Sugar-Free Classic Shortbread Cookies
Indulge in the buttery goodness of **Sugar-Free Classic Shortbread Cookies**, a wholesome twist on a timeless favorite. Made without refined sugar, these cookies use granulated *erythritol* for natural sweetness, making them perfect for those watching their sugar intake or following a low-carb lifestyle. With just a handful of pantry staples like *unsalted butter*, *vanilla extract*, and *all-purpose flour*, this recipe delivers crumbly, melt-in-your-mouth cookies that pair beautifully with your favorite tea or coffee. The dough is chilled for easy handling and precision, and the baking process ensures a light golden hue while maintaining that signature shortbread softness. Easy to make and satisfyingly delicious, these sugar-free cookies are the perfect guilt-free treat for any occasion.
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Recipe Information
Ingredients
- 230 grams Unsalted butter
- 80 grams Granulated erythritol
- 1 teaspoon Pure vanilla extract
- 250 grams All-purpose flour
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated erythritol using an electric mixer on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.
Add the pure vanilla extract into the butter mixture and beat until just combined.
In a separate bowl, sift together the all-purpose flour and salt. Gradually add this to the wet mixture, mixing on low speed until a dough forms and there are no visible streaks of flour.
Gather the dough into a ball, wrap it in cling film, and refrigerate for about 30 minutes to 1 hour to allow the dough to firm up, making it easier to handle.
Once chilled, remove the dough from the fridge. Lightly flour a clean surface and roll out the dough to about 1/2-inch thickness.
Using a cookie cutter of your choice, cut out shapes from the dough and place them onto the prepared baking sheet, leaving a small gap between each cookie.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Make sure not to overbake, as shortbread should retain its pale color.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container and enjoy as a sugar-free treat with your favorite tea or coffee.
Nutrition Facts
Calories |
2603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.6 g | 256% | |
| Saturated Fat | 115.4 g | 577% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 271.3 g | 99% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 0.6 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 319 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
