Since you all LOVED my original Sugar Cookie recipe, I decided to change it up a little bit, just in time for the holidays! Here you have it a delicious Chocolate Sugar Cookie!
Last night was the first night of Chanukah, and every year we bake and decorate Chanukah sugar cookies. My daughter took the lead (as usual), and she made some really beautiful cookies! Naturally, I was a little bit jealous and wanted cookies of my own..
I have made plain low carb sugar cookies with some ok icing, so it was time to try something new. The cookies are not only chocolate, but with some peppermint, sugar-free royal icing on top. HOLY GOODNESS!
We all know that chocolate and peppermint go great together, and honestly I was hesitant to try this combination for cookies. I am so so thankful that I did, and they turned out perfectly!
These chocolate sugar cookies are crunchy on the outside, chewy on the inside with a kick of peppermint….YUM!
Chocolate Sugar Cookies w. Peppermint Icing
Ingredients
Cookies
1 1/2 cups almond flour
1 tbsp coconut flour
1/2 cup unsweetened cocoa powder
¼ tsp salt
6 tbsp butter, softened (I use Earth Balance Vegan Buttery Sticks to make the cookies non dairy)
½ cup Swerve, granulated
1 large egg
1/4 tsp vanilla extract
1/4 tsp coffee extract
Royal Icing
1 cup powdered Swerve
3/4TBSP meringue powder
1 1/2 TBSP warm water
3/4 tsp light corn syrup
1/4 tsp vanilla extract
1/4 tsp peppermint extract
Gel food coloring (optional)
instructions:
Cookies
-
In a medium bowl, mix together almond flour, coconut flour, and salt.
-
Beat butter and Swerve in a large bowl, until creamy. Mix in the egg and vanilla and peppermint extracts.
-
Add in almond flour mixture and mix until dough forms.
-
Turn out dough onto parchment paper, and roll out to about 1/3-inch thickness.
- Chill dough for an hour.
-
Preheat oven to 325F and line another baking sheet with parchment.
-
Using cookie cutters of your choice, cut out cookies and place at least 1 inch apart on prepared baking sheet.
-
Re-roll your dough and cut out more cookies (if your dough gets too soft, place in the freezer for 5 mins).
-
Bake 12 to 14 minutes, or until brown around the edges.
-
Let cool on pan.
Royal Icing
- Mix merengue powder and water together until frothy.
- Add remaining ingredients and mix well.
- Icing will be thick, add 1/4 tsp of water at a time until reaches desired consistency.
- Add food coloring (optional).
- Pipe (I used a plastic sandwich bag this time!) or spoon onto cooled cookies.
**DISCLAIMER: I AM NOT A DOCTOR OR A NUTRITIONIST. I DO NOT HAVE NUTRITIONAL INFORMATION FOR RECIPES.**
*Links in this post may be affiliate links. I earn a small percentage of your purchase at no cost to you.*