If it looks like a duck and quacks like a duck, it’s a duck, right? And if it looks like a sugar cookie and tastes like a sugar cookies, it’s a sugar cookie, right? Or not. Perhaps I shouldn’t call these sugar cookies, since they don’t have a single grain of sugar in them. False advertising and all that. But it’s a whole lot better than calling them Halloween Cut-out Erythritol Cookies. Somehow that just doesn’t roll of the tongue as nicely. And let’s face it, erythritol is not a pretty name. It may be the best sugar replacement on the market, one that doesn’t spike my blood sugar even a little bit, but erythritol sounds like something you clean your kitchen sink with. It sounds like some awful chemical, when really it’s something that all of us eat all the time, as it’s found in fruits and fermented foods. It will forever irk me that something I rely on so heavily now, that I think is much, MUCH healthier than sugar, has a name like “erythritol”.
However, it’s October, the month of spookies and ghosts and bags upon bags of sugar. When Easy Eats Magazine requested a gluten-free Halloween recipe, I gave some thought as to what might tempt my children away from those bags of sugar. I’ve never been a huge fan of sugar cookies myself, I much prefer crispy-chewy cookies filled with chocolate and nuts. But my kids are typical kids and their eyes get big and round with excitement at the sight of frosted sugar cookies. And as I have developed a pretty great low carb cut-out cookie recipe, I decided it was time to test drive it and see how it held up to my really lousy cookie-decorating skills.
I know so many bloggers who are absolute stars at cookie decorating. I see their creations and I am amazed that such works of art are edible. I have neither the patience nor the inclination to do that, I generally just slap some frosting on, spread it around, and try not to make too much of a mess. And thankfully, my kids are of the age not to really know the difference. They thought these looked amazing.
A few words of note about the frosting. Mine is made with confectioner’s Swerve, and it worked out fairly well. But I have learned that if my butter isn’t properly softened before I add the Swerve, it gets a little bit of a clumpy texture that no amount of beating will smooth out. My impatience took over in this case…my butter was close to soft but not quite there, and my frosting was a tiny bit on the grainy side. Still, I have to say that for me, the end result was really pretty great. What you see here, my friends, is the height of my cookie-decorating talents.
And what matters most is the taste, right? These were fantastic. Again, I am not a huge fan of sugar cookies, but these tasted EXACTLY like you’d expect. A low carb, gluten-free cut out cookie that rivals the conventional version. What more can you ask for?
Carb count: I got about about 10 large cookies out of this recipe and they each had 4.9 g of carbs and 1.7 g of fiber. Total NET CARBS = 3.2 g.
For the full recipe, please see my article on Easy Eats Magazine.