These delicious Iced Sugar Cookies are simple to make with just a few simple ingredients and are sugar free, low carb and gluten free. These iced cookies are perfect for the holidays and all year long!
Now that it's officially after Thanksgiving we can talk about holiday cookies, cakes, treats and cocktails all the time!
Most of you know I follow a sugar free, gluten free diet and still enjoy eating sweets and desserts. I am excited to share these iced sugar cookies with you and knew I had to create these the moment I found these sugar free Christmas sprinkles!
Aren't they so fun and festive? I am sure I will finish the whole bag before the holidays over between these cookies, cakes and whatever else I can put these babies on.
There are so many wonderful, healthy holidays treats that I can share with you like my Almond Flour Thumbprint Cookies, Pecan Cheesecake Bars, One Bowl Blondies, Chocolate Mousse Cake and these Healthy Snickers Bars. These would be incredible with some Apple Chai Latte, Low Carb Bulletproof Hot Chocolate, Skinny Peppermint Eggnog, Cranberry Mojitos and some Spiked Apple Cider!
Why You Should Make These Iced Sugar Cookies
You shouldn't feel deprived during the holidays while trying to maintain a healthy sugar free lifestyle. I always bring some treats to parties and gatherings so I know I can enjoy at least one dessert guilt free.
These beautiful cookies are perfect for holiday gifts too. Who doesn't love a homemade gift? And these iced sugar cookies will be ready in no time, the hardest part is waiting for them to chill in the refrigerator and bake in the oven.
Recipe Ingredients
- Almond flour - I use the super fine almond flour in all of my baked goods because it lends the lightest, ideal texture, especially in gluten free desserts.
- Coconut flour - Coconut flour is light, naturally sugar free and low in carbs which makes it extremely versatile for low carb baking. I always use this coconut flour for my baking. I love baking with both almond and coconut flour for the perfect texture.
- Monk fruit - I used the granular form of Monk Fruit for this recipe. The brand I use all the time is this one. You can also substitute with the sugar free alternative of your choice.
- Butter - I use 100% grass-fed butter because it just plain old tastes better!
- Egg - I use cage free, organic eggs but you can use whatever you have in the house. Use eggs that are room temperature instead of ones straight out of the refrigerator for a better texture.
- Vanilla extract - I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
- Heavy whipping cream - I use the Organic Whipping Cream from Trader Joe's that is located near the milk.
- Sugar free sprinkles - I love these sugar free, gluten free sprinkles so much. They are so fun and festive and can be used for so many desserts!
How To Make These Iced Sugar Cookies
In a bowl add and mix the almond flour and the coconut flour. In another bowl add and beat the sugar, butter egg and vanilla extract.
Keep the mixer on and slowly add in your flour, then mix with your hands until you get a dough. Place the dough in the fridge to chill for 30 minutes.
With the dough form 3 balls and begin to roll out the first ball of dough to ¼ inch thick. Cut your cookies with a circular cookie cutter and do the same with the other 2 dough balls.
Place each cookie in the prepared baking sheet with parchment paper and bake for 8 minutes until the borders are golden.
Make the icing by mixing together 3 tablespoons of heavy whipping cream and the erythritol until creamy. Allow to cool on a wire rack and then spread icing on top and add sprinkles.
Recipe FAQ's and Expert Tips
Absolutely, these iced sugar cookies are freezer friendly! I wrap them in parchment paper and place in an airtight container or plastic bad and freeze for up to 3 months.
Yes, it is very important to refrigerate the dough for at least 30 minutes in order for the dough to completely come together and making it easier to cut out the dough.
The center of cookies should be soft, but set and not jiggly. The edges should be a light brown color.
Related Recipes
Almond Flour Thumbprint Cookies from Lauren Kelly Nutrition
Christmas Chocolate Chip Cookies from A Big Man's World
Keto Butter Cookies from Lauren Kelly Nutrition
Low Carb Chewy Ginger Cookies from All Day I Dream About Food
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Iced Sugar Cookies
Ingredients
- 2 cups almond flour superfine
- ½ cup coconut flour
- ½ cup monk fruit granular
- 6 tablespoons butter melted
- 1 egg
- 1 teaspoon vanilla extract
- For the icing:
- 3-4 tablespoons heavy whipping cream
- ¾ cup monk fruit
- sugar free sprinkles for topping
Instructions
- Preheat oven to 350 degrees F and line baking sheet with parchment paper.
- In a bowl, mix the almond flour and the coconut flour together. In another bowl beat the sugar, butter egg and vanilla extract together.
- Keep mixing the ingredients and slowly add in flour. Then mix with your hands until a dough forms. Place the dough in the fridge to chill for 30 minutes.
- Take the dough and form 3 balls and begin to roll out the first ball of dough to ¼ inch thick.
- Cut your cookies with a circular cookie cutter and continue to do the same with the other 2 dough balls.
- Place each cookie in the prepared baking sheet with parchment paper and bake for 8 minutes until the borders are light brown.
- To make the icing, mix together 3 tablespoons of heavy whipping cream and the monk fruit until thick and creamy. (If the icing is too thick you can add one more tablespoon of cream.)
- Decorate the cooled cookies with the icing and the sprinkles.
Matt Taylor
A great low-carb sugar-free cookie recipe. So easy to make too! Love it!
Lauren Kelly
Thanks Matt!
Allyssa
Thank you so much for sharing this amazing iced sugar cookies recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
Lauren Kelly
I am so happy you liked them Alyssa!
Toni
This is seriously amazing! My kids had so much fun making and eating!
Lauren Kelly
So great to hear Toni!