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Courtney's Frosted "Sugar" Cookies

At long last...I bring to you my Frosted Cut-Out "Sugar" Cookies! It's that time of year when making, baking and decorating cookies can tempt even the most committed ketogenic eater. I wanted to be sure to provide you something that can help you power through that temptation, and replace those terrible-for-you sugar, grain and chemical bombs with a delicious swap free of sugar, grains and crap!

Read through the steps clearly before you begin making these beauties, and be sure you've got some time set aside to give these your full attention. They are somewhat more labor intensive than my standard recipes ( as are traditional homemade and frosted sugar cookies) but they are SO worth it. You're in for quite a treat!

I'd love to see photos of you and your family enjoying my "Sugar" cookie recipe-so, if you make these and snap photos, be sure and use hashtag #ketowithcourtneyholidaybaking so that I can see them!

A few tips before we begin: 1- Start with a little less sweetener than my recipe calls for-and then taste and add sweetener as needed to taste.

2- I suggest you use the following specific 3 products for best results in this recipe (click on link for purchase info): -Swerve Confectioner's Sweetener

Here we go!!

Recipe Serves: 24-36 cookies per batch, depending on cookie size/shape and cut-outs used.


•4 T. 1/3 Reduced-Fat Cream Cheese; Softened and at Room Temperature

•1 C. Part-Skim Mozzarella Cheese, Shredded

•3 T. Salted Butter; Softened

•2/3 C. Swerve (Confectioner's) Sweetener; Tightly Packed

•1 Large Egg; Room Temperature

•2 Fresh Eg Whites; Room Temperature ( NOT from a carton)

•1/2 t. Butter Extract

•2 t. Vanilla Extract

•1/4 t. Almond Extract

•5-10 "Sugar Cookie" Capella Drops ( optional but VERY worth it here)

•1 C. Finely Milled Almond Flour

•2 T. Oat Fiber

•1 t. Baking Powder

•1/2 t. Baking Soda


1. Pre-Heat Oven to 350 Degrees F.

Remove 3 medium bowls ( one microwave safe) and set out on your counter. Make sure you have a large, clear and clean work space. Also pull out and have ready parchment paper sheets, a rolling pin, your cookie cut-outs of choice, 1 metal spoon, 1 wooden spoon and cooking spray ( I use avocado oil spray).

2. In a microwave safe bowl, add cream cheese and mozzarella cheese and microwave for 1 minute in 20 second intervals. Stir thoroughly with well greased metal spoon after each 20 second interval.

3. In one of your bowls, add the butter, sweetener, extracts, Capella drops, egg, and egg whites. Cream together with a stand mixer until thoroughly combined.

4. In your remaining bowl, add your almond flour, oat fiber, baking powder, and baking soda. Mix well with a fork.

5. Slowly add your flour mixture to your creamed egg and butter mixture and combine thoroughly with a stand mixer until mixture is moist and crumbly.

6. Now add in your cream cheese mixture. If it had hardened at all, microwave again for 10-20 seconds just until pliable ( thing Fondue) and add to your flour mixture. Stir well with your wooden spoon that is well greased.

7. Remove any rings on your fingers, and thoroughly grease the front and backside of your hands with cooking spray. Now, "work" the dough (imagine you are kneading bread) with your hands until thoroughly and evenly combined and blended and shape into a large ball. Allow dough to "rest" on the counter, for 5 minutes before moving forward. While dough is resting, do not touch, jiggle, or move your dough.

8.) Roll your dough out onto a large parchment lined cookie sheet or jellyroll plan into a large rectangle type shape. Your dough should be about an even 1/4" inch in thickness on all four edges and in the middle-even dough is key.

NOTE: If you are not using cookie cutters, skip step 8 and instead shape your dough into a tight cylinder shape ( think a log of store bought cookie dough).

9.) Refrigerate for 36 minutes exactly. Not 40, and not 34...36 Any less with make your dough too weak, and anymore will make it too difficult to cut so set a timer and remove it at exactly 36 minutes.

10. ) Using cookie-cutters, cut your dough into desired shapes, and gently move to a different parchment lined baking sheet.

(Alternatively, if you are not using cookie cutters, slice your cylinder shape dough into approximately 16-18 slices.)

11.) Bake for 14-18 minutes in your pre-heated oven. Remove from oven and allow to rest on hot pan for 2-3 minutes or until dough is firm enough to move.

12.) Remove cookies to a cooling rack, and place back in the fridge to harden and cool completely ( at least 20 minutes).

While cookies are chilling, in the fridge, whip up your cookie- icing with the following frosting recipe of your choice:

For Traditional Thin (Cookie) Icing:

•1/2 C. Swerve ( Confectioner's) Sweetener

•1-2 T. Unsweetened Nut Milk

•2-3 Drops Natural Food Coloring Drops of Choice

Simply combine all ingredients and whisk until smooth. Frost with a knife OR use your cookie decorating tools of choice.

For Thick Butter-Cream Cookie Frosting:

• 1/4 C. Softened Unsalted Butter, Room Temperature

•1 tsp Vanilla Extract

•1 C. Swerve (Confectioner's) Sweetener; Sifted

•2 T. Unsweetened Nut Milk

•2-3 Natural Food Coloring Drops

Cream your butter with a hand mixture, and then slowly beat in your sweetener and vanilla. Pour in milk and beat for another 1-2 minutes adding in food coloring during the last 30 second of beating. Frost with a knife OR use your cookie decorating tools of choice.

13.) Remove cookies from fridge, and frost with desired frosting. Store in airtight container in fridge. May sit at room temperature safely up to 6 hours. Enjoy!

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