Two Variations of Sugar Cookies
Gluten, Grain, Dairy, and Sugar Free. Keto and Diabetic Friendly.
Both of these recipes are so good! But I know many people have strong opinions about their sugar cookies. Some people want them sweet and rich, and others want them more toned down and biscuit-like.
Variation#1 is much sweeter and softer. These do spread slightly in the oven when you bake them. Once they are cooled, they hold their shape and crisp up enough to be able to pick them up.
Variation #2 is less sweet, and almost biscuit-like. These hold their shape perfectly in the oven. They are stiffer than variation #1 and are dryer. Great for people who don’t like overly sweet and rich cookies.
Variation #2- Crunchier, less sweet, more biscuit-like
Dry Ingredients
2 cups almond flour
1/2 cup coconut flour
1/2 cup Lakanto (Golden or Classic)
1/2 tsp baking soda
pinch of salt
Wet Ingredients
2 tbsp softened butter (or coconut oil for dairy free)
1 large egg
1 tbsp vanilla extract
1/2 tsp almond extract
Variation #1- Softer, sweeter, more rich
Dry Ingredients
3 cups almond flour
1 cup Lakanto (Golden or Classic)
1 tsp baking powder
1/2 tsp salt
Wet Ingredients
1/2 cup softened butter (or coconut oil for dairy free)
2 eggs
1 tbsp vanilla extract
1 tsp almond extract
Instructions for both variations
Combine all the dry ingredients in a mixing bowl
In a separate mixing bowl, combine all the wet ingredients. You can do this by hand or with an electric mixer.
Add they dry ingredients into the wet and combine until a ball is formed.
Separate the dough in to two balls.
Wrap each ball in plastic wrap and flatten to a disc shape.
Place in the fridge for at least 1 hour.
Pre-heat the oven to 350.
Remove one disk from the fridge. Unwrap it and place it in between two large pieces of parchment paper.
Using a rolling pin, roll out the dough to 1/4 inch thick (depending on your preference).
Remove the top sheet of parchment paper and use a cookie cutter to cut out shapes.
Carefully transfer the cut out shapes to a baking sheet lined with parchment paper.
***If you have trouble moving the cookies, then try this: Cut out as many shapes as you can with your cookie cutter. Then remove all the scraps with your fingers. Lift the parchment paper that has the cut out dough stuck on it to a baking sheet and place in the oven. This way, you don’t have to move the individual cookies.
Bake for 12-14 minutes or until the border is turning golden brown. Watch carefully for the last few minutes.
While they are baking, collect the scraps, roll them in a ball, wrap with plastic wrap, and store them in the fridge.
Take the second disc of dough out of the fridge and repeat steps 8-13. Keep repeating until you run out of dough.
Remove from oven and let cool for at least 5 minutes.
Using a spatula, transfer each cookie to a cooling rack. They will be quite soft- that’s okay!
Once the cookies are cool, they will be hard and hold their shape.
Store in an air tight container for up to two weeks.
***I like to store mine in the freezer for even longer!
Royal Icing
If you like to decorate with Royal Icing, click the button for the recipe.
Special tips
Not up for rolling out dough and cutting out cookies? Instead of this, you can roll 1 inch balls of dough between your hands and smash them flat with the bottom of a cup. If your cup is getting stuck to the dough, dip the cup in Lakanto before smashing the ball.
Try adding different flavors to the cookie dough to add variety. You could use mint, lemon or orange extract or food grade essential oil. Or add lemon, orange, or lime zest to the dough.
Double the recipe! I almost always make a double batch. Remember, you can store your cookies in the freezer to enjoy later.
