Low Carb Maple Sugar Cookies
Maple Cookie Cutters- click HERE
Sugar Cookie Recipe
This dough is the perfect blend of chewy and sweet! You can ice them if you want but in all honesty they are delicious just as is!
1-1/2 cups almond flour
1/2 cup coconut flour
3/4 cup Lakanto Golden sweetener
1/4 cup Pyure granulated sweetener
1 tablespoon baking powder
1 tablespoon gelatin
2 eggs, whisked
1 tablespoon Maple LorAnn Oils Bakery Emulsion
3 tablespoons melted butter (sub with melted Coconut Manna for an easy Dairy Free option)
Cream Cheese Frosting
8 oz softened cream cheese
4 tablespoons softened butter
1/4 cup sour cream
1/2 cup powdered sugar substitute
1 teaspoon vanilla
Whip all ingredients together in a stand mixer. Decorate cooled cookies as desired. Refrigerate any leftovers up to four days.
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine all of the dry ingredients.
Slowly mix in the eggs and vanilla extract then pour in the melted butter. Once all ingredients are incorporated, roll the dough into a ball and cover with saran wrap and refrigerate two hours
Best results are when you utilize parchment paper so your dough doesn't stick to the rolling pin.
Lay down on piece of parchment paper, center the dough, and cover with another piece of parchment paper. Roll the dough out to about 1/4 thickness.
Use assorted cookie cutters to cut the dough into your desired shapes.
Try using a spatula to remove the shapes and lay them onto your baking pan. You can easily push the dough remnants back together, and roll back out with the rolling pin and continue making cookies.