Transform your cookie jar with Sugar-Free Peppermint Shortbread Cookies. Savor the holidays with these no sugar added cookies.
A perfect low carb and diabetes friendly guilt-free indulgence for the holiday season.
These delightful low carb peppermint shortbread cookies have become a staple in my kitchen, a perfect blend of buttery richness and refreshing mint that I love to bake regularly.
Why this diabetic friendly peppermint shortbread cookie recipe works
- Buttery Almond Blend: The mix of softened butter and almond flour creates a classic shortbread texture with rich flavor.
- Sugar-Free Sweetness: A powdered sweetener provides sweetness without added sugar, ideal for low-carb preferences.
- Dual Peppermint Burst: Sugar-free peppermint candy and peppermint extract combine for a refreshing and sweet mint flavor.
- Vanilla Enhancement: Vanilla extract adds depth, complementing the peppermint for a well-rounded taste.
- Gluten-Free, Low-Carb Base: Almond flour caters to gluten-free needs, maintaining a low-carb appeal.
Here are five simple variations to add a twist to your sugar-free peppermint shortbread cookie recipe while maintaining a low-carb approach:
- Chocolate Chip Delight - Add ⅓ cup of sugar-free chocolate chips to the dough for a delightful chocolatey infusion, complementing the minty goodness of the peppermint.
- Nutty Bliss - Incorporate ¼ cup of finely chopped nuts (such as pecans or walnuts) into the dough to introduce a satisfying nutty crunch and an extra layer of flavor.
- Citrus Zest Infusion - Grate the zest of one lemon or orange into the dough to create a citrusy twist, adding a bright and refreshing element that pairs well with the peppermint.
- Coconut Dream - Mix in ⅓ cup of unsweetened shredded coconut for a tropical flair, imparting a subtle sweetness and a pleasant chewiness to the cookies.
- Spiced Elegance - Enhance the flavor profile with a pinch of cinnamon and nutmeg (about ½ teaspoon each) for a spiced variation that adds warmth and complexity to the cookies.
The carefully curated selection of components in this recipe seamlessly combines to deliver a delectable, sugar-free, and low-carb peppermint shortbread cookie experience, balancing rich flavors and delightful textures.
- Unsalted Butter (Softened): Adds richness and a buttery flavor to the shortbread, contributing to its classic taste and texture.
- Powdered Sweetener Sugar Substitute: Provides sweetness without sugar, making the cookies suitable for those following a sugar-free or low-carb diet.
- Vanilla Extract: Enhances the overall flavor profile with a subtle depth, complementing the sweetness of the cookies.
- Almond Flour: Serves as the main flour substitute, contributing to a gluten-free recipe with a texture reminiscent of traditional shortbread.
- Sugar-Free Peppermint Candy (Crushed): Infuses the cookies with a burst of peppermint flavor, making each bite a minty sensation.
- Peppermint Extract: Intensifies the peppermint flavor, creating a refreshing and aromatic quality in the cookies.
- Salt: Balances the sweetness and enhances other flavors, ensuring a well-rounded taste in the final product.
See the recipe card for quantities.
Steps by step instructions
How to make the sugar free peppermint shortbread cookies?
STEP 1: Preheat the oven to 350°F and then crush the sugar-free peppermint candy by placing them in a sealed plastic bag and gently tapping with a rolling pin or using a food processor for a finer texture.
STEP 2: In a large bowl, cream together the softened butter and sweetener using an electric mixer, scraping down the sides as needed.
Add the vanilla and peppermint extract, mix again, then incorporate almond flour, salt, and the crushed sugar-free peppermint candy.
STEP 3: Use your hands to continue mixing the dough thoroughly, then shape it into a log. Wrap it in plastic and roll to form a log shape. Freeze for 1 hour.
- STEP 4: Unwrap the cookie dough log, cut it into ¼-inch slices, and place it on a parchment-lined baking sheet.
STEP 5: Sprinkle more crushed candy on top and bake at 350°F for approximately 15 minutes or until the edges are lightly golden.
Allow the cookies to cool before removing them from the baking sheet. Enjoy the sugar-free peppermint shortbread cookies!
Here are two tips to ensure these keto peppermint shortbread cookies turn out amazingly well:
- Gentle Slicing for Round Perfection: When cutting the frozen cookie dough, avoid pressing down too hard to maintain the round shape of the cookies during baking. This ensures they keep their intended form and visual appeal. I used a little too much pressure when I cut them this time.
- Mindful Monitoring: Keep a close eye on the cookies while baking. Remove them from the oven when the edges are lightly golden. This prevents over-baking, preserving the delicate balance of flavors and textures in the sugar-free peppermint shortbread cookies.
- Store the sugar-free peppermint shortbread cookies in an airtight container at room temperature for up to one week for optimal freshness.
- For longer storage, freeze the cookies by placing them in a freezer-safe container or resealable bag.
- Ensure the container or bag is well-sealed to prevent freezer burn.
- To enjoy frozen cookies, thaw them at room temperature, preserving their delicious taste and texture.
Frequently asked questions
While a log shape is recommended for easy slicing, you can experiment with different shapes if desired. Keep in mind that this might affect the baking time.
Yes, you can prepare the cookie dough in advance, wrap it tightly in plastic wrap, and refrigerate or freeze. Thaw if frozen before slicing and baking.
Certainly! While an electric mixer makes it easier, you can use a sturdy spatula or wooden spoon to mix the ingredients thoroughly.
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Sugar Free Peppermint Shortbread Cookies
- 5 tablespoon unsalted butter softened
- ⅓ cup powdered sweetener sugar substitute
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 2 tablespoon sugar free crushed candy canes or peppermint candy crushed
- ½ teaspoon peppermint extract
- ¼ teaspoon salt
- 2 tablespoon sugar free peppermint candy crushed
- Begin by crushing sugar-free peppermint candy. Cream together softened butter, sweetener, vanilla, and peppermint extract in a large bowl using an electric mixer. Add almond flour, salt, and crushed candy, using your hands to thoroughly mix and shape the dough into a log.5 tablespoon unsalted butter, ⅓ cup powdered sweetener sugar substitute, 1 teaspoon vanilla extract, 2 cups almond flour, 2 tablespoon sugar free crushed candy canes or peppermint candy, ½ teaspoon peppermint extract, ¼ teaspoon salt
- Wrap the dough log in plastic, roll it to form a round shape, and freeze for 1 hour.
- Preheat the oven to 350°F. Unwrap the frozen dough, cut it into ¼ inch slices, and place the slices on a parchment-lined baking sheet. Sprinkle additional crushed candy on top.2 tablespoon sugar free peppermint candy
- Bake at 350°F for approximately 15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet before enjoying the sugar-free peppermint shortbread delights!
- When cutting the frozen cookie dough, avoid pressing down too hard to maintain the round shape of the cookies during baking.
- Keep a close eye on the cookies while baking. Remove them from the oven when the edges are lightly golden.
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
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All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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