In my quest to make the holidays a bit easier for low carbers, a good sugar cookie alternative was necessary. Biting into a crisp-yet-chewy iced cookie in the shape of a tree, a star or a snowflake is the perfect ending to a holiday dinner complete with turkey, mashed cauliflower and lots of veggies.
These almond-based sugar cookies have a wonderful, crisp texture that is very satisfying. Topped off with an icing made with powdered Swerve, these are a fantastic treat the whole family will love. The recipe was adapted slightly from this wonderful recipe from Easy Eats Magazine, by All Day I Dream About Food‘s Carolyn Ketchum. The icing recipe is my own, although it is so basic it could be anyone’s. 🙂
The only drawback, in my humble opinion, that these cookies present is the cooling mouth feel courtesy of the erythritol. This doesn’t bother me at all, but it is definitely present. The flavor of these cookies is almost exactly like the real thing otherwise.
Gluten Free, Sugar Free Sugar Cookie Cutouts with Icing
– 2 cups almond flour
– 2 T arrowroot powder (or 2 T oat flour, if you eat oats)
– 6 tablespoons softened butter
– ½ cup granulated erythritol
– 1 egg
– ¼ tsp. salt
– ¼ tsp. xanthan gum
– ¾ tsp. vanilla extract
– ¼ tsp. almond extract (optional)
1. In mixer bowl, cream together butter and erythritol.
2. Scrape down sides and add in egg, extracts and salt and mix until well incorporated.
3. In a separate bowl, combine almond flour, oat flour and xanthan gum and mix with a fork until evenly mixed.
4. With mixer on low, add in flour mixture one-half cup at a time until all flour has been incorporated into the dough. Dough will be thick. Scrape down sides as needed.
5. Roll out a large (approx.. 18 inches long) sheet of either plastic wrap or parchment paper and turn ball of cookie dough out on to it.
6. Using your hands, press the dough into a rough “log” shape.
7. Top the dough with another piece of plastic or parchment and use a rolling pin to flatted the dough into a ¼ inch (approx..) sheet.
8. Carefully moved the flattened sheet of dough and place it into the refrigerator for 45 minutes (or the freezer for about 10 minutes). The dough must lie flat.
9. Preheat the oven to 325.
10. Once dough is hardened a bit, remove it and the top piece of plastic or parchment. Use cookie cutters to cut out cookies, which should go onto a very lightly greased cookie sheet.
11. Re-roll dough as needed, putting the dough back into the freezer to re-harden if necessary.
12. Bake cookies at 325 for approximately 12-15 minutes or until edges are light golden brown.
13. Remove pan from oven and let sit for 10 minutes. Do not disturb cookies as they slightly cool as they are very fragile.
14. Remove the cooled cookies to a cooling sheet. Cookies will firm up as they cool further.
15. Frost cookies with icing (below) as desired. Add sprinkles or powdered erythritol for garnish.
In medium bowl, combine ½ stick of softened butter and ¾ cup of Swerve powdered sweetener along with ¾ tsp. vanilla extract and a dash of salt. Beat on high with mixer until a creamy frosting is formed. Add in up to a tablespoon of heavy whipping cream to thin, if necessary. Separate icing and mix food colorings as desired to spread onto cookies. This icing recipe will frost the entire batch of cookies.
Per cookie: 125 calories, 2 net carbs, 2 g fiber