Refrigerator Sugar Cookies

Click to enlarge
Click to enlarge

I am really enjoying this latest cookie dough creation.  It lends itself to a wide variety of presentations, with the addition of chopped dried fruits, nuts, frosting and holiday decorations.   The cookies are a little fragile for large cut-out cookies, but in rounds, I have been able enjoy them without them crumbling apart.  They can be served in a number of different ways.  I’ve made a cranberry version:  https://buttoni.wordpress.com/2012/02/06/cranberry-freezer-cookies/ and a Pistachio-Rosewater version:  https://buttoni.wordpress.com/2012/01/02/pistachio-rosewater-cookies/ .  Above I tried them with cherry (almond extract) cream cheese frosting and a rich chocolate frosting I keep made up in my refrigerator:  http://www.healthyindulgences.net/2009/05/healthy-chocolate-cake-with-secret.html .  I particularly like that I can just freeze the dough in waxed paper, take it out and slice off in ¼” slices and just bake the number I want to have.  Less temptation that way, which is a good thing, in my opinion.

INGREDIENTS:

2 sticks butter, unsalted, softened

1 large egg, beaten

¼ tsp. salt

1 tsp. vanilla extract

½ c. granular Splenda (or liquid equivalent for an even lower carb count than shown below)

¼ c. granular erythritol (powdered in a food processor or blender a bit)

1 c. KevinPa’s Bake Mix (see below)

½ almond flour

½ c. Jennifer Eloff’s Splendid LowCarb Bake Mix: http://low-carb-news.blogspot.com/2008/08/bake-mix-substitutions-to-customize-to.html

2 T. Carbquik Bake Mix

1 T. oat fiber

Kevin’s Bake Mix Recipe (slightly modified):

½ c. Carbalose flour

¼ c. wheat protein isolate 5000

1 T.  wheat protein isolate 8000

1½ T. almond flour

1½ T. resistant WHEAT starch (Kevin used resistant corn starch)

1¼ tsp. Splenda

½ tsp. xanthan gum (Kevin used Not/Sugar)

DIRECTIONS:  In a medium bowl, soften the butter and beat the egg into it well.  Add the salt, sweeteners and vanilla.  Measure and mix in each of the bake mixes.  Spoon onto a piece of waxed paper, shaping into a log about 12″ long and 1½” in diameter.  Roll the log up snugly, closing ends of waxed paper and chill (or freeze) in refrigerator for about 1-2 hours, or until firm enough to slice.  Preheat oven to 350º.  Slice off in ¼” slices and place on silicone or parchment lined baking sheet (these don’t spread much during cooking.   Sprinkle with a pinch of granular erythritol if desired, but I do not. Bake for 10-12 minutes (don’t let get too brown) and remove to cool.  Cookies are fragile when hot, so be sure to completely cool them on pans before attempting to remove or frost.  From frozen state, these take closer to 14-15 minutes to get done.  Roll any unused dough in waxed paper and store in refrigerator or freeze if you prefer.  If freezing, slightly defrost dough a quarter or half hour before attempting to slice or the cookie will likely “break” under the knife pressure.

NUTRITIONAL INFO:   Makes about 48  (if cut ¼” thick ) cookies, each contains:

57 calories

5.13 g  fat

1.78 g  carbs, .99 g  fiber, .79 g  NET CARBS

1.62 g  protein

17 mg sodium

8 thoughts on “Refrigerator Sugar Cookies

  1. Janet

    I make up a quadruple batch of Jennifer and Kevin’s mixes at a time and store them in the large plastic containers that protein powder comes in.
    I have found that those 2 mixes will work for about anything you want to make low carb. I make them both the same morning and then there’s only 1 mess to clean up. Maybe you could get a friend or family member over to help with the children while you make the mixes up….just a thought.

  2. Nancy

    Just a thought to make it helpful for someone with young children or busy with working all day (or night!). And I run a business from home, so we are ALL very busy. And being LC sometimes makes things hard because most of the food needs to be made from scratch. Hope this helps, Make one mix (double or triple it!) at a time. And then you make the actual recipe and refrigerate it. Viola! Your wonderful recipe, Peggy! I have Jennifer’s mIx ready to go, just need to make Kevin’s. I think I have all the ingredients. Just posted elsewhere about your cherry almond cream cheese. I know the cream cheese recipe, what do you use for the cherry flavoring?

  3. Nancy

    Just a suggestion, I pull all the ingredients out one day, then maybe the next day (or the next) mix it up. I make enough of a baking mix (only have 2 on hand, both Jennifer’s) to be able to use it more than once. Now I will make up this other one of Kevin’s and store in a baggie as well and marked for these cookies. Too much trouble, as you said, to do it each time. Store them well labled and with the ingredient list with them. Then I pull out all the ingredients out I need for the recipe and let that hang around for a day or so. Then real easy to mix up, everything is right there! This is a great recipe because once you have it mixed you can either keep it stored in the frig or freezer for a later time. A bit of a process, but broken down it is not so daunting and time consuming, especially with young ones around! p.s. I am tired by that time anyway, ha!

    1. I do like you, Nancy, and write the mix recipe in permanent marker right on the canister I mix/store it in. I actually have 3 of Jen’s as well as Kevin’s mixed at all times. The canisters I’m using for my mixes are the very large, clear plastic wide-mouth green-lidded shaker jars that Kraft Parmesan cheese comes in. I can see at a glance when the mix is getting low and mix up another double batch right away! The wide mouth is nice because I can just put the ingredients directly into the canister (no bowl needed), stir well with a wooden spoon handle, then lid it and shake it some more for more uniform mixing. 🙂

  4. I use these two particular mixes so often, I just make up a double batch and keep them on hand for recipes I like to make. I wouldn’t want to mix them up from scratch for each recipe, either. Both mix creators have used their mixes in a wide variety of recipes, sometimes alone, sometimes with almond or coconut flours. Sadly, our low-carb baking often requires we jump through a lot of hoops to get that “real deal” high-carb taste/texture. Would that it were not so.

    Maybe you’ll find this sugar cookie recipe of mine less trouble to make, Beth. I haven’t tried this recipe as a rolled, refrigerator cookie, but I suspect it could be also be used that way, as it was a fairly stiff dough: https://buttoni.wordpress.com/2010/10/05/sugar-cookies/

  5. Sounds delicious but I have toddler twins and a kindergartener! No time to mix up all these bake mixes! Is there an easier way to measure and use dry ingredients for low-carb baking? (i.e., have a recipe that uses some combo of carbquick, almond flour, oat fiber, xanthan gum, protein powder, sweetener, for example?) Or just figure out one all-purpose cookie bake mix that would keep for a while? I don’t mean to criticize at all– just wondering how I can adapt this to make yummy cookies for the family without staying up all night measuring stuff. I am exhausted by 9pm 😉

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