Sugar-Free Classic Sugar Cookies with Buttercream Frosting
Indulge in the timeless charm of sugar cookies without the guilt with our "Sugar-Free Classic Sugar Cookies with Buttercream Frosting." These delightful cookies are made with granulated erythritol as a sugar substitute, creating a treat that’s perfect for those cutting back on sugar but not on flavor. With their buttery, tender crumb and a luscious sugar-free buttercream frosting, these cookies are irresistibly satisfying. Easy to bake and customizable with your favorite cookie cutters, they’re ideal for holidays, special occasions, or everyday indulgence. Top them with sugar-free sprinkles for a festive finish, and enjoy the magic of these guilt-free, creamy, and perfectly sweet treats!
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Recipe Information
Ingredients
- 1 cup Unsalted Butter
- 1 cup Granulated Erythritol
- 1 large Egg
- 2 teaspoons Vanilla Extract
- 2.5 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted Butter
- 3 cups Powdered Erythritol
- 2 tablespoons Heavy Cream
- 1 teaspoon Vanilla Extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, beat 1 cup of unsalted butter and 1 cup of granulated erythritol together until the mixture is light and fluffy.
Add 1 large egg and 2 teaspoons of vanilla extract to the mixture, and continue to beat until well combined.
In another bowl, whisk together 2.5 cups of all-purpose flour, 1 teaspoon of baking powder, and 0.5 teaspoon of salt.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Roll the dough into a ball and cover it with plastic wrap. Chill in the refrigerator for about 15 minutes.
After chilling, roll out the dough on a lightly floured surface to about 1/4-inch thickness.
Use cookie cutters to cut out shapes from the dough and place them on the prepared baking sheets.
Bake in the preheated oven for about 10 minutes, or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
To make the buttercream frosting, beat 0.5 cup of unsalted butter until creamy.
Add 3 cups of powdered erythritol, 2 tablespoons of heavy cream, 1 teaspoon of vanilla extract, and 0.25 teaspoon of salt. Beat the mixture until smooth and fluffy.
Once the cookies have cooled completely, frost them using the prepared sugar-free buttercream frosting with a spatula or piping bag as desired.
Decorate with sugar-free sprinkles, if desired, and serve.
Nutrition Facts
Calories |
2569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 1143.2 g | 416% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 2.3 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 104 mg | 8% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 455 mg | 10% | |
*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.
