My regular Christmas sugar cookie recipe is totally out of this world good, and SO not on my diet. But we’ve been doing homemade sugar cookies, and sugar cookies frosting parties on Christmas Eve since my baby girl was born, 16 years ago. So we keep the tradition, and I *ahem* attempt to rely on my willpower to not indulge. Because, until now, I haven’t met a really GOOD gluten free, sugar free, low carb cookie.
I mean, there are lots and lots of almond flour based cookie recipes out there. But I just can’t fall in love with the texture of almond flour. It’s squeaky. (yes, I have texture issues)
But THIS cookie is like a soft, Lofthouse style sugar cookie. No squeaky.
For this, we can all give a rousing standing ovation to Susan Y. from the Trim Healthy Mama Facebook group. She had success with making some sugar free, low carb subs to this (also not sugar free) soft sour cream cookie recipe, and generously offered to let me share her successes with you!
So she sent me all of her recipes and links that she used, and I had fun whipping up a couple of batches of cookies this weekend. Thank you SO much, Susan!
I made a few tweaks to her recipe, since she mentioned that her dough was pretty sticky. The texture was just perfect, and I was able to get lovely cut outs that didn’t lose their shape. And I didn’t have to use lots of flour or anything. The dough was very easy to work with!
But let’s talk about frosting…
Specifically THIS mile high French Buttercream. Can you BELIEVE that this is sugar free???
I had some issues with this frosting the first go-round, only to realize that the issues were more with the recipe directions. When I finally figured it out, KAPOW! It’s so amazing! It’s got a cloud like silky texture, and is so, so, so buttery. Which in my book is a really good thing.
I usually do NOT mess with fussy recipes or recipes that take a lot of time or skill. Susan can attest to my frustration with this one at first. But I promise you…if you’ll follow my directions, it will turn out. But if you try to do this with a hand mixer or don’t follow the timing, you’ll be wanting to curse my name.
When we decorate cookies, I usually make several colors of frosting, but during my frustration stage with this frosting, I was having trouble with it “breaking” when I was trying to tint it. (I just hadn’t mixed it enough)
So I opted instead to use some xylitol I had on hand. I tinted a couple of tablespoons with a few drops of strawberry juice, chlorophyll, and turmeric.
This added a lovely natural color and crunch to my beautiful Christmas sugar cookie recipe.
Aren’t they sweet! Now that I’ve got the frosting figured out, I’m going to play with decorating with different colors next time. Because after mixing it long enough, I tested out tinting it, and it works beautifully.
I love this Christmas sugar cookie recipe, because it uses the low carb flours and ingredients that I already had in my pantry, and sweeteners that you can get in the grocery store.
I adjusted the Baking Blend recipe that Susan sent me to fit the amount of flour called for in her Christmas cookie recipe exactly to keep you from having to mix up another recipe just to make this one. But if you already have a preferred pre-made low carb baking mix, feel free to sub it out for the amount called for in the notes.
I really love the Trim Healthy Mama Baking Blend (my affiliate link to the THM store), but had these ingredients on hand already.
I’m sure we’ll make some of the naughty sugar cookies this year, but I’m VERY happy with my healthy, sugar free version. I love finding new do-able favorites that support me on the Trim Healthy Mama plan! These sugar free Christmas sugar cookies are definitely an S treat, especially if you frost them.
Christmas Sugar Cookie Recipe & Pin
- ¾ cup oat fiber*
- ⅓ cup + 1 tablespoon coconut flour*
- ⅓ cup + 1 tablespoon ground flax meal (I loveFlax USA brand)*
- ½ cup + 1 tablespoon almond flour (I prefer Honeyville)*
- 2 teaspoons glucomannan*
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup (1½ sticks) butter
- 6 tablespoons Truvia, or ¼ cup Super Sweet Blend, or ½ cup THM Gentle Sweet (THM Store)
- 2 eggs
- 1 cup sour cream or 0% plain Greek yogurt
- 2 teaspoons vanilla extract
- 3-4 drops pure lemon essential oil, optional
- In a medium bowl, combine the dry ingredients: oat fiber, coconut flour, flax meal, almond meal, gluccie, baking powder, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sweetener together on medium-high speed until soft and fluffy.
- Beat in the eggs, sour cream, and vanilla and blend until creamy.
- With the mixer on low speed, add in the dry ingredients ½ cup at a time, mixing just until incorporated and evenly mixed.
- Turn the dough onto plastic wrap, and flatten into a disk- wrapping securely and chill 1-2 hours or overnight.
- Divide the dough into two portions, re-wrap the saved dough in plastic wrap and place it back in the fridge.
- Roll out one section at a time on parchment paper OR with a little additional oat fiber on your board to avoid sticking. Don’t work the dough too much or it will get tough. You can also oat "flour" your rolling pin and cookie cutters to prevent sticking if needed.
- Roll the dough a little over ¼″ thick.
- After rolling, cut the cookies- see how many you can get out of that round! I tell my kids to fit the cookie cutters on like puzzle pieces.
- Peel off the extra scraps and then transfer to a cookie sheet using a spatula. I got about 24 medium to large cookies out of one batch of dough. I gently reform the scraps and re-roll until I use it all up.
- I recommend using parchment paper for baking- it helps with clean up, and you can slide all of the cookies off of the sheet at once and use the sheet to bake another batch
- Bake the cookies for between 8-10 minutes at 350 degrees. Bake until the bottoms are JUST beginning to brown. You don't want to get these crispy or well browned.
- Allow the cookies to cool completely before frosting.
- 4 egg whites, at room temperature
- 6 tablespoons Truvia ground fine, or ⅓ cup Super Sweet Blend ground fine, or ¾ cup Gentle Sweet (THM Store)
- 1 tablespoon hot water
- 2 tsp. pure vanilla extract
- 10 ounces (2 ½ sticks) of butter,at room temperature-cut into tablespoon chunks
- ½ cup whipped cream cheese spread
- pinch of salt
- 2-4 tablespoons heavy whipping cream, optional to reconstitute after chilled
- In a heavy duty mixer with a whisk attachment, whip egg whites until soft peaks form. (Soft peaks means that you lift the beater, and it creates a curled over peak.)
- While beating egg whites, combine sweetener, hot water, and vanilla, and stir to mostly dissolve sweetener.
- When you hit soft peak stage, turn the mixer down to medium speed and drizzle in sweetener mixture.
- Now you're going to add in the chunks of butter, and curse my name, because it will look like it's broken and ruined. But it's NOT. I promise.
- Once the butter is all added, drop in the whipped cream cheese and salt. It still may look like cottage cheese, and spit in a bucket, but you're not allowed to curse my name yet.
- Turn the mixer up to high speed, and set a timer for 10 minutes. Promise me that you won't start cursing my name until the timer goes off. You may need to whip another 5 minutes, but some sort of magic WILL happen that turns the gloopy-glop into gloriously fluffy incredible buttercream frosting.
- Once the frosting is FULLY whipped, you can tint the whole batch, or scoop out smaller amounts and use gel tint to color it.
- Use frosting immediately, and refrigerate unused portion as well as frosted items.
- Once chilled, this buttercream firms up. So if you want to chill an unused portion to use later, simply remove it from the fridge, and whip it again for 10 minutes with about 2-4 tablespoons of heavy whipping cream. That will bring back the magic.
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