Keto Embossed Sugar Cookies
How to Make It
Step 1
Cream the salted butter, cream cheese, xanthan gum, and powdered sweetener for 5-7 minutes. Cream these ingredients for the entire length of time as it ensures a very light and fluffy cookie. Ensure all the ingredients are at room temperature, especially the butter and cream cheese, to aid in this process.
Step 2
Next, add almond flour, kosher salt, and vanilla extract. Then cream the almond flour in for 2-3 minutes. Since the cookies are gluten-free, you can afford to whip the ingredients well to add air to the dough.
Step 3
Wrap the dough in plastic wrap. Form dough into a disk shape and chill for 30 minutes to one hour. You want to make sure the dough is properly chilled as the dough is sticky. The dough should be firm but give to some pressure. Keeping the dough chilled throughout the entire process will make the dough easy to work with.
Step 4
Preheat an oven to 350 F (176.5 C). Once the dough is chilled, roll each dough out into a ¼” thickness. Then use an embossed rolling pin to roll out a pattern on top of the dough.
Step 5
Then cut the dough using a 2 to 2 ½” round cookie cutter. Place the cookies on a parchment paper-lined baking sheet spaced evenly apart. The cookies do not spread much.
Step 6
Bake the cookies for 10-11 minutes or until lightly golden brown on the bottom. Allow them to cool completely before removing them to a cooling rack. Store in an airtight container for up to 5 days at room temperature.
Ingredients
- Butter – 1 stick
- Cream cheese – 2 oz
- Baking Aids Xanthan Gum – 1 tsp
- Powdered Erythritol (Icing Sugar) – 0.67 cup
- Almond flour – 2.25 cup
- Coarse Kosher Salt – 0.5 tsp
- Vanilla extract – 2 tsp
- Baking powder – 0.5 tsp