"Sugar" Cookies Recipe

Atkins "Sugar" Cookies
Net Carbs
Prep Time: 130 Minutes
Cook Time: 30 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 5 tbsp Butter, unsalted
  • 2 tbsp Erythritol
  • 6 teaspoon (3.5g) truvia
  • 1 each Egg
  • 2 tsp Vanilla Extract
  • 1 1/2 cup Almond Flour, Blanched
  • 0 1/2 tsp Baking soda
  • 0 1/4 tsp Salt
  • 4 Tbsp Cream Cheese, original
  • 2 tbsp Butter, unsalted
  • 0 1/4 cup Confectioners (powdered) erythritol
  • 0 1/2 tsp Vanilla Extract
  • 1 dash Salt
  • 3 drop Liquid Stevia Drops


  1. Using a stand mixer with the paddle attachment, cream together 5 tablespoons of butter, the granulated erythritol, and truvia on medium speed until lighter in color and fluffy, scraping down the sides and bottom at least once or as needed.
  2. Add the cold egg and the vanilla and continue to mix on medium, scraping down the sides to ensure even mixing. There will be small butter chunks at this stage.
  3. Stop the mixer and add the almond flour, baking powder and salt to the mixer bowl.  Mix on low until combined and a sticky dough forms. Wrap the dough in parchment paper, place in a resealable bag, and refrigerate for at least 2 hours.
  4. Before removing the cookie dough from the refrigerator, heat your oven to 350°F, and prepare 2 cookie sheets with parchment paper.
  5. Place the cold dough between two sheets of parchment paper and roll out to 1/4-inch thick. Do not roll the dough too thin or the cookies will not hold their shape. Use cookie cutters and carefully peel the cookies from the parchment, placing them about 1-inch apart on a prepared cookie sheet. If the cookies are not holding the cookie cutter shape, try rolling the dough thicker, or try chilling the dough for longer. Ball up any leftover dough, roll it out, and use the cookie cutters until all the dough is used. This recipe will make about 8 3.5-inch diameter cookies.
  6. Bake on the oven’s middle rack for 25-30 minutes or until the edges are golden brown and the middle is a creamy golden. Remove the cookies from the oven and cool completely before frosting.
  7. To make the cream cheese frosting, use an electric mixer with a whip attachment to whip the cream cheese and 2 tablespoons of butter until well combined. Add half of the powdered erythritol and mix on low, slowly increasing the speed until well combined. Add the remaining half of the powdered erythritol, the vanilla, salt, and stevia, and again mix starting on low and gradually increasing speed until it has the consistency of a thick frosting and is well combined. You can mix in a drop or two of food coloring to make the frosting more festive if desired.
  8. Top each cookie with frosting (if you made 8 cookies, there will be enough to top each cookie with about 1 tablespoon frosting). Have fun decorating the cookies, and be sure to add in any carbs from sprinkles or colored sugar.
  9. Store frosted cookies in an air tight container at room temperature for up to 12 hours, or in the refrigerator for up to 5 days. You can also freeze these cookies and thaw them at room temperature for about 2 hours before serving.

Cooking Tip