Keto Soft Sugar Cookie with Frosting
How to Make It
Step
Recipe Steps steps 6 1 h
Step 1
Cream the salted butter, cream cheese, xanthan gum, and powdered sweetener for 5-7 minutes. Cream these ingredients for the full 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 in the almond flour, kosher salt, and vanilla extract. Then cream the almond flour in for 2-3 minutes. Divide the dough in half and wrap each in plastic wrap.
Step 3
Form each 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 stay chilled during the entire rolling and cutting process.
Step 4
Preheat an oven to 350 F. Once the dough is chilled, roll each dough disc out to a ¼” thickness. Then, cut the dough using a 2 to 2 ½” round cookie cutter. Place the cookies on a parchment paper-lined baking sheet.
Step 5
Chill the baking sheet with the cookies on for 10 minutes. You want to be sure the dough stays chilled throughout the entire process so the dough is easy to work with. If it begins to warm, roll up the dough and chill or freeze until firm again. Then bake the cookies for 8-9 minutes until puffed and very lightly golden brown. Allow them to cool most of the way on the cookie sheet, then remove them to a cooling rack.
Step 6
In the meantime, combine the remaining ingredients to make the frosting. Once the cookies are cooled. Use a small spatula to spread frosting over the top of each cookie. Add sugar-free sprinkles on top.
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
- Powdered Erythritol (Icing Sugar) – 0.67 cup
- Whipping cream, extra heavy/gourmet, not whipped – 4 tbsp
- Rainbow Sprinkles (sugar-free) – 1 tbp