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

FAQs

Which keto sweetener is best 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.

What happens if you increase the amount of sugar called for in cookies? Conversely, when you increase the sugar in cookies, you'll get cookies that spread more and have an ultra moist and chewy texture in addition to a sweeter flavor.

Using butter that's too soft.

This will very likely make the butter too soft. Cookies won't hold their shape as well and are likely to turn out greasy when made with butter that's too soft. → Follow this tip: Let the butter stand at room temperature for about an hour, until it's soft and gives to gentle pressure.

If the stevia vs Splenda taste is important to you, and you need a sweetener with versatility for cooking and baking, Splenda might be the better choice. On the other hand, if you seek a more natural, calorie-free sweetener, stevia could be the preferred option.

Want crisp keto cookies? Use erythritol based sweeteners like Swerve, Lakanto, or So Nourished. Other options will make your cookies soft and cakey. I highly recommend Swerve Brown for the best brown sugar substitute for cookies!

If the dough is chilled before baking then the cookies will be slightly more rounded, so if you want slightly flatter cookies then bake them as soon as you have mixed up the dough. But we would not recommend flattening the cookies completely as this will affect the texture.

It's not required for this sugar cookie recipe. Immediately baking after mixing will result in absolutely delicious cookies; however, if time permits, chilling the dough for 24-72 hours does result in cookies that are thicker, chewier, and more flavorful. Wrap the dough in plastic wrap before refrigerating.

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.

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.

What is the best thickness for sugar cookies? ›

To ensure the wonderfully soft sugar cookies of your dreams, you want to roll the dough about ¼-inch thick. This may seem too thick when you are rolling and cutting, but it's absolutely vital.

Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.

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.

First, they serve slightly different purposes. Erythritol is a great substitute for regular sugar in baking because it provides a similar texture and taste to regular sugar. Stevia is better used in beverages because it is more sweet and only needs a small amount to achieve the desired level of sweetness.

Like stevia, it can be sprinkled in coffee or on top of oatmeal directly or added to baked goods recipes to replace sugar – monk fruit is also stable when exposed to heat. But unlike stevia's bitter aftertaste, monk fruit is more pleasant and has a fruity, subtle sweetness.

Sucralose (a.k.a. Splenda): Heat stable for baking; you can also replace half the sugar with Splenda or buy a blend of the two. Splenda also makes a brown sugar blend with 50% brown sugar, 50% sucralose. Aspartame (a.k.a. Equal or NutraSweet): Not recommended for baking; use this for sweetening beverages instead.