Go Back
+ servings
Print Recipe
4.07 from 16 votes

Sugar-Free Cookie Recipe

A buttery, sugar-free cookie recipe that's perfect for holiday cutout cookies. This recipe is made with Truvia Sweet Complete and it's perfect if you're looking for a healthier cookie option!
Prep Time12 mins
Cook Time8 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 20 Cookies
Calories: 250kcal
Author: Eden

Ingredients

Sugar-Free Cookies

  • 1 1/2 cups unsalted butter room temperature
  • 4 ounces cream cheese room temperature
  • 1 1/2 cups Truvia Sweet Complete Sweetener
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 2 egg yolks
  • 3 cups all-purpose flour
  • 1 tsp salt

Cream Cheese Cookie Icing

  • 4 ounces cream cheese must be soft and completley room temperature
  • 1/2 cup whole milk
  • 3 cups Truvia Confectioners Sweetener
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp melted butter melted and cooled to room temperature
  • 2 tsp lemon juice fresh squeezed

Instructions

Sugar-Free Cookies

  • In the bowl of a stand mixer, combine butter and cream cheese.  Beat on medium speed for 2 minutes to combine, scraping the bottom and sides of the bowl as needed. Add Truvia Sweet Complete and beat on medium speed for 3 more minutes, until lightened and fluffy.
  • Add the egg yolk, vanilla, and almond extract.  Mix on low speed just until combined. With the mixer on low speed, gradually add the flour and salt. Mix until just combined, scraping the sides and bottom of the bowl as needed.
  • Divide the dough into three pieces.  Press each piece into a disc, 1” thick, then wrap well with plastic wrap.  Refrigerate for one hour (up to 48 hours). 
  • Preheat oven to 375 degrees F. 
  • Remove 1 piece of dough from the refrigerator and let rest at room temperature for 10-15 minutes or until softened.  On a well-floured surface, using a rolling pin, roll dough to 1/8” thick.  Cut cookies with floured cutters and transfer to a sheet tray, spaced 1/2” apart.  Repeat with remaining dough discs. Knead together any scraps, cover and refrigerate for 15 minutes, then re-roll and cut more cookies one time.  Discard remaining dough.
  • Bake for 8-10 minutes, until edges are lightly golden.  Let cool on a sheet tray for 5 minutes, then transfer to a cooling rack.  Let cool completely.  

Cream Cheese Cookie Frosting

  • In a medium mixing bowl, beat the cream cheese with a rubber spatula until smooth.  Add the milk, Truvia Confectioners sweetener, vanilla extract and salt.  Whisk well to combine.  Whisk in the butter and lemon juice.  If making colored icing, divide into bowls and mix with a few drops of your preferred color. 
  • *This icing is loose and creamy- a good consistency for dipping, piping or drizzling with a spoon onto the cookies.  For a stiffer icing that is better for spreading with a butter knife of small spatula, reduce milk to 6 tablespoons and add additional Truvia Confectioners sweetener until desired consistency is reached. 

Notes

It is important for the cookies to be as close to 1/8 to 1/4” thick as possible.  
The cookies are not overly sweet, however, the icing is very sweet.  When paired together, there is a nice balance.
Let the cookies cool completely before adding the icing. 
Use any food coloring for the icing. 
Use any cookie cutter shapes for this recipe. It's great for all holidays and parties!

Nutrition

Serving: 20g | Calories: 250kcal | Carbohydrates: 15g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 198mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 649IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg