Classic Christmas Sugar Cookie Recipe

Keto Sugar Cookies – Low Carb / Sugar Free Life Made Sweeter

WebNov 26, 2018 · Place the cookie dough sheet in the freezer for 10 minutes. Remove the cookie dough sheet from the freezer and …

Rating: 5/5(123)
1. In a stand mixer fitted with the paddle attachment turned to low speed, mix the almond flour, coconut flour, sweetener, and salt together until combined.
2. Turn the mixer to medium, then add the butter, 1 cube at a time, and mix until the dough looks crumbly and slightly wet about 2 minutes.
3. Add the cream cheese, vanilla and almond extract and beat for another 30-60 seconds until the dough just begins to form large clumps, scraping down the sides of the bowl as needed.
4. Gather dough with hands and knead just until it sticks together (add 1 tablespoon of almond flour at a time as needed if dough seems too wet). Shape into a disc and wrap in plastic. Chill in the refrigerator for at least 35 minutes (or up to 2 days).

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LowCarb Sugar Cookies Recipe Simply So Healthy

WebDec 5, 2017 · For making circle shaped cookies: Turn dough out onto a piece of parchment. Shape dough into a log shape, about 8 inches long …

Rating: 4.8/5(12)
1. Place almond flour, stevia/erythritol blend, baking soda, and sea salt in a food processor. Pulse a few times to blend.
2. Add vanilla and almond extracts and butter to the mixture. Pulse several times until the mixture sticks together and forms a dough.
3. Turn dough out onto a piece of parchment. Shape dough into a log shape, about 8 inches long by about 2 inches in diameter. Place dough in an air-tight container or wrap in plastic wrap. Refrigerate 3-4 hours.
4. Turn dough out onto a piece of parchment. Shape dough into a disk shape about 8 inches in diameter. Wrap dough in plastic wrap and refrigerate for 3-4 hours.

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Low Carb Keto Christmas Sugar Cookies with Icing Recipe

WebDec 7, 2020 · Instructions. Preheat the oven to 300F; line a large baking sheet with parchment paper or a silpat liner. Cream together the butter …

1. Preheat the oven to 300F; line a large baking sheet with parchment paper or a silpat liner.
2. Cream together the butter and cream cheese in a large bowl, and then cream in the vanilla, additional extract, and Swerve. Mix in the almond flour, arrowroot, baking powder, and salt until it forms a dough.
3. For slice and bake cookies, roll the dough into a 6-inch log, wrap it in plastic wrap, and chill until cold (about 30 minutes in the fridge or 10 minutes in the freezer) before slicing into 12 rounds (each 1/4-inch thick).
4. For cutout shapes, form the dough into a disk, wrap it in plastic wrap, and chill until cold. Roll it out between 2 sheets of parchment paper to a circle about 10 inches in diameter and 1/4-inch thick. Use any festive cookie cutter shape to stamp out cookies.

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