Low Carb Sugar cookies are a staple during the holidays and just because you are low-carb doesn’t mean you should miss out on them!
But what many people don’t realize is that sugar cookies make a fabulous base for other types of cookies as well. 😉
In fact, I made two other types of cookies using this recipes as a base (Lemon and Chocolate Chip). See below for this recipes too!
This is a very basic dough, but it does need to be rolled thin to bake properly.
If you have one of those rolling pins that ensures you roll your dough the same width all the way across, definitely use it here. These should be thin and uniform.
How Thick to Roll the Sugar Cookies
- About 1/8 inch thickness is what I recommend.
- You do need to be careful transferring these to the cookie sheet. Use a spatula and work gently.
Mini Chef helped me with these and it was quite the afternoon of cookie baking in the middle of summer! Thankfully, it was a relatively mild day out or we would have been cookie-less that day, and that would have made for a very grumpy little chef.
What Sweetener to Use in These Low Carb Sugar Cookies
- You can really use any low carb granular sweetener, in the same amount, thatÂ you prefer.
- I can’t attest to the level of sweetness as erythritol is the only low carb sweetener I’ve cooked/baked with so far.
Some other recipes you might love.
- The lemonÂ sugared cookies were my favorite!!
- Low Carb Chocolate Chip Cookies were the families favorite.
Recipe Adapted From: DiabeticConnect.com
Here is an affiliate amazon link for the Erythritol that I use.
Needed Recipe: Low Carb Baking Mix
Low Carb Sugar Cookies Recipe
- 1 cup grapeseed or other light-flavored oil
- 1 cup erythritol + extra for sprinkling on cookie tops
- 1 tbsp. pure vanilla extract
- 2 large eggs
- 1/4 cup water
- 3/4 tsp. vinegar (white or cider)
- 2 cup low carb baking mix (see link above)
- 1/8 tsp. salt
- 1 tsp. baking powder
- Combine all ingredients in a mixing bowl and mix or knead until you have a soft, just-slightly-sticky dough.
- Break off a piece of the dough and roll out between two pieces of parchment paper until the dough is approximately 1/8 to 1/4 inch thick. It is important for the thickness to be uniform on these.
- Cut out the cookies, place on a parchment-lined baking sheet and sprinkle with a little extra Erythritol.
- Bake at 350 F. for approximately 8-12 minutes. Time will vary by oven, so keep an eye on them.
- Note that this makes a large batch of dough. You will get many cookies out of this regardless of the type of cookie cutter you use.
Leave a Reply