Low Carb Sugar Cookies

Directions

• Preheat the oven to 325˚F.
• Sift together the almond flour, coconut flour, collagen powder (or unflavored gelatin), powdered sweetener and salt into the bowl of a standing mixer. Mix on low speed for a bit to help combine the dry ingredients.
• Turn the speed up to medium and slowly add the softened butter cubes one at a time to the flour mixture. Let the mixer run for 1-2 minutes to incorporate the butter, but do NOT over-mix. Dough should be crumbly and slightly damp. Add in the vanilla and almond extracts and combine for just a few seconds.
• Using your hands, make a ball with the dough and knead it together for a few seconds. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
• Roll out the chilled dough between two pieces of parchment paper. Dough should be about 1/4” thick. Place the rolled dough back in the refrigerator for 5-10 minutes to ensure it is chilled. This is how the cookies will maintain their shape while cooking.
• Cut out your cookie shapes from the chilled dough and place on a parchment-lined baking sheet. Do NOT overcrowd the pan.
• Bake on the center rack at 325˚F for 13-15 minutes. For soft and tender cookies, do not over-bake.
• Allow the cookies to cool on the baking pan for about 10 minutes, then transfer to a cooling rack to firm up.
• If icing the cookies, mix the powdered sweetener with the heavy cream. Separate into 2-3 small bowls and add food coloring to each batch as desired. If needed, add small amounts of water to reach desired icing consistency.
• Once the cookies have fully cooled, decorate and enjoy! Store in a tightly closed container with parchment paper to separate the layers.