We had so much fun making these Low Carb Sugar Christmas Cookies with the kids. Not only was it easy to make using the Good Dee's Sugar Cookie Mix but we also used our Muskoka Mornings Egg White Protein Powder to top the cookies with a royal icing. The kiddos loved playing around with the different colours and decorating these delicious keto Christmas cookies. Best of all we made holiday memories that will last a lifetime.
Ingredient Notes
To make these cut out cookies using the sugar cookie mix, we need to add a few extra ingredients to make them doughy and pliable. Just a few simple ingredients were added to make these delicious cookies.
*** Please Note - Do Not Follow the Ingredient Amounts or Directions on the Back of the Package for these Cookies***
Good Dee's Sugar (free) Cookie Baking Mix -made with almond flour, treat your tastebuds to scrumptious, keto-friendly cookies with a simple bake-at-home sugar free cookie. It’s as close to traditional sugar cookies as we can find, it might even be better.Butter - We use less butter than the package suggests because we also use an additional fat source from cream cheese.
Cream Cheese - Cream cheese helps to make the dough more gummy which helps roll out and cut the dough.
Egg - Provides extra richness, structure and leavening to the cookies
Origin Vanilla Extract - enhances all the flavours in this recipe.
Olive Nation Pure Almond Extract - adds a great deal of more flavour, elevating these cookies to another level.
Coconut Flour - helps to reduce moisture from the batter which aids in rolling out the dough without being too cakey.
Muskoka Mornings Egg White Protein Powder - Combined with some erythritol, vanilla and water to make the royal icing for the cookies.
Step by Step Instructions
How to make Low Carb Christmas Sugar Cookies?
Step 1: Preheat oven to 325°F. Using a large bowl with a rubber spatula, mix together the full package of the Good Dee's Sugar Free Mix with the egg, vanilla and almond extract.
Step 2: Chop the cold butter and cream cheese into chunks and add to the mixture.
Step 3: Using your hands, mix the butter and cream cheese into the cookie dough mixture until you are able to shape the dough into a ball.
Step 4: Now sprinkle the coconut flour over the ball and then use your hands again to knead the dough, mixing in the flour until well combined and you are able to shape into a ball again. Then place the ball of dough between two layers of parchment paper and roll out the dough until about a 1/4 inch thick.
Step 5: Once the cookie dough is rolled out use different shapes of cookie cutters to cut out the keto cookies. I used a tree, gingerbread man and a star.
Step 6: As you cut out each cookie, place them on a parchment lined baking sheet. Place the Christmas cookies on the sheet in the freezer for 10 minutes.
Step 7: After freezing for 10 minutes bake in a 325°F oven for 6-8 minutes until the cookies are lightly browned around the edges. Pull the cookie sheet from the oven as soon as they've set and gained some color, but not too much. Remove from oven and allow to cool on the baking sheet. It is better to under bake the cookies as they will continue baking after taking them out of the oven. Be sure to remove them before they get too browned around the edges, otherwise they may get too crispy.
Step 8: Once cooled ice the cookies by first mixing the Muskoka Mornings Egg White Protein Powder with powdered erythritol, vanilla and 2-4 tablespoons of luke warm water until desired consistency. Place into separate bowls if you want to create different colours. Add 1 drop of food colouring at a time until you reach your desired colour. Spoon into a piping bag or a ziploc bag and snip off the tip. We had the kids ice the cookies and they had a blast decorating. They are not perfect but that's what makes them so special and endearing to us as it has the kids fingerprints all over them. Save some without the icing for the adults :)
Recipe Tips
Top Tip: Use cold butter and cream cheese. Try to keep the cookie dough as cool as possible. Try not to knead the low carb dough too long to avoid warming the dough. It's ok if you still see flex of butter and cream cheese in the dough, it will all melt while baking.
Tip: don't forget to place the cut out raw cookies on the parchment lined baking sheet in the freezer for 10 minutes. This will help to keep the sugar cookies structured during the baking process and not fall flat.
Storage: Keep the Christmas cookies in an airtight container for up to 2 weeks
Freeze: Store in an airtight container in the freezer for up to 2 months
Other Keto Cookie Recipes You Might Enjoy
Lemon Poppy Seed CookiesNo Bake Chocolate Cookies
Macadamia Pili Nut Cookies
Chocolate Mint Crackle Cookies
Frequently Asked Questions
What is the trick to good keto sugar cookies?
Keep the dough cold, don't over bake and use parchment paper
Why did my low carb sugar cookies get hard?
Once the edges get golden around the edges, you've gone too far. They'll be hard and crunchy instead of soft and chewy.
Are keto shortbread and keto sugar cookies the same?
Although both are delicious, sugar cookies are lighter and shortbread cookies are more dense.
How thick should my low carb sugar cookies be?
About a 1/4 inch thick. You want them thick enough to handle and decorate.
Why did my Christmas cookies spread in the oven?
If the fat in the dough is warm before baking they may spread. This is also why we add coconut flour to the mix to hold the fat when it melts in the oven without spreading the cookie and giving it structure.
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