These are the best keto cut-out sugar cookies with a classic vanilla flavor and royal icing with lemon flavor that you can find. Made with healthier ingredients, they are the ultimate sweet treat for your family during the Christmas holidays.
It’s officially the cut-out cookies season; what can be better than being rolled under warm plaid munching on sweet Christmas treats? NOTHING! And let me tell you, these are not just sweet sugar cookies – they are as healthy as they can be. Of course, we don’t just want keto cookies to be healthy, but tasty and really sweet too, right? Well, when I tested this recipe, I ended up eating 10 of them!!! That’s a lot of cookies, I’d say!
HOW TO MAKE CUT-OUT SUGAR COOKIES?
As per usual, we need to combine all the dry ingredients in one mixing bowl, the wet ingredients in another mixing bowl, and then combine both mixtures together. Easy!
Then, we need to chill our dough in the fridge for at least 30 minutes before rolling it out, so it’s not sticky anymore.
When the dough is firm, roll it between two pieces of parchment paper. Don’t forget to dust the surface with some coconut flour – otherwise your cookies might stick and break when you try to transfer them onto a baking tray. Another important thing you should pay attention to is the thickness of your dough when you roll it out. It shouldn’t be too thin, or you risk ending up with fragile cookies that you can’t decorate. I recommend rolling the dough out into a 4-5 mm (0.2 inch) sheet. Then, you need to cut out your cookies using your favorite cookie cutters and, using a thin plastic or metal spatula, transfer them onto the baking tray lined with parchment paper.
Cover the baking tray with a piece of foil and pop it into a preheated oven at 165C (330F) for 15- 20 minutes. Then, remove the foil and bake for another 5 minutes or until they’re just starting to brown around the edges. Finally, take the baking tray out from the oven and let the cookies cool completely on a cooling rack.
Now to the fun part of the recipe – decoration!
HOW TO MAKE KETO ROYAL ICING?
There are many ways to make royal icing. The two most popular are: using egg whites and using meringue powder. However, I decided to make my cookies’ decoration process even easier; I just use powdered sugar, water, and lemon juice. If you don’t like a lemony flavor, though, go ahead and replace lemon juice with an additional tablespoon of water or extra vanilla extract.
With just a few ingredients mixed in a small mixing bowl, we create our royal icing. After the icing mixture is well combined, place it into a piping bag, cut the corner, and decorate your cookies as you wish. You can also divide the mixture into several batches and add different colorants of your choice to make your cookies even more festive.
Let the icing on your keto Christmas cookies dry for at least 20 mins before serving.
MORE LOW CARB DESSERTS TO TRY
Keto cut-out sugar cookies
- 30 g unsalted butter, room temperature
- 70 g powdered sugar substitute I use SUKRIN
- 2 tbsp cream cheese, room temperature
- 1 medium egg, room temperature
- 1 tsp vanilla extract
- 70 g almond flour
- 3 tbsp coconut flour
- 1 tsp psyllium husk powder
- 1/2 tsp xanthan gum
- Pinch of salt
- 70 g powdered sugar substitute, I use Sukrin
- 1 tbsp lemon juice, optional
- 2 tbsp water
- Preheat the oven to 165C (330F)
- Combine all dry ingredients for the cookies in a big mixing bowl and set aside.
- Take a medium mixing bowl, place the room temperature butter in it, and cream it using a spatula. Add the powdered sugar substitute, cream cheese, egg, and vanilla extract and mix with the spatula until soft and creamy.
- Combine the wet and dry ingredients together well, form the dough into a ball, wrap in a plastic wrap, and refrigerate for 30 mins.
- Take the dough out from the fridge, unwrap it, and roll it out into a 4-5 mm (0.2 inch) thick sheet between two pieces of parchment paper slightly dusted in coconut flour.
- Using your favorite cookie cutters, cut out the cookies and carefully transfer them onto a baking tray lined with parchment paper. Gather the scraps of dough and re-roll until all dough is used. During the baking process the cookies won’t spread, so you can put them close together.
- Cover the cookies with a piece of foil and bake on the middle rack of the oven for 15- 20 mins.
- Remove the foil and bake for another 5 mins, or until the cookies are just starting to brown around the edges.
- Remove them from the oven and let them cool completely on a cooling rack. The cookies will still be quite soft when just removed from the oven, but will firm up as they cool.
- Combine the powdered sugar, lemon juice, and water in a mixing bowl. If the icing is too runny, add some extra sugar. If it’s too thick, start adding water little by little until you reach the desired consistency.
- Make sure the cookies have completely cooled down before starting decorating. Place icing mixture into a piping bag, cut the corner, and decorate your cookies as you wish.
- Let the icing dry for at least 15-20 minutes before serving.
- Enjoy your Christmas cookies!
SHARING IS CARING