February 16, 2021

Sugar Free Butter Cookies


Even when we do eat traditional wheat flour based breads, biscuits or desserts, we still make them sugar free even without thinking about it really.  I have natural sweeteners in my pantry like most people have sugar.  So yes, these cookies are made with flour so they have carbs but they are sugar free.  They melt in your mouth... oh how they just melt in your mouth! 

If you want to make them lemon or peppermint flavored, just add a few drops of flavor oils to the dough with the butter but yesterdays were just plain butter cookies with vanilla.  I topped some of with a sugar free glaze made of confectioner's style sweetener with a bit of cream and a drop or two of vanilla.  Others I left plain like a traditional butter cookie. 

Last notes:  the sweeteners.  As I always mention - I mix at least 2 or 3 for best flavor but you can use whatever your favorite go-to natural sweetener is.  I love Wholesome Yum Allulose, and Lakanto Monk Fruit/Erythritol.  I do keep Swerve on hand because it's so easy to find and is always stocked at the two grocery stores I shop at but I don't love it because of the minty taste and aftertaste but I know many people love it.  If you don't have a powdered confection version on hand you can put your granular style in a clean coffee grinder or a food processor and grind it yourself.  I think you could probably use it straight into this recipe without grinding if you add it to the butter before it's whipped so long - as it should incorporate well but honestly I always use powdered/confectioners or grind it to a power myself so I don't know what your texture might be by doing so.

Sugar Free Butter Cookies

1 lb. real butter
1 c powdered/confectioner style natural sweetener (links below this post to some I use)
1/2 c corn starch
pinch of salt (optional if you use salted butter)
3 c flour
1 1/2 t vanilla extract (or use 1/2 t various good quality flavor oils like lemon or peppermint)

Whip the 4 sticks of real butter in an electric mixer for at least 3-4 minutes until it's smooth and pale in color.  Add the cornstarch and sweetener(s) along with a dash of salt if you are using it. 
Add the flour and vanilla.  As soon as the dry is blended, remove the dough and use in your favorite cookie press to press out cookies on an un-greased cookie sheet.  Bake about 13 minutes at 325 or until they are done but not browned.  These freeze well.  You can drizzle or brush them with a simple powdered sweetener glaze if you want.

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