All Day I Dream About Food

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Keto Cut Out Sugar Cookies

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Easily the best keto sugar cookies you will ever make. This cut out sugar cookie recipe produces sturdy but tender cookies that stand up to your favorite sugar-free frosting and decorations. Perfect for any holiday or event, and so fun to decorate!

Keto sugar cookies on a white table with a bottle of milk. More sugar cookies in the background, all decorated with sugar-free royal icing

My keto cut out sugar cookies have stood the test of time! First published here on All Day I Dream About Food back in October of 2012, and I decided to give them a little update. I changed very little about the cookie itself but created a perfect keto royal icing so that you can decorate to your heart’s content.

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 keto 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 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 one of the best sugar replacements on the market, one that doesn’t spike my blood sugar even a little bit, but erythritol sounds like something you might clean your kitchen sink with.

But the holidays are coming and what kid doesn’t love playing around with fun cookie cutters and colorful frosting? My kids look forward to it every year, when we crank the holiday music and make a horrific mess in the kitchen. I can’t let them down!

Perfect keto cut out sugar cookies in stacks on a white table.

Re-inventing The Best Keto Sugar Cookies

It’s funny when I go back and revisit an older recipe such as this one. Sometimes I find I have to change things significantly, as I have learned so much and improved my keto baking skills considerably in the last 7 or 8 years.

But sometimes I find I don’t really need to change them very much at all, and I am delighted to discover that a good recipe back then is still a good recipe today. These cut out sugar cookies are one such recipe.

What makes them so great? Well for one thing, they don’t spread or rise, and they hold their shape perfectly during baking. And if you’re careful and keep your eye on them, you can make sure that they don’t brown too much, so that they stay a pale golden brown like a traditional sugar cookie.

Once cooled, they are both sturdy and tender. You bite into one thinking it’s going to be too crisp, but it has just the right amount of give under your teeth. And yet they still hold up to all the decorating you care to throw at them.

The only changes I made to the cookie dough itself was to swap out the oat flour for coconut flour, and leave out the xanthan gum altogether. Everything else stayed the same, including the chilling time and baking time.

One major tip, though, to keep that pale golden sugar-cookie color: use a silicone mat for baking rather than parchment, if you can. It protects the cookies better from the heat. 

Flooding cut out sugar cookies with royal icing.

Decorating Cut Out Sugar Cookies

I like to say I am the world’s worst cookie decorator. The truth is that I rarely have the patience or the inclination to do fussy, careful decorating, even though I envy those who have such talents. But I have to say, I think I did a pretty decent job with this updated keto sugar cookie recipe. I’m not going to win any awards but I surprised even myself.

And it all comes down to creating the perfect keto royal icing.

I’m not a huge fan of royal icing most of the time, and much prefer buttercream or cream cheese frostings. On its own, royal icing tastes a bit like a sweet glue. Which is sort of what it is, when you think about it, a combo of sweetener, water, and egg white that can harden to stay in place.

But somehow when it’s added to a good sugar cookie like this one, the whole thing tastes really delicious. I think it’s in part because I keep the cookies themselves less sweet, so the end result is not overpowering or cloying. It really works together and your cookies end up both pretty and tasty – and in this case, healthy and sugar-free. Now that’s a holiday miracle!

If you prefer to use a buttercream frosting, I have preserved the original frosting recipe for these cookies, below the main recipe.

How to make Keto Royal Icing

This one took a little messing around with to get right. I’ve made royal icing before, most notably for my Keto Gingerbread Men. That one is made with all powdered Swerve and it works well and hardens nicely but it also hardens in a way that can end up looking very dried out. For the little lines on gingerbread men, that’s fine. But for colorful sugar cookies, I wanted something with a bit of a sheen to it.

So I decided to use half powdered Swerve and half powdered BochaSweet. I know you hate it when I use two sweeteners, but this really works, trust me.

Why not all powdered BochaSweet? Because in my experience, it can make frostings and glazes too soft and I still wanted this to dry out and harden onto the cookie. The combination of these two sweeteners helps me take advantage of their desired properties and offset the undesired ones.

Note* You could probably use powdered xylitol instead. Not sure if there is such a thing as powdered allulose yet!

You want to work at getting just the right icing consistency – slightly drippy but not runny. This allows you to make outlines of shapes, and then “flood” them in by zig-zagging lines of icing within the outlines. Then use a toothpick to run all the lines together into a smooth coating (photo above shows this process).

Keto sugar cookies on a white plate, all decorated with holiday colors and designs

Coloring your Keto Royal Icing:

These days, there are an increasing number of all natural food dye options. I like the vegetable based powders from Color Kitchen but they tend to end up very pastel looking and there is no true red, just pink.

But I recently found this beet powder coloring which makes a much stronger red color. It does taste faintly of beets and has a bit of carbs, but you put so little frosting onto each cookie that neither the flavor nor the carbs are a significant factor in the end.

For the deep forest green on these cookies, I had to use a little of the blue Color Kitchen powder mixed into the green. Otherwise it ends up a slightly neon light green.

Always always use a light touch with these powders, sprinkling in a little at a time and mixing, and then adding more until you achieve the desired shade.

The end result? Well yes, it still tastes like sweet glue if you taste the icing on its own. But it’s a perfect keto decorating icing, as it dries firmly but still keeps its rich color. And together, the cookies and icing taste fantastic.

Not being much of a cookie decorator, I was surprised by how much fun I had playing with this icing and decorating my cookies. And truth be told, I can’t wait to do it again and practice!

A plate full of low carb holiday sugar cookies on a green and red plaid napkin.

Can you make Keto Sugar Cookies ahead?

You can indeed! I actually have some of this batch in the freezer right now, undecorated. They are simply stored in an airtight container.

I do advise making just the cookies ahead of time. They freeze well but I am not sure how well the icing will fare. I think it will look fresher and brighter when it hasn’t been frozen. I may test this out though, this holiday season.

But the good news is that once the cookies are frosted and decorated, they can last on the counter at room temperature for up to a week or even a bit longer.

So go ahead and whip up a big batch of keto sugar cookies. Sock them away in the freezer until you are ready to decorate. Then have fun playing with the royal icing and give them away to all of your friends, family, and neighbours. They are lovely to look at but they are also lovely to eat!

Love to bake? Me too! Check out my new cookbook, all about keto baking.

5 from 11 votes
Print
Keto Sugar Cookies
Prep Time
45 mins
Cook Time
14 mins
Chill Time
1 hr
Total Time
2 hrs
 

Easily the best keto sugar cookies you will ever make. This cut out sugar cookie recipe produces sturdy but tender cookies that stand up to your favorite sugar-free frosting and decorations. Perfect for any holiday or event, and so fun to decorate!

Course: Dessert
Cuisine: American
Keyword: cut out sugar cookies, keto sugar cookies
Servings: 12 servings
Calories: 177 kcal
Ingredients
Cookies:
Royal Icing:
Instructions
Cookies:

  1. Prepare a work surface with a silicone baking mat or a large piece of parchment paper. Dust lightly with coconut flour.

  2. In a medium bowl, whisk together the almond flour, coconut flour, and salt. In a large bowl, beat the butter and sweetener together until creamy. Beat in the egg and vanilla extract, and then beat in the almond flour mixture until dough comes together.

  3. Turn the dough out onto the prepared work surface. Pat into a rough circle and then top with a large piece of parchment paper. Roll out to about 1/3-inch thickness. Place the whole mat on a cookie sheet and chill in the refrigerator for at least an hour.

  4. Preheat the oven to 325F and line two large baking sheets with silicone mats (you can use parchment paper as well but it doesn't protect your cookies from the heat quite as well. Using cookie cutters of choice, cut out cookies and lift carefully with a small, offset spatula or knife.

  5. Place cookies on the prepared baking sheets. Re-roll your dough and cut out more cookies (if your dough gets too soft to work with, you can return it to the refrigerator for a bit to harden up).

  6. Bake the cookies 12 to 14 minutes, or until they are just starting to brown around the edges, switching and rotating the pans halfway through baking. Remove from the oven and let cool completely on pan. The cookies will still be quite soft when removed from the oven but will firm up as they cool.

Royal Icing:

  1. In a large bowl, whisk together the sweeteners and the egg white powder. Add water, 1 tablespoon at a time, whisking in between, until desired consistency is achieved. It should drizzle off the end of the whisk in ribbons, but shouldn't be too thin. Whisk in the vanilla extract.

  2. Divide into sepate bowls and add food coloring in small amounts until the desired color is achieved.

  3. Place icing in small ziploc bags or piping bags with the very corner snipped off to pipe outlines. Let the outlines dry at least 10 to 20 minutes before filling in.

  4. To fill in the outlines, pipe frosting into the outline in a back and forth motion. It does not have to be perfect and there may be gaps. Then simply use a toothpick to fill the icing into the gaps.

  5. Let the flooded icing dry completely before adding any additional icing decoration. (Or do what I did for one cookie, add little dots of another color and swirl them in with a toothpick. So many fun options!).

Recipe Notes

How many cookies you get depends on the size of your cookie cutters. I used small 2 to 3 inch cutters and got almost 4 dozen cookies. Larger cookie cutter will obviously result in fewer cookies. 

 

 

Nutrition Facts
Keto Sugar Cookies
Amount Per Serving (1 serving = 1/12th of recipe)
Calories 177 Calories from Fat 137
% Daily Value*
Fat 15.2g23%
Carbohydrates 4.8g2%
Fiber 2.4g10%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

 

If you would prefer a buttercream based frosting:

  • 6 tablespoons butter, softened
  • 1 cup powdered Swerve Sweetener
  • 3 to 5 tablespoons heavy cream
  • ½ teaspoon vanilla
  • Food coloring as desired

Beat together the butter and powdered Sweve. Add the cream, 1 tablespoon at a time, until desired consistency is achieved. Stir in the vanilla and food coloring. Spread or pipe onto the cooled cookies.

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  5. Hey Carolyn – these look fantastic… cannot wait to try and maybe use recipe at Chrsitmas time too! Do you have a carb count?
    Thank you!
    Lisa

    Reply

      • I am guessing you mean “monk fruit sweetener” which is usually mostly erythritol. This means it’s very similar to Swerve and you should be able to use it.

        True monk fruit is actually a highly concentrated extract.

        Reply

  12. I passed the Pillsbury version of these in the supermarket the other day, and I thought, “Guess I’ll never be having that again.” I should have known better! These look tasty and cute. Way to go! I can’t wait to try these and adapt them a million ways.

    Reply

  15. Yum these look amazing!! Definitely going to try now that I have both forms of Swerve. I would love to see what you eat on a daily basis….not to be stalker-ish but I go back and forth about low carb eating and running….like “will I have enough energy?” etc. In the past I don’t think I included enough fat so I always felt very dizzy and low energy on my runs fueled by low-carb low-fat. Thanks! Love, love the blog 🙂

    Reply

  16. Hi love this recipe. Please post it on your site so I can add it to my ZipList I love ZipList and use it everyday! Thanks

    Reply

  18. My mom may get a care package this Halloween. These are so, so cute! And don’t apologize at all for your decorating skills! They sure beat out mine. I’d probably let Dudette do the decorating and then no one would see how bad I really am. Actually, for my mom, that’s an excellent plan. 🙂

    And, yes, they could have come up with a better name for the sugar replacement. What’s up with that?

    Reply

  19. “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”.”

    Haha — I was just thinking this as I was perusing low carb recipes for the holidays! I sometimes tell people my ery-sweetened goodies are made with Truvia (not a huge fib because that’s an ery/stevia product) so I don’t sound like I’m feeding them an exotic assassin’s poison from a Bond film!

    Thank you so much for this recipe. No matter how great I feel after kicking sugar and refined carbohydrates for the better part of a year, brightly colored cookies call my name.

    Reply

  22. Does the frosting have a noticeable cooling effect in the mouth? I’ve made erythriol icing before and found the cooling to be really overwhelming.

    Reply

    • Hi Kari…not if you make it with Swerve. Swerve has a lot less cooling sensation than any other erythritol based sweetener that I know of. But if you are particularly sensitive to that, then it might also be good to add a really tiny bit of xanthan gum (a pinch, really), to help lessen the effect. For me, I notice it with other erythritol sweeteners, but not with Swerve.

      Reply

      • Thanks Carolyn. I will try the xanthan gum. I bought two boxes of ZSweet powdered sweetener online and I’d like to try to use it if possible.

        Reply

        • ZSweet definitely has more cooling sensation. Do be careful with the xanthan in the icing…just a little or it may gum things up!

          Reply

    • I find swerve has an after taste unlike monk fruit sweetener. I can bake those cookies with monk fruit sweetener correct? What about the frosting. May I use monk fruit powdered version ans feeeze the cookies after they’ve been decorated? Thx

      Reply

  27. We made these these Christmas cookies and the kids loved them!! Used sprinkles to decorate b/4 we baked them which upped the carb count. But kids had a blast and I was so surprised that they actually crisped up a little (more like traditional cut-outs than I thought possible with almond flour). THANKS! They are long gone, and now we are going to try them again with some icing!

    Reply

  29. Unfortunately the website you refer to is no longer working. Any chance you can post the recipe again? I’d love to make these. Thanks!

    Reply

    • I know, I just found that out! 🙁 Here’s the recipe (I don’t have time to format it right now for the blog).

      Halloween Cut Out Cookies:
      Cookies:
      2 cups almond flour
      2 tbsp GF oat flour (I used Bob’s Red Mill)
      ½ tsp xanthan gum
      ¼ tsp salt
      6 tbsp butter, softened
      ½ cup granulated erythritol OR sugar
      1 large egg
      ½ tsp vanilla extract

      Icing:
      4 tbsp butter, softened
      ¾ cup powdered erythritol OR powdered sugar
      3 to 5 tbsp heavy cream
      ½ tsp vanilla
      3 drops red food coloring paste
      3 drops yellow food coloring paste

      For the cookies , in a medium bowl, whisk together almond flour, oat flour, xanthan gum and salt.
      In a large bowl, beat butter and erythritol or sugar until creamy. Beat in the egg, and vanilla extract, and then beat in almond flour mixture until dough comes together.
      Turn out dough onto a large piece of parchment paper. Pat into a rough circle and then top with another piece of parchment. Roll out to about 1/3-inch thickness. Place on a cookie sheet and chill in refrigerator for at least an hour.
      Preheat oven to 325F and line another baking sheet with parchment. Using pumpkin-shaped cookie cutter, cut out cookies and lift carefully with a small, offset spatula or knife. Place cookies at least 1 inch apart on prepared baking sheet. Reroll your dough and cut out more cookies (if your dough gets too soft to work with, you can put it in the freezer for a bit to harden up).
      Bake cookies 12 to 14 minutes, or until they are just starting to brown around the edges. Remove from oven and let cool on pan.
      For the icing, beat together butter and powdered erythritol or sugar. Add cream, 1 tablespoon at a time, until desired consistency is achieved. Stir in vanilla and food coloring. Spread on cooled cookies.

      Reply

  30. Is guar gum the same as xanthate gum? Down 7 lbs. in 2 weeks without even trying!!!, thanks for coming into my life, you might have saved it…

    Reply

  32. I made these into Raspberry Linzer Cookies. I cut out 24 stars, half with a cut out hole in the middle. When cool, the cookies with the holes I sprinkled with powdered Swerve, covered the other cookies with sugar free raspberry jam then put them together. It made 12 sandwich cookies at 3.7nc each. For the raspberry jam, 150g frozen raspberries cooked with erythritol , 150g chopped cranberries cooked with erythritol and some raspberry extract or 6TBS of Sugar free raspberry jam are all about equal.

    Thanks so much for all your yummy baking!

    Reply

  34. TWO QUESTIONS:
    Can you use regular food coloring?
    Also do you thing this would work as a crust.
    You always seem to know the answer.
    You are like St Anthony to me . He helps me find also of thing lol.

    Reply

  35. Do you think oat fiber would be a good sub in place of the oat flour? I bought a bag to make your french toast and was looking for other recipes to use it with. These and the sugar cookie bars look so good. I just wasn’t sure if it could sub in place of the oat flour. Thank you so much! I can’t wait to make these!

    Reply

    • Are you asking if they do or saying that they do? We certainly didn’t find it to be so and you can see from the comments that no one else did either.

      Reply

      • Mine was not a question mine was why did mine taste like leather… A friend and I got together very excitedly to make a batch each of these cookies and follow the ingredients to a T and went to taste them at my next eating opportunity and was very disappointed they have no taste and the rather chewy. I am used to sugar cookies having kind of a crispiness and these deathly do not… I made a similar cookie with other things added to it and no xanthan gum and that seems to be the only difference… Any suggestions? They taste so blah but I don’t even want to bother frosting them.

        Reply

        • Sorry, I don’t know what to say. They have been well received by my friends and family. I’d suggest you use the recipe you like better.

          Reply

          • Carolyn we just made them the kids and I and they loved them! I have to work on my frosting had to order the powder swerve online :/ i used granualted Swerve but def a great cookie! Can i add cocoa to make chocolate sugar cookies?

          • How much would you suggest on cutting back? I am so happy I flund your site and recipes! Thank you so much!!!

  38. I have gluten free corn flour, cashew flour, & coconut flour. which one should I use? I could’t find gluten free oat flour. I am going to make these and the magic bars in a the morning! Thanks Heidi

    Reply

  39. Been looking for good cookie recipes that my “sugar free” family can enjoy. So glad to have found your site!!! What a treasure trove of ideas, can hardly wait to try them all. Made these today with my kids, and …almost… decided it would be a “one and done” recipe since the dough was so fussy (as the dough warms to room temperature, even during just the time it takes to cut a few out, it gets creamy and impossible to manage, especially by the kids). Then … we tasted the first batch. Oh, my goodness, they are AWESOME! Dead-on sugar cookie flavor & texture!!! So buttery and delicious, they don’t even need the frosting. Managed the “fussiness” by using the freezer … a lot. Froze the rolled out dough as recommended; then re-froze the cut dough before removing the individual cookies (made it possible to simply peel them off the parchment without damaging them); then *re*-froze the pan of cutouts before placing it in the oven. Worked like a charm, and the results are so worth it! We will be making these again tomorrow, this time coloring part of the dough to make them a little fancier for Christmas. Kids can’t wait! 🙂 (Using a traditional 3″ cutter set and rolling the dough to about 1/4″, this easily made about 30 cookies. What a low-carb coup!!!) Thank you for this awesome site. I’ll be coming back … a lot!

    Reply

    • The dough is tricky, it’s just the nature of the beast with low carb and gluten-free. But SO glad you liked them enough to work at it!

      Reply

    • You can forego the xanthan gum but you may find that your cookies are more crumbly. This recipe does not require any leavening agent.

      Reply

  41. Hi Carolyn, I would love to make these cookies for my daughter. Could you tell me what sugar/no sugar toppings you used to accent the cookies. I didn’t know if they have sugar-free ones or ones you use that you would suggest. Thanks so much!

    Reply

  42. Carolyn, these are sooooo good! My 20 yr old grandson even liked them! These are definitely going to be made for both Thanksgiving and Christmas.!

    Reply

  43. These worked well for us and have inspired me to look for new cookie cutters. Ever since my husband changed to low carb lifestyle, cookies have been harder to do. These worked – even though I did not use the recommended almond flour – we do our own in a grinder/mill. Keeping the dough well chilled was key. Also, I almost had the graininess that you mentioned in your icing recipe (and I was careful to have butter softened) and the thing that seemed to change from grainy was my final addition of Swerve, which I had premeasured and been putting in gradually as I made it. Actually, just having some good icing ideas that don’t need confectioners sugar has been a huge step forward for our family as well.. Of course, we did use green icing with St. Patricks Day just around the corner!.

    Reply

  44. Hey Carolyn!! I need a good vanilla wafer recipe for low carb banana puddin. How would these cookies work for that do you think, texture wise?

    Reply

  45. I made a lazy version of it (no xantham gum etc…just almond powder, butter, swerve, vanilla, egg) and it turned out just as I expected 🙂 super sweet sugar cookies. I’m now motivated to buy some cookie cutter and coloring. I shared the recipe in Japanese on my site: http://cupcaketoons.com/devancouver/swerve-sweetener-%E3%81%A7%E4%BD%8E%E7%B3%96%E8%B3%AA%E3%82%B7%E3%83%A5%E3%82%AC%E3%83%BC%E3%82%AF%E3%83%83%E3%82%AD%E3%83%BC%EF%BC%88%E3%82%A2%E3%82%A4%E3%82%B7%E3%83%B3%E3%82%B0%E4%BB%98%E3%81%8D/ (the URL is a bit weird because they are in Japanese characters…)

    Thank you Carolyn~~~

    Reply

  47. Hi Wondering what is the best natural food colouring brand is – that you trust?
    The cookies taste great on their own but want to try with the icing for the kids.

    Thanks,
    Saskia

    Reply

  48. This is a wonderful recipe, thanks for sharing! This also makes a great base for a fruit pizza. I have my second batch in the oven right now. 🙂

    Reply

  49. I hate asking this, but here goes: I just realized that 2 of my kids won’t eat the treats made with swerve. The older of the 2 explained she doesn’t like the erythritol. If swerve didn’t exist what would be your next best substitute for this? The rest of us have zero issue with swerve

    Reply

    • If it’s the erythritol that’s the issue, then I have no suggested sweeteners because I prefer erythritol based ones. I hear good things about Bocha Sweet but i have yet to try it myself.

      Reply

    • These look awesome!
      I was wondering what i could use instead of the egg white powder. Not sure how much i would use it.
      Thank you for all these great recipes! Loved everything i made so far 😉

      Reply

  50. Hi Carolyn, I was wondering if you have experimented with different size cookie cutters with this sugar cookie cutout recipe. Before my diabetic days I baked cut outs and definitely noticed differences of how the cookies bake related to cut out size and thickness. I collect large copper cutters and have zero experience yet with baking these cookies so thought I’d ask.
    Thanks for making life sweet!

    Reply

  51. Could you make these a chocolate sugar cookie by adding cocoa? If so, how much would you add and would you take out some flour in its place? Thanks!!

    Reply

  52. 5 stars
    We keep these frosted beauties in the freezer and eat them cold. Always different shapes and colors😁
    Thank you Carolyn!

    Reply

  53. Oh my goodness am I excited to find recipes for cut out sugar cookies and royal icing! I’m a cookie and cake decorator who recently started the keto way of eating. I know. It’s crazy, right? I have plenty of meringue powder and was wondering if you think I can use that in place of the egg whites powder? Is hate to waste expensive ingredients to find out. I read all the comments in hopes of finding the answer, but no such luck. I googled my question too, but of course I didn’t find the answer with using swerve too. Thank you for sharing your recipes and time! I look forward to trying all of your recipes I just pinned on Pinterest!

    Reply

    • By the way, you did a good job on decorating your cookies! Decorating isn’t easy if you don’t know how. It takes lots of practice!

      Reply

      • Thank you! Please make sure you email me some photos of YOUR cookies because I want some inspiration. My white was a little thick at first and then a little overly drippy so I struggled with that one!

        Reply

        • Thank you so much for replying so quickly! I’m very glad you asked if my meringue powder is sweetened! Oh my goodness is it! 35 g carbs! I’ll have to find one that isn’t sweetened or order some egg white powder.
          I’ll try to remember to send you some pics when I’m finally able to try your recipes! Thanks again!
          Angelia

          Reply

    • Hi Angelia. Yes you can use meringue powder. Typically it’s the same thing except that often meringue powder is sweetened. Is yours? It may add a bit of carbs although not too much.

      Reply

  54. Does this recipe make just 12 cookies? It says 12 servings but I don’t see how many cookies are in a serving. Also, I don’t see the ingredients for the buttercream. The only thing showing is the food coloring. Thanks for another awesome recipe! Can’t wait to make these!

    Reply

    • Hi Marcelle, it clearly states in the recipe notes that I can’t tell you how many cookies it will make as it all depends on you cookie cutters. It’s weird about the buttercream, it did the same thing as I was editing yesterday and I don’t know why!

      Reply

  55. While I love having a good royal icing recipe for cookies, I plan to take these to my book club in December. I won’t have time to decorate that way because that’s holiday concert season. So, I’m going to make egg yolk paint. Have you ever done that? It’s so simple. You color egg yolks with whatever colors you want to use and paint them with a clean paint brush onto the cookie dough before baking, kind of like an egg wash. Super pretty & easy to do. No carbs. So, super keto-friendly. 🙂

    Reply

    • Please use my search box and type in “Spritz” as I already have a very good spritz recipe. This dough is too thick.

      Reply

  57. Hi, I can’t wait to try these. I copied the recipe and went shopping for ingredients, found all BUT the egg white powder, checked 5 stores only to find egg replacer……question…..what can be used to replace it if anything? I was wondering if I used pasteurized egg whites? How about flax seed or any other ideas to try? If you say there’s no replacement then I’ll wait and purchase online. Thank you so much for all you do

    Reply

    • Only egg whites will harden properly. You could probably use liquid egg whites and reduce the water. Powdered egg whites or egg white protein powder is best purchased online.

      Reply

  59. 5 stars
    Oh my gosh, I’m so excited about these cookies. I just love making these with my kids but always feel guilty when I indulge. But I won’t have to with these. Thanks!.

    Reply

  60. 5 stars
    Yes! So glad I can partake in eating cookies this year. The girls are going to love helping me decorate this year!

    Reply

  63. I have a question. My sister made the Keto sugar cookies over the weekend and followed the recipe. When they were done after and they were cooled she handed one to her granddaughter and the head fell off. They found them crumbly and she is not sure what else to do. As I scrolled down through your comments I found your Halloween recipe. I guess the question is— should she try the xanthan gum also in the recipe and does the xanthan gum help hold the cookies together better?

    Reply

    • No, it should not need the xanthan at all. It won’t hurt but it may not help much either. I made these again just yesterday and they turned out perfectly. If they were crumbly, I have to ask what kind of almond flour and coconut flour she used and what sweetener?

      Reply

  64. Hi there

    These look great! If I want to use fresh egg white instead of powdered, do you have any thought son how much to use? I’m guessing the water content would need to be lessened…
    Cheers! 🙂

    Reply

  65. hello. Could you use plant based protein powder instead of egg white powder? Thank you. Cookies look amazing!

    Reply

    • No, it’s the egg white powder that helps it set. You can use a bit of pasteurized carton egg whites, instead.

      Reply

  66. 5 stars
    What would you suggest to make them dairy free. Ghee or clarified butter is ok! Can’t wait to make them! I am a new Keto baker and am thrilled to find your site!

    Reply

  67. 5 stars
    Oh my goodness, these are great! Thank you so much.! I love sugar cookies and have been missing them, craving them, and now with Christmas around the corner… you just made my day, no my whole 2020!
    Is there any special storage instructions?

    Reply

  68. 5 stars
    Delicious! I baked them for 12 minutes. They taste like regular sugar cookies. The dough is pretty finicky as most doughs with lots of butter are; after chilling it for a couple hours, I managed to cut out about six cookies before it became too soft to work with. After that I had to keep putting it back in the fridge for 10-15 minutes, and then I could cut out maybe three more cookies before having to put it back in the fridge. So don’t try this recipe if you’re in a hurry. I got 19 cookies, and my cookie cutters were no more than 3 inches. So I have no idea how the author managed to get four dozen unless they were extremely thin, and mine were only rolled about 1/4” thick or so. Anyway, these cookies taste legit and are strong enough to hold up to icing. I got lazy and skipped the icing; I liked the taste of the cookies all on their own, but will try it next time.

    Reply

  70. when these cookies come out of the oven do the cookies fall apart fast after the cookies cool and the icing gets hard in a couple of minutes after you put the icing on the cookie or does the icing on the cookie never harden and you place the cookies in containers the icing never hardens and is just a mess

    Reply

      • You are not alone Carolyn. I don’t know where one thought ends; if it is a question or a statement of fact. Seems like there maybe 3-4 either statements or questions. No way to tell without punctuation. YOU ROCK!! Keep up the Great Work!! TY for sharing with so many of us so generously!! You are Brilliant!! Merry Xmas!!

        Reply

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