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!
Prepare a work surface with a silicone baking mat or a large piece of parchment paper. Dust lightly with coconut flour.
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.
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.
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.
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).
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.
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.
Divide into sepate bowls and add food coloring in small amounts until the desired color is achieved.
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.
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.
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!).
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.