The holiday season is finally here. It is the best time for warm kitchens and sweet treats. You will love how these smell while they bake. They bring back so many happy memories for me. Making these Keto Butter Spritz Cookies is a wonderful new tradition.
You can enjoy these treats without any guilt. They are light and melt in your mouth. Your family will never guess they are low-carb. These cookies are perfect for your next winter gathering. Let’s get baking and fill your home with joy.
Why You Will Love These Keto Butter Spritz Cookies
These cookies are a total winner for holiday entertaining. They look very fancy but are actually quite simple. You only need a few basic pantry staples to start. The dough is perfectly smooth for your cookie press. It creates beautiful shapes every single time.
The texture is exactly what you want in a butter cookie. They are crisp on the edges and tender inside. Most keto cookies can be a bit soft or grainy. These stay firm and have a professional finish. Your friends will ask for the recipe at every party.
This recipe is very budget-friendly too. You do not need expensive specialty flours or rare items. It is a great way to bake for a crowd. Everyone can enjoy a sweet treat together. It is truly the ultimate holiday comfort food.
Easy Cooking Steps
Making these cookies is a fun and creative process. You will start by creaming your butter and sweetener. This step makes the cookies light and airy. Then you just add your wet and dry ingredients. The dough should be soft and easy to handle.
Even if you are a beginner, you can do this. The cookie press does most of the hard work. You just click and move to the next spot. It is a very satisfying and fast way to bake. You will have dozens of cookies ready in no time.
Ingredients You Will Need
We use simple, fresh ingredients for the best flavor. These items are easy to find at any grocery store.
- 2 cups super-fine blanched almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered erythritol sweetener
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
Step-by-Step Instructions
- Preheat the convection oven to 350°F (175°C) and prepare a non-insulated aluminum baking sheet with a silicone mat or parchment paper.
- In a stand mixer bowl equipped with a paddle attachment, cream the softened butter and powdered erythritol on medium speed for 3 minutes until the mixture achieves a light, aerated consistency.
- Incorporate the room temperature egg, vanilla extract, and almond extract, beating on low speed until fully emulsified.
- In a separate vessel, whisk together the almond flour, xanthan gum, and salt to ensure even distribution of the binding agent.
- Add the dry ingredients to the wet mixture in two stages, mixing on low speed only until a cohesive, soft dough forms; do not over-process.
- Transfer the dough into a manual or electric cookie press fitted with the desired design disk.
- Extrude the cookies onto the cold baking sheet, maintaining 1-inch intervals for heat circulation.
- Bake for 8 to 10 minutes until the edges exhibit a faint golden hue; the centers will remain soft to the touch.
- Transfer the baking sheet to a cooling rack for 10 minutes to allow the cookies to set before moving them directly to the rack for final cooling.
Best Ways to Enjoy It
These cookies are best served with a warm drink. I love them with a cup of herbal tea. They are also wonderful with a hot cup of coffee. Set the table with your favorite holiday mugs. It makes the moment feel extra special and cozy.
You can also add them to a dessert platter. Pair them with fresh berries or sugar-free chocolate. They look beautiful next to colorful holiday decorations. Your guests will love the variety of shapes. It is a great way to celebrate the season.
How to Store Leftovers
Keep these cookies in an airtight container at room temperature. They will stay fresh for about five days. If you want them to last longer, use the fridge. They stay nice and crisp when kept cool. This is perfect for meal prepping your holiday treats.
You can also freeze these cookies for up to three months. Place them in a freezer-safe bag with parchment paper. This keeps them from sticking together. When you are ready to eat, just thaw them. They taste just as good as the day you baked them.
Tips for Best Results
- Do not skip the xanthan gum because it holds everything together.
- Always use a cold baking sheet for the best cookie shapes.
- Make sure your egg is at room temperature before mixing.
- Avoid over-mixing the dough to keep the cookies light.
- Use powdered sweetener instead of granulated for a smooth texture.
- Check the cookies at 8 minutes so they do not burn.
- Let them cool completely on the pan to help them set.
- For a festive touch, add a tiny drop of food coloring.
Ways to Switch It Up
- Dip half of the cooled cookie into melted sugar-free chocolate.
- Swap the almond extract for lemon zest for a bright flavor.
- Press a single pecan half into the center before baking.
- Use a different cookie press disk for every holiday season.
- Add a sprinkle of cinnamon for a cozy winter vibe.
Common Questions
Can I make the dough ahead of time?
Yes, you can make the dough a day early. Keep it wrapped tightly in the fridge. Let it sit at room temperature for 20 minutes before pressing. This makes it easier to work with.
Why are my cookies spreading too much?
This usually happens if the baking sheet is too warm. Always use a completely cool pan for each batch. You can run the pan under cold water to chill it. This helps the dough hold its shape perfectly.
Can I use coconut flour instead?
I do not recommend swapping flours for this recipe. Coconut flour absorbs much more moisture than almond flour. It would make the dough too dry for the press. Stick with almond flour for the best buttery results.
I hope these buttery treats bring a smile to your face this winter. They are so simple to make and truly delicious. Happy holiday baking to you and your family!
— Lidia
Ingredients
- 2 cups super -fine blanched almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered erythritol sweetener
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon sal t
Instructions
- Preheat the convection oven to 350°F (175°C) and prepare a non-insulated aluminum baking sheet with a silicone mat or parchment paper.
- In a stand mixer bowl equipped with a paddle attachment, cream the softened butter and powdered erythritol on medium speed for 3 minutes until the mixture achieves a light, aerated consistency.
- Incorporate the room temperature egg, vanilla extract, and almond extract, beating on low speed until fully emulsified.
- In a separate vessel, whisk together the almond flour, xanthan gum, and salt to ensure even distribution of the binding agent.
- Add the dry ingredients to the wet mixture in two stages, mixing on low speed only until a cohesive, soft dough forms; do not over-process.
- Transfer the dough into a manual or electric cookie press fitted with the desired design disk.
- Extrude the cookies onto the cold baking sheet, maintaining 1-inch intervals for heat circulation.
- Bake for 8 to 10 minutes until the edges exhibit a faint golden hue; the centers will remain soft to the touch.
- Transfer the baking sheet to a cooling rack for 10 minutes to allow the cookies to set before moving them directly to the rack for final cooling.
