The Only Keto Sugar Cookies Recipe You Need | Bigger Bolder Baking (2024)

FAQs

What is the best keto sugar for baking? ›

Allulose. Allulose is a rare sugar found naturally in small quantities in fruits like figs and raisins. It has about 70% of the sweetness of sucrose (table sugar) but only 10% of the calories, making it a fantastic option for keto baking.

On a lightly floured surface, roll out the cookie dough to ¼-inch thick. Cut out using cookie cutters and bake on a baking sheet lined with a silpat mat or parchment paper for 12 to 15 minutes, until the edges just barely start to turn golden. Cool completely before decorating with royal icing or frosting.

This is a common baking mistake, and it's easily fixable. Adding too much sugar to cookie dough can result in a number of issues, such as making the dough too sticky, causing it to spread too much during baking, and making the final product overly sweet.

But if you roll the dough out too thick, then they won't cook through and become dense and, honestly, pretty gross. The ideal thickness to roll out your sugar cookie dough is about 1/4"--that way, they'll be tough enough to be handled and decorated, but thin enough to stay a little crunchy.

Allulose. Allulose is a game-changer in keto baking. This rare sugar mimics the taste and texture of traditional sugar, making it an ideal substitute in recipes. With 70% of the sweetness of sucrose and negligible caloric value, allulose can be used to create soft, moist baked goods without affecting blood sugar levels ...

3. Now chill the dough. The dough is still too soft to stamp out, so place it in the fridge for at least 30 minutes, or the freezer for 15.

Chill rolled out cookie dough.

Without chilling, these cookie cutter sugar cookies won't hold their shape. Chill the rolled out cookie dough for at least 1-2 hours and up to 2 days.

What happens when you bake without brown sugar? To be succinct, the resulting baked good could be slightly drier or more crisp. Without the excess moisture from the molasses in the brown sugar, the final cookie won't be as chewy and the final bread might be drier.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Can I use powdered sugar instead of granulated sugar? ›

You require approximately half as much granulated sugar as powdered sugar. So for example, if a recipe asks for 1 tablespoon of granulated sugar, you can substitute it with 2 tablespoons of powdered sugar with no change in the overall sweetness of your recipe.

Chilling the dough is a key step in making sugar cookies, especially when you're making cut-outs. Even if you're tight on time, make sure to get the dough in the fridge, or even the freezer, even if it's only for a little while. Skip this step, and the dough will be sticky, and much harder to work with.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

As far as liquid sugar substitutes go, the list is long, but some easy pantry staples you probably already have include honey, agave, maple syrup, and molasses. Keep in mind that each has a different flavor profile (or lack thereof—agave is the most neutral), and that it should complement, not clash with your recipe.

Overall, allulose is the closest to processed sugar in both taste and texture while holding less calories. Erythritol has a taste very similar to sugar with no aftertaste but can create a cooling sensation in the mouth.