Sugar-Free Classic Shortbread Cookies
Indulge in the buttery goodness of these *Sugar-Free Classic Shortbread Cookies*—a guilt-free take on a timeless favorite that's perfect for any occasion. Made with unsalted butter, a touch of pure vanilla extract, and naturally sweetened with granulated erythritol, these cookies bring all the crumbly, melt-in-your-mouth texture of traditional shortbread without the added sugar. The dough is effortlessly easy to work with and chills beautifully for perfectly cut shapes every time. Whether you're following a low-sugar lifestyle or simply looking for a lighter dessert option, these cookies are a delightful pairing with your morning coffee or afternoon tea. Ready in just under an hour, this recipe proves that simplicity can deliver maximum flavor and joy!
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Ingredients
- 230 grams Unsalted butter
- 80 grams Granulated erythritol
- 1 teaspoon Pure vanilla extract
- 250 grams All-purpose flour
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, cream together the unsalted butter and granulated erythritol using an electric mixer on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.
Step 3
Add the pure vanilla extract into the butter mixture and beat until just combined.
Step 4
In a separate bowl, sift together the all-purpose flour and salt. Gradually add this to the wet mixture, mixing on low speed until a dough forms and there are no visible streaks of flour.
Step 5
Gather the dough into a ball, wrap it in cling film, and refrigerate for about 30 minutes to 1 hour to allow the dough to firm up, making it easier to handle.
Step 6
Once chilled, remove the dough from the fridge. Lightly flour a clean surface and roll out the dough to about 1/2-inch thickness.
Step 7
Using a cookie cutter of your choice, cut out shapes from the dough and place them onto the prepared baking sheet, leaving a small gap between each cookie.
Step 8
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Make sure not to overbake, as shortbread should retain its pale color.
Step 9
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container and enjoy as a sugar-free treat with your favorite tea or coffee.
Nutrition Facts
| Serving size | (565.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2602.9 |
| Total Fat 199.6g | 0% |
| Saturated Fat 115.4g | 0% |
| Cholesterol 509.3mg | 0% |
| Sodium 627.5mg | 0% |
| Total Carbohydrate 271.3g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 0.6g | |
| Protein 27.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 83.3mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 319.3mg | 0% |
Source of Calories