Holiday-Spice Roll Out Cookies
2.9g
Net Carbs
3.1g
Protein
6.9g
Fat
0.6g
Fiber
86
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 2 cups Sucralose Based Sweetener (Sugar Substitute)
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon Salt
- 1/2 ounce Egg White (Dried)
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- 1 teaspoon Baking Powder (Sodium Aluminum Sulfate, Double Acting)
- 3/4 teaspoon Ginger (Ground)
- 1 teaspoon dried Coffee (Instant Powder)
- 3/4 cup Unsalted Butter Stick
- 1/8 teaspoon Nutmeg (Ground)
- 1 fluid ounce Lemon Juice
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix; you will need 2 1/2 cups.
- Cream the butter and 1 cup sucralose on high speed in a mixer for 3 minutes. Add the eggs one at a time until fully incorporated. Blend in the vanilla.
- In a small bowl combine and blend the baking mix, baking powder, salt, instant coffee, cinnamon, ginger and nutmeg. Add the dry ingredients to the egg mixture and mix on low speed for 30 seconds until a dough forms. Flatten to a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
- Heat oven to 350°F.
- Using a rolling pin evenly roll dough out to just under 1/4-inch thick. Use additional baking mix to prevent sticking. Using a cookie cutter cut out desired shapes (each cookie should be about 2-3 inches in length and height, or about 25 grams (depending on cookie cutter chosen). Place equally spaced on parchment paper and bake for 10-12 minutes until lightly browned on the edges. Transfer to a wire rack and allow to cool before decorating. You should have about 24 cookies total.
- For the decorating icing: Using a blender, combine 1 tbsp powdered egg whites (or meringue powder), lemon juice and 1 cup of sucralose. Whip until stiff. Decorate with a piping bag using the outlining/flooding method or as desired adding food color and Atkins candies as decorations (these will add additional NC so use sparingly).
