Bake up sweet, crisp, buttery joy with this easy recipe that delivers classic flavors without all the carbs!
Sugar cookies are such a simple joy. They’re buttery and sweet without being cloying, and they’re often a nostalgic treat. I have lovely memories of both my grandma and my mother taking trays of vanilla-infused cookies out of the oven just in time for my after-school snack. They were rarely frosted in my house—just a plain cookie that made me feel happy, comforted, and loved.
When my partner and I embraced a low-carb lifestyle, those kinds of cookies became taboo due to their main ingredient: sugar. But this recipe for sugar-free sugar cookies brings them back to the table for me!
I love that this recipe leaves the choice of sweetener flexible. I prefer powdered sweetener, as it dissolves quickly and easily to create a smoother dough. My cookies bake up tender with a uniform appearance and a melt-in-your-mouth texture. Granulated sweetener is okay, too, but it results in a grainier, crispier texture. It can also keep the cookies from spreading too much, which some bakers appreciate. Try a batch with each—which I did—for a side-by-side comparison. They’re both delicious, but the choice comes down to finer points of preference for texture and appearance.
Tips for decorating sugar-free sugar cookies
First, don’t use your cookie cutters with this dough! It’s too soft to hold up to the rolling and lacks the structure and firmness to maintain hard edges and shapes. If your heart is set on cutout cookies, try this Keto Christmas Cookies Recipe we designed specifically for that purpose.
But these slice-and-bake cookies are a great base for frosting and other decorations! This rich and creamy Keto Chocolate Frosting makes a gorgeous topper or filling for sandwich cookies. Want more of a traditional buttercream flavor? Just omit the cocoa powder. For colored icing, consider natural food colorings, like turmeric (bright yellow/orange), beet powder (red/pink), matcha (green), or spirulina (blue/blue-green).
Crushed nuts or unsweetened coconut would add both texture and visual appeal to your frosted cookies. Also consider unsweetened or low-sugar dark chocolate chips or cacao nibs. Freeze-dried raspberries, strawberries, or blueberries would add pops of color and tangy flavor with minimal carbs. You could also sprinkle your cookies with chia seeds for added crunch or a bit of citrus zest for an aromatic burst of color. And a dash of cinnamon brings snickerdoodle vibes to either frosted or unfrosted sugar cookies!
How do I store leftovers?
Once your sugar-free sugar cookies have completely cooled, store them in an airtight container or resealable bag. They’ll keep at room temp for up to 5 days or in the fridge for up to 10 days. Or freeze your cookies for up to 3 months after tightly wrapping them in plastic and placing them in an airtight, freezer-safe container. You can also keep the well-wrapped unbaked log of dough in the freezer for up to 2 months. Slice and bake straight from frozen, adding a minute or two to the bake time.
Similar recipes to try
Hungry for more classic cookie recipes that help keep carbs in check? Check out these Keto Chocolate Chip Cookies with a soft center and crispy edges that bring back childhood memories. Or try these Homemade Sugar-Free Peanut Butter Cookies that deliver an iconic sweet-and-salty flavor profile. Looking for something a little different? These Low-Carb Strawberry Chip Cookies bring fruity fun into the mix!
Sugar-Free Sugar Cookies
Ingredients
- 8 tablespoons butter softened
- 1 cup sweetener powdered or granulated
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups super-fine almond flour
- 2 tablespoons coconut flour
- 1 1/4 teaspoons baking powder
- Pinch of salt
Instructions
- In the bowl of a stand mixer or large mixing bowl, cream the butter and sweetener together until soft and fluffy.
- Add the egg and vanilla. Mix well.
- Add the almond flour, coconut flour, baking powder, and salt. Mix until well combined. Scrape the sides and bottom of the bowl with a rubber spatula and mix again if needed.
- Transfer the dough to a large piece of plastic wrap. Use your hands to roll the dough into a log about 1 1/2 to 2 inches in diameter. Wrap the log tightly in the plastic wrap.
- Chill the dough log in the refrigerator for a minimum of 30 minutes. If desired, you can also flash-freeze the dough for an additional 30 minutes to make it easier to handle.
- When you're ready to bake, preheat oven to 350°F. Line a cookie sheet with parchment paper.
- Remove the dough log from the plastic wrap and cut it into 24 even slices.
- Lay the slices about 1 inch apart on the baking sheet. Bake in batches to avoid overcrowding the baking sheet. Keep the unbaked dough in the fridge between batches.
- Bake until the edges of the cookies are golden brown, their surfaces go from glossy to matte, and the centers are set but still soft, about 10 to 13 minutes.
- Remove the cookies from the oven and let them cool on the baking sheet for 2 to 3 minutes. Then transfer them to a wire rack.
- Let the cookies cool completely on the wire rack before eating or frosting them.
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