Sugar-Free Sugar Cookies with Pink Frosting and Sprinkles

Indulge in guilt-free sweetness with these *Sugar-Free Sugar Cookies with Pink Frosting and Sprinkles*! These soft, buttery cookies are made with a granulated sugar substitute, making them perfect for those looking to enjoy a low-sugar treat without sacrificing flavor. A hint of almond extract enhances their richness, while a creamy, naturally pink frosting—colored with unsweetened strawberry puree—adds a festive touch. Topped with sugar-free sprinkles, they’re a delightful choice for special occasions, bake sales, or everyday cravings. Ready in just 25 minutes, these simple-to-make cookies are versatile enough to cater to gluten-free needs by substituting the flour. Perfect for anyone following a sugar-free or low-carb lifestyle, these cookies prove you really can have it all!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 12

Ingredients

• 115 grams Unsalted butter
• 100 grams Granulated sugar substitute (like erythritol or monk fruit sweetener)
• 1 large Egg
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Almond extract
• 200 grams All-purpose flour (or a sugar-free, gluten-free flour blend if desired)
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 85 grams Cream cheese (for frosting)
• 60 grams Powdered sugar substitute (like powdered erythritol or allulose)
• 1 tablespoon Strawberry puree (unsweetened, for natural pink color)
• 0.5 teaspoon Vanilla extract (for frosting)
• 2 tablespoons Sugar-free sprinkles

Directions

Step 1

Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, cream the butter and granulated sugar substitute together until light and fluffy using a hand or stand mixer.

Step 3

Add the egg, vanilla extract, and almond extract to the bowl. Mix until well combined.

Step 4

In a separate bowl, whisk the all-purpose flour, baking powder, and salt together.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix.

Step 6

Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet. Flatten each ball slightly with the back of a spoon or your hand.

Step 7

Bake the cookies for 8-10 minutes or until the edges are just starting to turn golden. Remove from the oven and let cool completely on a wire rack.

Step 8

To make the frosting, beat the cream cheese and powdered sugar substitute in a medium bowl until smooth and creamy.

Step 9

Add the strawberry puree and vanilla extract to the frosting mixture, and beat until evenly combined and pink in color.

Step 10

Spread a thin layer of frosting onto each cooled cookie using a spoon or offset spatula.

Step 11

Top the frosted cookies with sugar-free sprinkles for a festive finish.

Step 12

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(653.0g)

Amount per serving	% Daily Value*
Calories	2032.7

Total Fat 138.7g	0%
Saturated Fat 78.1g	0%
Polyunsaturated Fat 2.0g
Cholesterol 565.2mg	0%
Sodium 1442.9mg	0%
Total Carbohydrate 328.2g	0%
Dietary Fiber 5.7g	0%
Total Sugars 5.4g
Protein 34.3g	0%

Vitamin D 53.8IU	0%
Calcium 144.0mg	0%
Iron 10.1mg	0%
Potassium 435.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.3%

Protein: 5.1%

Carbs: 48.7%