Sugar-Free Christmas Shortbread Cookies

By Muhammad Faizan

Sugar-Free Christmas Shortbread Cookies

Crisp, buttery, melt-in-your-mouth, and completely sugar-free! These shortbread cookies are perfect for the holidays—easy to make, beautifully shaped, and ideal for gifting or decorating with family.

Description

These sugar-free Christmas shortbread cookies capture everything you love about classic holiday shortbread—rich buttery flavor, tender crumb, and a lightly crisp edge—without the added sugar. Almond flour keeps them low-carb and gluten-free, while powdered erythritol sweetens them naturally. Decorate with sugar-free icing or festive sprinkles for a holiday treat that looks as good as it tastes.

Ingredients

  • 1 cup unsalted butter, softened

  • ½ cup powdered erythritol (Swerve, Lakanto, or similar)

  • 2 cups almond flour

  • 2 tbsp coconut flour

  • 1 tsp vanilla extract (optional but recommended)

  • Sugar-free icing (optional, for drizzling)

  • Sugar-free sprinkles (optional)

Instructions

  1. Cream the butter & sweetener:
    In a bowl, beat softened butter and powdered erythritol until light and fluffy.

  2. Add dry ingredients:
    Mix in almond flour, coconut flour, and vanilla. Stir until a soft dough forms.

  3. Chill the dough:
    Shape dough into a disc, wrap, and refrigerate for 30–45 minutes. (This helps with cutting clean shapes.)

  4. Roll & cut:
    Roll dough between two sheets of parchment to about ¼ inch thickness.
    Use holiday cookie cutters (stars, trees, snowflakes, etc.) to cut shapes.

  5. Bake:
    Place cookies on a parchment-lined baking sheet.
    Bake at 325°F (165°C) for 10–12 minutes, or until edges turn lightly golden.

  6. Cool & decorate:
    Let cookies cool completely before adding icing or sprinkles. They firm up as they cool.

Servings

Makes: ~20 cookies
(Depending on cookie cutter size)

Nutritional Info (per cookie, ~20 servings)

  • Calories: 95

  • Net Carbs: 2g

  • Protein: 2g

  • Fat: 9g

  • Fiber: 1g

Recipe Notes

  • Dough may seem soft before chilling — that’s normal for almond-flour dough.

  • Coconut flour absorbs moisture; avoid adding extra or cookies may become dry.

  • Powdered erythritol ensures smooth texture; granulated can make the cookies gritty.

  • Rolling between parchment prevents sticking and cracking.

Tips for Perfect Cookies

  • Use cold cookie sheets: prevents spreading.

  • Re-chill scraps when re-rolling for best shape definition.

  • Bake low and slow to avoid over-browning almond flour.

  • Decorate only after fully cooled so icing sets properly.

Benefits

✔ Sugar-Free: Great for diabetics or anyone avoiding sugar.
✔ Gluten-Free: Made entirely with almond and coconut flour.
✔ Low-Carb/Keto-Friendly: Only 2g net carbs per cookie.
✔ Festive & Customizable: Add flavorings, shapes, or sugar-free toppings.
✔ Kid-Friendly Activity: Fun to roll, cut, and decorate.

Q&A About the Recipe

Q: Can I substitute another sweetener?
A: Yes—any powdered, cup-for-cup sugar-free sweetener works. Avoid liquid sweeteners because they change dough consistency.

Q: My dough is crumbly — what should I do?
A: Add 1–2 teaspoons of water or a tiny bit of softened butter until it comes together smoothly.

Q: Can I freeze the dough?
A: Absolutely. Freeze for up to 2 months. Thaw in the fridge before rolling.

Q: How do I store the cookies?
A: Keep in an airtight container for 5–7 days at room temperature or freeze baked cookies for up to 3 months.

Q: Are these cookies crunchy or soft?
A: They’re lightly crisp on the edges with a tender, melt-in-your-mouth center

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