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3.13 from 41 votes

Sugar Free Sugar Cookies

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 48 cookies
Calories 53kcal
Author Brenda Bennett | Sugar Free Mom

Ingredients

Sugar Cookies

Sugar Free Icing

Instructions

  • Preheat oven to 350 degrees F. Line 4 cookie sheets with parchment paper.
  • Place the butter, Swerve and vanilla extract in a stand mixer until combined.
  • Turn the mixer on low and add 1 egg at a time until incorporated. 
  • In a large bowl, whisk together flours, beef gelatin, baking soda, baking powder and salt. 
  • Add half the dry ingredients to wet in mixer and blend until well combined. Repeat with the remaining dry ingredients.
  • Spread half the dough out between two pieces of parchment and roll out to ¼ inch thickness. Cover the bowl with the rest of the dough and place in the fridge. Use cookie cutters to shape and place on two lined cookie sheets. Gather up the scraps, re-roll the dough, and cut out more shapes. You should have 24 cookies on two pans.  If you are concerned about spreading, please freeze the sheet pans for 15 minutes prior to baking or you could also place just 12 cookies at a time on a baking sheet pan and then bake.
  • Place the two pans and bake cookies for 10 minutes or until slightly browned around the edges. Allow to cool completely before moving to a wire rack.
  • While the first batch of cookies is in the oven, repeat this process with the remaining dough.

Icing

  • Separate the Confectioner sweetener by placing ¼ cup each into 3 different bowls. Add 1 tablespoon of water to each bowl and mix until smooth. Add food coloring to desired color. You can then dip the top of each cookie into the icing and let excess drip off, then place back onto baking sheet. Add decorations if desired. Let them set before storing.
  • Store in an airtight container. You can also store and freeze these.

Notes

  • The brands I like for sesame flour are Kevala and Sukrin which both show fiber. You can also just use hulled sesame seeds and grind them in a blender to be finer for this recipe.
  • I do mention above you can swap out the sesame flour for almond though I have not tested it in this recipe. I have tested swapping sesame for almond in other recipes without issue. If the dough looks a little too wet using almond flour you may need to increase by adding ¼ cup at a time.
  • This recipe was first published in November 2018 and updated with video in December 2019. 
  • Sugar Free Sprinkles can be found here on Amazon. 

Nutrition

Serving: 1cookie | Calories: 53kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 66mg | Potassium: 8mg | Vitamin A: 130IU | Calcium: 4mg