Hi all! This post is going to be short, sweet and to the point. Because, you know, Christmas, kids at home, cards that STILL haven’t been mailed, and all that jazz. However, after being iced in last Saturday, the girls and I decided see if we could make a successful non-sugar “sugar” cookie.
It was a SMASHING success!!!
Like driving around town giving them to people to taste delicious.
(Including my hair dresser.)
Anywho, everyone has been asking for the recipe, so I wanted to take a quick minute to share it here.
The Ultimate Low-Carb, Grain-Free, Keto-Paleo “Sugar” Cookie
Ingredients (Makes about 2 1/2 dozen cookies):
1 cup real butter, room temperature
3 oz real cream cheese, room temperature
1 egg yolk
1/2 tsp almond extract
1/2 tsp pure vanilla
2 3/4 cup super-fine almond flour
Prepare your dough: Using the paddle attachment of a stand mixer (or handheld mixer), beat together butter and cream cheese over medium-high speed until creamy, about two minutes. Scrape down bowl. Add sweetener and cream for another 30 seconds. Scrape down bowl again. Add egg yolk, almond extract and vanilla. Beat one more time. Finally, add 2 3/4 cup super-fine almond flour. Stir over low speed just until combined. Roll dough into a large ball and cover with plastic wrap.
Chill your dough: Chill wrapped dough in the refrigerator for at least two hours or up to three days.
Roll out and bake your cookies: Preheat oven to 375 degrees. While oven heats, roll out and cut out your cookies. The best way to do this is to sprinkle additional almond flour onto your work surface, as well as your rolling pin. Roll out dough until about 1/4 inch thick, adding additional almond flour if dough gets sticky. After rolling and cutting, place cookies about one inch apart on a parchment paper lined baking sheet. Bake for 9 – 11 minutes, or until cookies are lightly golden.
Cool, store, and decorate your cookies: Once baked, allow cookies to cool on baking sheet for one minute. Use a large spatula to transfer cookies to a wire baking rack. Allow cookies to cool completely. Once completely cooled, you may decorate cookies, store in an airtight container for up to a week, or freeze in a labeled and dated freezer bag for up to one month. Serve and enjoy.