Brown Sugar Snow Cookies (Print Version)
Chewy brown sugar cookies with a snowy topping, low in carbs and full of cozy winter warmth.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 1/3 cup golden erythritol
03 - 1/4 cup coconut flour
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Snowy Topping
09 - 2 tablespoons powdered erythritol
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together almond flour, golden erythritol, coconut flour, baking powder, and salt.
03 - In a large bowl, beat the softened butter until creamy. Incorporate the egg and vanilla extract, mixing until evenly combined.
04 - Gradually blend the dry ingredients into the wet mixture until a soft dough forms.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Arrange them on the prepared baking sheet, spacing about 2 inches apart.
06 - Gently press each dough ball to slightly flatten with your palm or the back of a spoon.
07 - Bake for 12 to 15 minutes until the edges turn golden brown.
08 - Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
09 - Once cooled, dust the cookies lightly with powdered erythritol for a snowy effect.
# Expert Advice:
01 -
- They're genuinely soft and chewy, not the gritty texture keto cookies sometimes get stuck with.
- That snowy powdered sugar finish makes them look bakery-worthy without the guilt.
- Fifteen minutes in the oven means you can satisfy a sudden sweet craving on a weeknight.
02 -
- Room temperature butter isn't optional—cold butter won't incorporate air, and your cookies will be dense instead of tender.
- Almond flour absorbs moisture differently than wheat flour, so don't add liquid if the dough seems slightly drier than a regular cookie dough.
- Pulling them out when the edges are just golden, not fully browned, is the secret to keeping them chewy in the center.
03 -
- Sift the powdered erythritol over the cookies rather than dusting, which gives an even, professional-looking snowy finish.
- If your golden erythritol tends to crystallize, blend it briefly in a food processor to make it finer before mixing into the dough.