Sugar Free Shortbread Cookies Recipe
Sugar Free Shortbread Cookies are a delightful treat made without any added sugar, perfect for those seeking a low-carb or keto-friendly dessert. These crunchy, buttery cookies are made with simple ingredients like butter, a sugar alternative, and all-purpose flour, enhanced with vanilla extract for a rich flavor. You can optionally coat them with melted sugar-free chocolate and nuts for an extra indulgence. They bake to a perfect golden brown and can be stored for up to a week at room temperature or longer if frozen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 small cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Main Ingredients
- 1 cup Butter, softened (room temperature but cool)
- ½ cup Granular sugar alternative (suitable for baking)
- 2 cups All-purpose flour (or keto low-carb flour equivalent)
- ½ tsp Vanilla extract
Optional Toppings
- ½ cup Sugar-free chocolate, for melting
- 2 tbsp Chopped nuts (such as pecans)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or a baking mat, unless you plan to refrigerate the dough before baking.
- Cream Butter and Sweetener: Using a stand mixer fitted with a paddle attachment, beat the softened butter and sugar alternative together until the mixture is light and fluffy to ensure a smooth dough.
- Add Vanilla: Add the vanilla extract to the bowl, scraping down the sides to incorporate all ingredients evenly.
- Mix in Flour: Lower the mixer speed and gradually add the flour, mixing just until combined. The dough should have a crumbly texture at this stage.
- Refrigerate Dough (Optional): Transfer the dough onto a piece of plastic wrap, form it into a disc, and wrap tightly. Refrigerate for at least 30 minutes up to 2 days. This step helps prevent spreading during baking.
- Roll and Cut Cookies: Once chilled, roll out the dough to about a half-inch thickness. Use cookie cutters to cut shapes and place them at least 1.5 inches apart on your prepared baking sheets.
- Bake: Bake in the preheated oven for 18-20 minutes or until the edges turn golden brown. Baking times may vary depending on cookie size, so watch closely.
- Cool: Let cookies cool completely on the baking sheet at room temperature before handling to ensure they set properly.
- Melt Chocolate: In a microwave-safe bowl, melt sugar-free chocolate by microwaving in 20-second intervals, stirring between each until smooth, approximately 1 minute total.
- Coat and Garnish: Dip half of each cooled cookie into the melted chocolate, then sprinkle with chopped nuts. Allow the coating to set before serving or storing.
Notes
- Butter should be cool but not fully hard to maintain cookie structure; too soft butter yields softer cookies.
- Use a sugar alternative that can withstand baking heat to achieve best results.
- Refrigerating dough before baking is recommended if the dough feels very soft; it helps reduce spreading.
- Cookies can be made ahead by refrigerating dough up to two days or freezing up to a week.
- Store baked cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
- Variations include using keto-compatible flours for low-carb diets.
- Keep an eye on cookies during baking as times can vary based on cookie size.
- Nutrition data are estimates and may vary based on ingredient brands and substitutions.
Keywords: sugar free cookies, shortbread cookies, keto cookies, low carb dessert, no added sugar cookies, gluten free option, sugar free baking
