Its just not really Christmas without sugar cookies is it? This recipe is a must-have for festive diabetics during the holidays, especially when they can be cut into fun shapes and decorated with yummy icing. This diabetic-friendly recipe lets you enjoy the magic of Christmas sugar cookies without worrying about the sugar overload. These sugar cookies are buttery, slightly sweet, and perfect for decorating with a diabetic-friendly icing recipe.
If you’re interested in other cookie recipes, check out my diabetic-friendly gingerbread cookie recipe here!
In this post, I’ll walk you through the simple steps, highlight some handy tools to make the process smoother and share tips for perfect results every time.
Ingredients and Why They Work
Dry Ingredients:
- 1 ¾ cups almond flour: This is the main base, creating a tender yet sturdy sugar cookie while keeping carbs low.
- ¼ cup coconut flour: Adds structure and helps absorb moisture for easy rolling.
- ½ teaspoon baking powder: Gives the sugar cookies a light lift so they aren’t too dense.
- ¼ teaspoon salt: Enhances the buttery sweetness and balances the flavors.
Wet Ingredients:
- ¼ cup unsalted butter, softened (or coconut oil): Adds richness and makes the dough easy to work with.
- ⅓ cup granular monk fruit sweetener (or erythritol): Provides sweetness without affecting blood sugar levels.
- 1 large egg: Binds the dough and keeps the sugar cookies soft and chewy.
- 1 teaspoon vanilla extract: Adds a warm, sweet aroma to the sugar cookies.
- ½ teaspoon almond extract (optional): Gives a festive flavor that pairs beautifully with vanilla.
Optional Icing for Decorating:
- ½ cup powdered erythritol or monk fruit sweetener: Perfect for creating a smooth, sweet icing.
- 1–2 teaspoons unsweetened almond milk or water: Adjust the icing’s consistency.
- Food coloring: Add a pop of holiday cheer to your decorations!
Ingredient Brands I Recommend
- This is my favorite brand of almond flour, it’s the most cost-effective one and I can buy it in-store or online easily.
- I prefer this brand of coconut flour, it’s organic and unbleached so I feel good feeding it to my family. (If you haven’t tried using coconut flour yet you should, it smells and tastes amazing.)
- Monk fruit sugar is a great tool in a diabetic’s kitchen, from family baking to something to put in your morning coffee.
- Make sure to grab powdered Monk fruit sweetener as well! You’ll use it in quite a few diabetic baking recipes.
Instructions with Tools You’ll Love
- Mix the Dry Ingredients:
In a sturdy mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside. - Cream the Butter and Sweetener:
Using a hand mixer or stand mixer, beat the softened butter and monk fruit sweetener until fluffy. Add the egg, vanilla extract, and almond extract (if using), and mix until smooth. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If it’s too sticky, add almond flour 1 tablespoon at a time. The dough should be firm yet pliable. - Chill the Dough:
Divide the dough into two disks, wrap them in reusable food wrap or plastic wrap, and refrigerate for at least 1 hour. Chilling helps the dough hold its shape while rolling and baking. - Preheat and Prepare:
Preheat your oven to 325°F (165°C). Line baking sheets with silicone baking mats or parchment paper to ensure nonstick, even baking. - Roll Out and Cut Shapes:
Dust your work surface and rolling pin with almond flour. Roll out one dough disk at a time to about ¼-inch thickness. Use cookie cutters to cut out festive shapes. Transfer to your prepared baking sheets. - Bake:
Bake for 10–12 minutes, or until the edges just start to turn golden. Let the sugar cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. - Decorate:
Mix powdered erythritol with almond milk to create icing. Add food coloring for festive designs. Use a piping bag or a ziplock bag with a snipped tip for decorating precision. Find the icing recipe here! 🎨
Tips and Tricks for Perfect Sugar Cookies
- Chill Time is Key: Chilling prevents the dough from sticking and helps the sugar cookies hold their shape.
- Flour Your Tools: Use almond flour to dust your rolling pin and work surface to prevent sticking.
- Uniform Thickness: Roll the dough evenly to ensure consistent baking. Using rolling pin rings can help!
- Don’t Overbake: Take the sugar cookies out when the edges are golden but the centers look slightly soft—they’ll firm up as they cool.
- Decorating Fun: Let your sugar cookies cool completely before decorating with icing to avoid melting your designs.
Why This Recipe Works for Diabetics
These sugar cookies are sweetened with monk fruit or erythritol, which means you can enjoy them guilt-free. The combination of almond and coconut flour keeps the carb count low while creating a dough that’s easy to work with for rolling and shaping.
Tools I Recommend
- Silicone baking mats for nonstick baking and easy cleanup.
- Rolling pin with thickness guides for perfectly even dough.
- Sturdy cookie cutters in festive shapes to make your sugar cookies shine.
- Reusable piping bags for precise and beautiful icing designs.
Click here to explore these tools! 🛠️
These diabetic-friendly Christmas sugar cookies are a delightful way to celebrate the season. Whether you’re enjoying them fresh from the oven or sharing them with loved ones, these sugar cookies bring the holiday spirit to your table. Pair them with a warm mug of tea or coffee for a cozy treat. 🎄🍪✨
Diabetic-Friendly Christmas Sugar Cookies
Keep the classic tastes of Christmas while keeping to whatever your diet is.
Ingredients
Dry Ingredients
- 1 ¾ cups almond flour
- ¼ cup coconut flour
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ¼ cup unsalted butter coconut oil for dairy-free
- ⅓ cup granular monk fruit sweetener
- 1 egg
- 1 tsp vanilla extract
- ½ tsp almond extract optional, for extra holiday flavor
Instructions
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and monk fruit sweetener until light and fluffy.
- Add the egg, vanilla extract, and almond extract (if using). Mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- If the dough is too sticky, add a little more almond flour (1 tablespoon at a time). The dough should be firm but pliable.
- Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 1 hour (or up to overnight). Chilling makes it easier to roll out and cut shapes.
- Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper or silicone baking mats.
- Dust your work surface and rolling pin with almond flour. Roll out one disk of dough at a time to about ¼-inch thickness.
- Use cookie cutters to cut out festive shapes. Transfer them carefully to the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are just starting to turn golden. Be careful not to overbake.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
*As an Amazon Associate I earn from qualifying purchases at no cost to you. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
You can store your sugar cookies for up to a week in an airtight container, however, that may change depending on if your cookies are iced and what icing you used. If you’re looking for a diabetic-friendly icing recipe, click here!
Pro Tips:
- Chill the Dough Well: This ensures the cookies hold their shape during baking.
- Storage: These cookies can be stored in an airtight container for up to a week. They also freeze well!
- Portion Control: Keep cookies small to maintain lower carb servings.
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