Low-Carb Cut Out Cookies
Low-Carb Cut Out Cookies – very easy to make, festive holiday “sugar” cookies, without the guilt. Gluten and sugar-free. These cookies could be made in various shapes and decorated with either melted chocolate or royal icing (sugar-free). Could be made in advance and stored in an air-tight container.
Since holidays are upon us, I feel the need to share as many low-carb holiday cookie recipes as possible. After these Walnut Snowball Cookies and Keto Peanut Butter Cookies, it is time to make another traditional cookie – sugar cut out cookie, without the actual sugar.
If you don’t follow a low-carb diet, please feel free to check out my Original Sugar Cut-Out Cookies Recipe Here.
What ingredients do I need to make low-carb cutout cookies?
- almond flour (Yes! I love this nut flour for Keto baked goods)
- Sweetener- I recommend using erythritol or Swerve. Either confectioners or granulated. Yes, you read this correctly – either one will work and cookies won’t spread.
- Vanilla extract (optional, but recommended)
- butter (softened)
- Xantan gum
- coconut flour (helps to prevent spreading and makes the cookies more stable)
How to make sugar cutout cookies?
- Get all of your ingredients at room temperature.
- Prepare cookie cutters. I recommend that you make cookies, that are on the smaller size 2-3 -inches. This is what I’ve used to calculate the recipe nutritional info.
- Bean all ingredients to create the dough. Start with he butter and sweetener. Then add vanilla and egg. Finally add the flours.
- Shape the dough into 2 disks (make balls, then flatten), wrap in plastic wrap and chill for 1 hour. Chilling makes working with he dough easier.
- Preheat oven to 325 F. Prepare two large baking sheets and line with Silpat or Parchment paper.
- Take the dough out of the fridge.
- Place between two large pieces of parchment paper until it is 1/4-inch thick.
- Using your cookie cutters, cut out cookies and place on the baking sheets.
- Bake for 12-14 minutes until the edges are golden. Baking time varies, depending on the size of the cookies.
What are cutout cookies?
Cut out cookies are a type of sugar cookie, where the dough is rolled and different shapes are cut out with cookie cutters. They could be decorated with Royal icing or frosting. Festive and fun to make for the holidays. These cookies require some more time to make than other types of “sugar” cookies.
Cut out cookies without cutters:
Can you make cut out cookies without cookie cutters? Yes this is absolutely possible. Roll out the dough and use either a drinking glass to cut out cookies or a tin can. If you’d like, you can use a sharp knife to do some free hand cutting.
Why do cutout cookies spread?
Excited to bake these beautiful cut out cookies, but then they spread and loose their shape while baking? This is so discouraging…
I promise that these Low-Carb Cut Out Cookies won’t spread, if you follow the recipe directions.
Some of the main reasons, why these cookies spread are:
- Using a leavening agent – baking soda or baking powder – they make the dough puff up in the oven and cookies loose their shape.
- Oven too hot – if the oven is too hot or there is a hot spot in your oven, these cookies might spread. Use an oven thermometer to make sure the temperature inside your oven is correct.
- If you place the unbaked cookies on a baking sheet that is too hot, they may spread.
- Not chilling the cookie dough will cause for these cut out cookies to spread bad.
- Thickness of the dough – if the cookies are too thick (more than 1/4-inch), they may spread. Thinner cookies don’t spread so easily, but they may brown too quickly.
- Only bake these cookies on parchment paper or Silpat.
- Measure your ingredients correctly, too much or coo little flour, more butter than needed will make the cookies spread.
How to decorate cut out cookies?
I did leave the cookies as they are. I thought of decorating them with a simple “Sugar-free” icing (frosting), made with powdered erythritol and heavy cream, but I did not have the patience to do so. These cookies were gone in no time.
If you decide to make the frosting, just mix together 1/2 cup of powdered erythritol (or Swerve) with about 3 tablespoons of heavy cream. Make sure the mixture is not too runny. Add food coloring of your choice. Fill a piping bag witht he frosting and decorate the cookies.
Another option is to drizzle or dip them in melted sugar-free chocolate.
How to store these Keto friendly cookies?
Store these cut out cookies in an air-tight container at room temperature for up to 1 week.
How thick to roll out the dough for cut out cookies?
For the perfect cut out cookies I roll out my cookie dough to be 1/4-inch (or slightly less than that) thick. This way the cookies are not too thick, but still stable and crunchy.
How long do these Low-Carb Cut Out Cookies last?
These cookies may last up to 2 weeks at room temperature if properly wrapped.
You can freeze the unbaked dough for up to a month.
The baked cookies could be frozen, for up to 1 month as well. I don’t recommend freezing, if you are using frosting or “Royal Icing”.
More cookie recipes:
- These Paleo Sugar Cookies from Perchance To Cook are the perfect healthier soft and fluffy “sugar” cookie recipe made without refined sugars or flours.
- Easter Egg Sugar Cookies With Royal Icing – cute, festive, foolproof and easy to make.
- Whipped shortbread cookies from The Endless Meal are soft, easy to make and great for the holiday season.
Low-Carb Cut Out Cookies
Bring all of your ingredients at room temperature.
Prepare cookie cutters. I recommend that you make cookies, that are on the smaller size 2-3 -inches. This is what I’ve used to calculate the recipe nutritional info.
Beat all ingredients to create the dough. Start with he butter and sweetener. Then add vanilla and egg. Finally add the flours. Beat until incorporated, then gather into a ball. Split the ball into 2 parts.
Shape the dough into 2 disks (make balls, then flatten), wrap in plastic wrap and chill for 1 hour. Chilling makes working with he dough easier.
Preheat oven to 325 F. Prepare two large baking sheets and line with Silpat or Parchment paper.
Place the dough between two large pieces of parchment paper until it is 1/4-inch thick.
Using holiday cookie cutters, cut out cookies and place on the baking sheets.
Bake for 12-14 minutes until the edges are golden. Baking time varies, depending on the size of the cookies.