Sugar-Free Sugar Cookies with Pink Frosting and Sprinkles
Indulge in guilt-free sweetness with these Sugar-Free Sugar Cookies with Pink Frosting and Sprinkles! Perfectly soft and buttery, these cookies are made with a sugar substitute and can be customized with gluten-free flour for a healthier twist. Topped with a luscious cream cheese frosting naturally tinted pink with strawberry puree and finished with festive sugar-free sprinkles, they're as beautiful as they are delicious. With just 15 minutes of prep time and a quick bake, they’re an effortless treat for any occasion. Whether you're watching your sugar intake or simply craving a lightened-up dessert, these cookies are a must-try for your next celebration or everyday indulgence!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 100 grams Granulated sugar substitute (like erythritol or monk fruit sweetener)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 200 grams All-purpose flour (or a sugar-free, gluten-free flour blend if desired)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 85 grams Cream cheese (for frosting)
- 60 grams Powdered sugar substitute (like powdered erythritol or allulose)
- 1 tablespoon Strawberry puree (unsweetened, for natural pink color)
- 0.5 teaspoon Vanilla extract (for frosting)
- 2 tablespoons Sugar-free sprinkles
Instructions
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the butter and granulated sugar substitute together until light and fluffy using a hand or stand mixer.
Add the egg, vanilla extract, and almond extract to the bowl. Mix until well combined.
In a separate bowl, whisk the all-purpose flour, baking powder, and salt together.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix.
Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet. Flatten each ball slightly with the back of a spoon or your hand.
Bake the cookies for 8-10 minutes or until the edges are just starting to turn golden. Remove from the oven and let cool completely on a wire rack.
To make the frosting, beat the cream cheese and powdered sugar substitute in a medium bowl until smooth and creamy.
Add the strawberry puree and vanilla extract to the frosting mixture, and beat until evenly combined and pink in color.
Spread a thin layer of frosting onto each cooled cookie using a spoon or offset spatula.
Top the frosted cookies with sugar-free sprinkles for a festive finish.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.5 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 36 mg | 1% | |
*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.
