This Sugar-Free Swirled Mint Cookies (Diabetic-Friendly) recipe is a festive and chewy Christmas cookie, which uses erythritol and peppermint extract. It’s a great low-carb dessert option, perfect for holiday trays, and ready in about 50 minutes.
Sugar-Free Swirled Mint Cookies Ingredients
- 1/2 cup butter, softened
- 1/2 cup reduced-fat butter OR light butter, softened
- 3/4 cup erythritol (or allulose) + 1 tbsp for dipping
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 10–20 drops red food coloring (sugar-free)
- 10–20 drops green food coloring (sugar-free)
How To Make Sugar-Free Swirled Mint Cookies
- Cream the butter and sweetener: Beat both butters with 3/4 cup erythritol until light and fluffy. Add the egg, vanilla, and peppermint extract, and mix until combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture and mix until a dough forms.
- Divide and color the dough: Split the dough into 3 equal parts. Tint one part red, one green, and leave the third plain. Cover all portions and refrigerate for 1 hour.
- Shape into ropes and form cookies: Divide each color into 4 equal pieces. Roll each into a 12-inch rope. Place one of each color side-by-side and cut into 1-inch segments. Roll each segment into a ball.
- Flatten and bake: Arrange the dough balls 3 inches apart on an ungreased baking sheet. Flatten each to 1/8 inch using a glass dipped in the extra erythritol. Bake at 375°F (190°C) for 8–10 minutes, until bottoms are lightly golden. Cool on a wire rack.
Recipe Tips
- Can I use all butter instead of mixing with reduced-fat butter?
Yes, but using both helps reduce fat and calories while keeping a rich texture. - How to get bright swirls?
Use enough drops of food coloring (10–20 per color) and roll ropes evenly to keep colors distinct. - Can I make the dough ahead of time?
Yes, refrigerate for up to 2 days or freeze the dough for up to 3 months. - What sugar substitute works best?
Erythritol and allulose both work well; choose based on your sweetness preference. - How to prevent cookies from spreading too much?
Chill the dough well and space cookies at least 3 inches apart.
What To Serve With Sugar-Free Swirled Mint Cookies
These cookies are perfect for holiday gatherings or afternoon snacks. Try serving with:
- Hot sugar-free cocoa
- Herbal tea or peppermint tea
- A glass of unsweetened almond milk
- Low-carb vanilla ice cream
How To Store Swirled Mint Cookies
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Freeze cookies in layers separated by parchment paper for up to 2 months.
Swirled Mint Cookies Nutrition Facts
Per cookie (approximate):
- 52–55 calories
- 3g fat
- 1g protein
- 4–5g carbs
- 0–1g sugars
- Low glycemic index
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make these without food coloring?
Yes, they will still taste great but won’t have the festive swirled look.
Why is my dough sticky after refrigerating?
You may need to chill it longer or add a bit more flour before rolling.
Can I use almond flour instead of all-purpose?
Not for this recipe, as the texture and structure will change too much.
Do I have to use both types of butter?
No, but using both helps reduce fat while maintaining flavor.
Can kids eat these cookies?
Yes, they are sugar-free and safe, but watch for any sensitivity to sugar substitutes.
Try More Recipes:
- Sugar-Free Coconut Macaroons Recipe
- Sugar-Free Banana Chocolate Chip Cookies
- Sugar Free Toffee Candy Recipe
- Sugar Free Christmas Crack Recipe
Sugar-Free Swirled Mint Cookies (Diabetic-Friendly)
Description
A festive, sugar-free Christmas cookie with red, green, and peppermint flavor—ideal for diabetic-friendly holiday baking.
Ingredients
Instructions
- Beat butters and sweetener until fluffy. Mix in egg, vanilla, and peppermint extract.
- Whisk flour, baking powder, and salt. Gradually mix into butter mixture to form dough.
- Divide dough into thirds; tint one red, one green, leave one plain. Chill for 1 hour.
- Divide each color into 4. Roll each into a 12-inch rope. Place one of each color side-by-side and cut into 1-inch pieces. Roll into balls.
- Place on baking sheet 3 inches apart. Flatten to 1/8 inch using a glass dipped in erythritol. Bake at 375°F for 8–10 minutes. Cool on a wire rack.
Notes
- These festive cookies are perfect for holiday baking without the sugar spike! You can make them ahead and freeze the dough, and they’re great for cookie exchanges or diabetic-friendly dessert trays.
