaining dry ingredients.
- 6
Spread half the dough out between two pieces of parchment and roll out to 1/4 inch thickness. Cover the bowl with the rest of the dough and place in the fridge. Use cookie cutters to shape and place on two lined cookie sheets. Gather up the scraps, re-roll the dough, and cut out more shapes. You should have 24 cookies on two pans. ( If you are concerned about spreading, please freeze the sheet pans for 15 minutes prior to baking or you could also place just 12 cookies at a time on a baking sheet pan and then bake.)
- 7
Place the two pans and bake cookies for 10 minutes or until slightly browned around the edges. Allow to cool completely before moving to a wire rack.
- 8
While the first batch of cookies is in the oven, repeat this process with the remaining dough.
- 9
Separate the Confectioner sweetener by placing 1/4 cup each into 3 different bowls. Add 1 tablespoon of water to each bowl and mix until smooth. Add food coloring to desired color. You can then dip the top of each cookie into the icing and let excess drip off, then place back onto baking sheet. Add decorations if desired. Let them set before storing.
Sugar Free Sugar Cookies
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About this Recipe
Dreaming of festive treats or a sweet pick-me-up without the sugar overload? These amazing sugar free sugar cookies let you indulge guilt-free, fitting perfectly into any low-carb or keto lifestyle. This recipe brings back the joy of classic sugar cookies, reinvented for mindful eating.What makes these low carb sugar cookies truly special is their thoughtful construction, allowing for a nut-free option when using sesame flour. The clever blend of sesame and coconut flours, combined with beef gelatin powder, creates a tender, crumbly texture that perfectly mimics traditional sugar cookies. This careful balance ensures your cookies hold their shape beautifully while delivering authentic flavor.Prepare to experience delightful sugar cookies that taste incredibly close to the classic, but with the amazing benefit of being sugar free and just 1 carb per cookie, including the frosting. You'll find a wonderfully buttery base with a delicate vanilla or almond essence, depending on your extract choice. The Swerve sweetener provides satisfying sweetness without any aftertaste, making these a truly enjoyable treat that feels indulgent without compromising your dietary goals.Easily adapt these keto sugar cookies to your pantry and preferences. You can swap sesame flour for blanched almond flour if you prefer or if that's what you have on hand. If you don't have beef gelatin powder, a small amount of xanthan gum works as an alternative binder. For different flavor profiles, experiment with almond extract instead of vanilla extract.These sugar free sugar cookies are an ideal treat for holidays, celebrations, or simply when you're craving something sweet without the sugar. Serve them with a cup of coffee or tea for a delightful guilt-free indulgence, or as a fun, low-carb dessert for any gathering.