Introduction

Discover how to make buttery, crumbly sugar free shortbread cookies that satisfy your sweet tooth without added sugar. These simple cookies are perfect as a snack or dessert, with an optional chocolate and nut topping for extra indulgence.

The image shows a stack of three round shortbread cookies on a white cooling rack placed on a white marbled surface. Each cookie is golden brown with a crumbly texture. The top cookie in the stack is half-dipped in a thick, glossy dark chocolate coating sprinkled with small chopped nuts and white flakes. Surrounding the stack are more plain golden cookies and some cookies with the same chocolate half-dipped and nut topping. A small white bowl with pecans is partly visible in the lower left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter, soft
½ cup granular sugar alternative (measures like sugar, suitable for baking)
2 cups all-purpose flour (or keto low carbohydrate flour alternative)
½ teaspoon vanilla extract
Optional: ½ cup sugar free chocolate (for melting)
Optional: 2 tablespoons chopped nuts (such as pecans, for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper or a baking mat. If refrigerating dough before baking, you can skip this prep for now.
Step 2: In a stand mixer with a paddle attachment, beat the soft butter and sugar alternative together until light and fluffy. Add the vanilla extract and scrape down the bowl sides.
Step 3: Set the mixer to low, add the flour, and mix just until combined—the dough should be crumbly.
Step 4: If refrigerating, place the dough on plastic wrap, form it into a disc, wrap tightly, and chill for at least 30 minutes or up to two days.
Step 5: When ready to bake, roll the dough out to about ½ inch thickness. Cut into shapes using a cookie cutter and place them on prepared baking sheets at least 1½ inches apart.
Step 6: Bake for 18-20 minutes or until edges turn golden brown. Let cookies cool on the baking sheet to room temperature.
Step 7 (Optional): Melt sugar free chocolate in a microwave-safe bowl, stirring every 20 seconds until smooth. Dip half of each cooled cookie in chocolate and sprinkle with chopped nuts. Allow to set before serving or storing.

Tips & Variations

Use cool, soft butter rather than fully room temperature to help cookies hold their shape and stay crisp.
Refrigerate dough before baking to prevent cookies from spreading too much.
For keto or low-carb options, substitute all-purpose flour with a low-carb flour alternative that measures and bakes similarly.
Use a fork or whisk to break up lumps in flour for more consistent dough mixing.
Make dough ahead by wrapping tightly and refrigerating up to two days, or freeze for up to one week.

Storage

Store fully cooled shortbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in an airtight container or bag for several weeks. When ready to enjoy, thaw at room temperature and add optional toppings if desired.

How to Serve

A stack of three round shortbread cookies is shown, each cookie is golden and textured with a crumbly, baked surface. Each cookie is dipped halfway in a smooth, glossy dark chocolate coating that covers the edges of the cookie, with chopped nuts and white sprinkles scattered on top of the chocolate. Around the stack, there are more shortbread cookies, some fully plain and some also dipped and decorated in the same way, all placed on a silver metal cooling rack set on a white marbled surface. The background is softly blurred, keeping the focus on the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any sugar alternative in this recipe?

Choose a granular sugar alternative that measures like sugar and is suitable for baking to ensure proper texture and sweetness. Check your alternative’s packaging for heat stability.

Do I have to refrigerate the dough before baking?

Refrigerating the dough is optional but recommended, especially if the dough feels soft. It helps the butter firm up so cookies keep their shape and don’t spread too much while baking.