Halloween Cut Out Sugar Cookies Low Carb And Gluten Free Recipes

KETO HALLOWEEN COOKIES

Steps:

• Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan.

LOW CARB KETO SUGAR COOKIES

Steps:

• Beat all ingredients together or pulse together in a food processor until dough forms. If dough is a little sticky, it's best to sprinkle in some coconut flour on the outer surfaces when rolling.
• Roll dough out between two pieces of parchment paper to desired thickness (between 1/8 and 1/4 inch). Thinner cookies bake quicker and tend to be more crisp. Sprinkle a little extra coconut flour (or almond flour/sunflower seed flour) on to dough as needed. Dough can also be rolled into a log and frozen for 20-30 minutes and then sliced into circles for easy "slice and bake" cookies.
• Cut into shapes and place on parchment lined baking pan.
• Bake in oven at 350°F for 8-10 minutes or until edges are lightly browned.
• Remove from oven, let cool on rack for about 5-10 minutes then transfer cookies to a cooling rack until completely cooled.

CUT OUT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
• Whisk together the flour and baking powder, set aside.
• In a large bowl using an electric mixer, cream together the butter and sugar until smooth and creamy. Blend in the egg and both extracts. Gradually add the flour mixture and beat until just combined, scraping down the bowl, as needed, including the bottom.
• The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl until it comes together.
• Roll on a floured surface to about 1/4" to 3/8" thick, and cut into shapes using cookie cutters.
• Place on the prepared baking sheets 2 inches apart and then transfer to the freezer for 10 minutes, while you preheat the oven to 350 degrees F.
• Bake for 10-12 minutes until just barely golden on the bottoms. Watch them carefully and don't over-bake.
• Let sit for a few minutes on the sheet, then transfer to a cooling rack to cool completely before icing.
• Enjoy plain or decorate and allow to set (usually 3 hours or overnight) before stacking.
• NOTE: Don't miss all the tips in the full article for optimal results and watch the video for visual help.

SUGAR COOKIE BARS RECIPE - LOW CARB AND GLUTEN-FREE

Steps:

• For the bars:
• Preheat oven to 325F and line an 8 x 8 inch pan with parchment paper.
• In a medium bowl, whisk together almond flour, oat flour, baking powder and salt. In a large bowl, beat butter and erythritol or sugar until creamy. Beat in the eggs and vanilla extract, and then beat in almond flour mixture until dough comes together.
• Press dough firmly into prepared pan and smooth top with a flat-bottomed glass. Bake 30 minutes, until just golden brown around the edges and slightly more firm to the touch. Remove and let cool in pan.
• For the Icing:
• Beat together butter and powdered erythritol or sugar.
• Add cream, 1 tablespoon at a time, until desired consistency is achieved. Stir in vanilla and food coloring.
• Spread or pipe onto cooled bars.

HALLOWEEN CUT-OUT SUGAR COOKIES – LOW CARB AND GLUTEN-FREE

Steps:

• For the cookies, in a medium bowl, whisk together almond flour, oat flour, xanthan gum and salt. In a large bowl, beat butter and erythritol until creamy. Beat in the egg and vanilla extract, and then beat in almond flour mixture until dough comes together. Turn out dough onto a large piece of parchment paper. Pat into a rough circle and then top with another piece of parchment. Roll out to about 1/3-inch thickness. Place on a cookie sheet and chill in refrigerator for at least an hour. Preheat oven to 325F and line another baking sheet with parchment. Using pumpkin-shaped cookie cutter, cut out cookies and lift carefully with a small, offset spatula or knife. Place cookies at least 1 inch apart on prepared baking sheet. Re-roll your dough and cut out more cookies (if your dough gets too soft to work with, you can put it in the freezer for a bit to harden up). Bake cookies 12 to 14 minutes, or until they are just starting to brown around the edges. Remove from oven and let cool on pan. For the icing, beat together butter and powdered erythritol. Add cream, 1 tablespoon at a time, until desired consistency is achieved. Stir in vanilla and food coloring. Spread on cooled cookies.