Low Sugar Low Carb Sugar Cookies

I love sugar cookies, but sometimes I want one that isn't super sweet. My take on this Low Sugar Low Carb Sugar Cookie is simple, and ideal for those who are looking for a sugar cookie that isn't packed full of sugar and low on the carbs.

By Rose Huxford

I have family and friends who can't eat a lot of carbs or have a lot of sugar, so I played around with a few versions of a Low Sugar Low Carb Sugar Cookie and came up with this one. The dough is a bit sticky, so I recommend using parchment paper to help roll out the dough. Always flour your cutouts prior to using them, this helps keep those sharp edges. The dough can be kept in the freezer for about a month, which is great for those who want to save it for a special occasion! Have fun, get messy and enjoy these cookies.

By Rose Huxford

Low Sugar Low Carb Sugar Cookies

Pre-heat oven: 350 degree F

Yields: 16-20 cookies (depends on your cookie cutout sizes)

Prep-time: 5 minutes

Chill-time: ~ 1 hour

Bake-time: 13-15 minutes

Ingredients

• 1 stick butter, unsalted (or dairy free baking butter)

• 3/4 cup monk fruit sweetener

• 2 tsp pure vanilla extract

• 1 tsp pure almond extract

• 1 egg, room temperature

• 1 1/2 cups finely ground almond flour

• 1/2 cup all-purpose flour (or GF flour)

• 1 tsp salt
  

Directions

1. Pre-heat the oven to 350 degree F.

2. Line 1-2 baking sheet pans with parchment paper or baking mats, and set it aside.

3. Using a stand or hand electric mixer, beat the butter until smooth and creamy, about 30 seconds. Then, scrape down the bottom and sides of the bowl and add in the sweetener and beat for another 30 seconds.

4. Next, add in the vanilla and almond extract and beat for 10 seconds. Scrape down the bottom and sides of the bowl and then add in the egg on low speed. Increase the speed to medium until the egg is fully incorporated. Scrape down the bowl.

5. In a medium bowl, whisk together your almond flour, all-purpose and salt.

6. Using a measuring cup, with the mixer on low-medium speed, slowly pour in your flour mixture to your butter mixture in increments. This helps to fully incorporate the flour into your butter mixture without over mixing.

7. Once the flour mixture is all gone, take the bowl with the batter in it and remove it from the stand. Use a spatula and give the batter a couple of good stirs, and check the bottom for any flour.

8. Place about 10" of plastic wrap on the counter. Lightly dust it with flour. Then, with some flour on your hands, dump the batter onto the prepared plastic wrap. Use the plastic wrap to form a disk, then cover the cookie dough with the plastic wrap. You might want to wrap it twice to secure the cookie dough.

9. Place the cookie dough in the fridge for at lease 1 hour, or until firm, but not hard. (*If you plan to freeze your cookie batter, You can wrap it with foil, just make sure to label it and the date!)

10. Once your cookie dough is firm, cut out two large size parchment papers. Lightly flour one of the parchment papers, this is your bottom. Dump your cookie dough on the prepared parchment paper. Then, dust some more flour on top of your cookie dough and then place the second parchment paper on top. Use a rolling pin and roll out the dough until it's about 1/4 inch thick.

11. Remove the top parchment paper. Now, you can flour the bottom parts of your cookie cutters and start cutting out your shapes.

12. Using a thin spatula, carefully transfer the cut out cookie dough onto your prepared baking sheet pan. Leave about 1 inch space in-between each cookie.

13. Bake for about 13-15 minutes. It's best to remove the cookies slightly under cooked, as they will continue to bake on the baking sheet pan. This will give you a softer cookie.

14. Re-roll your dough and repeat the same process until your cookie dough is all gone. I like to make circles with my hands with the last bits of cookie dough, nothing fancy, but then you're not wasting the cookie dough.

15. Allow the cookies to cool completely before frosting them. Enjoy!
    

Frosting

1. In a medium bowl, add 2-3 cups powder sugar, 2-3 tsbp water, 1 tsp pure vanilla extract, 2-3 drops food coloring, and 1-2 tbsp golden corn syrup. Whisk really well until you get a smooth creamy paste like consistency. If it's too runny, add a bit more powder sugar.

2. Next, using a resealable bag, cut a small bit on one corner, and then place the open corner in a cup (this helps keep the bag in place when adding your frosting). Open the bag over the top edge of your cut and add your frosting. Now you have a homemade piping bag.

3. Twist the top half of the bag tightly and begin gently squeezing out your frosting on your cookies. It's best to hold the bag a few inches above the cookies to help give you those clean lines.

4. To help fill in the center of your cookies, use a tooth pick to spread the frosting. Sprinkle with your favorite toppings and let the cookies sit to harden for a few minutes. Voila!