Sugar Free Christmas Cookies

My favourite sugar free Christmas cookies are a lovely crunchy  gingerbread cookie with just the right amount of "bite' from the ginger. It is not too sweet, due to using glucose instead of golden syrup.

Sugar free christmas cookies

It took a few trys to get this gingerbread recipe right. Unfortunately I had an attack of the pastry demons on the first go. No matter what I did, it just wouldn't roll out properly. I tried wetting it by sprinkling water over the pastry - it just went soggy. I added another egg and re-chilled it - it still stuck to my rolling pin! And somehow the extra egg hid the flavour of the spices...Oh well. The resultant cookie 'worked' but had little flavour.

Needless to say, I tried again. The version below is a lovely gingerbread sugar free Christmas cookies recipe! Use any cookie cutters you like for different shapes. It looks really special when you cut out stars and stack them to make a Christmas tree.

Gingerbread men can be cut out and eaten plain or decorated with icing.

Sugar Free Christmas Cookies - Gingerbread

  • 135g butter, softened
  • 1/2 cup dextrose powder
  • 1/2 cup glucose syrup
  • 1 egg yolk
  • 2 cups plain flour, sifted
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon Bicarb Soda

Preheat oven to 170 degrees Celcius.

Beat butter and dextrose in a bowl with electric mixer, until light and creamy. Beat in egg yolk and glucose syrup.

Use a wooden spoon to fold in combined flour, spices and bicarb soda. Knead lightly until a smooth dough has formed. Shape into a disc and cover with plastic wrap. Chill in the refrigerator for 30 minutes.

Divide dough in half and roll out between 2 pieces of baking paper until about 5mm thick. Cut out shapes with cookie cutters. Repeat with the other half of the dough. Space cookies out on trays (they will spread a little).

Bake at 170 degrees Celcius for approximately 10 minutes or until lightly coloured. Allow to cool on trays a few minutes then transfer to a cooling rack. The gingerbread cookies will harden on cooling.

If you like ginger as much as I do, then don't wait for Christmas to make these delicious sugar free Christmas Cookies! Gingerbread makes you jolly at any time of year.

Variations on
Sugar Free Christmas Cookies

Hmmm.....what happens if you put too much flour in the gingerbread cookie recipe?  I tried a version with an extra half cup of flour to see if I could get a slightly stiffer dough that holds the shape even better.  Unfortunately, it turns out that an extra half cup was toooo much.  The resultant dough was very crumbly.  I didn't want to start again though as I had run out of time to make my Christmas gifts for the neighbours.  So instead of rolling it out, I made small buttons with spoonfuls of dough.  They look great and have a lovely shortbread texture with the ginger bite. Hurray! I've accidentally invented a new sugar free Christmas cookies recipe.

Don't they look fabulous? The neighbours will never know I intended to make gingerbread stars!

sugar free gingerbread

Sugar free Christmas Cookies - Gingerbread Buttons

  • 135g butter, softened
  • 1/2 cup dextrose powder
  • 1/2 cup glucose syrup
  • 1 egg yolk
  • 2 1/2 cups plain flour, sifted
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon Bicarb Soda

Preheat oven to 170 degrees Celcius.

Beat butter and dextrose in a bowl with electric mixer, until light and creamy. Beat in egg yolk and glucose syrup.

Use a wooden spoon to fold in combined flour, spices and bicarb soda. Knead lightly until a smooth dough has formed. Shape into a disc and cover with plastic wrap. Chill in the refrigerator for 30 minutes.

Roll teaspoonfulls of dough into balls and gently press down onto baking sheets.

Bake approximately 10 minutes. Then cool on trays and when cool enough to nadle the tray you can move them to cooling racks to finish firming up. Makes 2 trays, depending on the size of ball you make.

Sugar Free Eggnog

Team your sugar free Christmas cookies with eggnog for a real treat.  You don't need to miss out on the Nog when it is easy to substitute sugar with dextrose and have a lovely sugar-free version of this classic.  This year I am introducing my son to Eggnog so the recipe below is a kid-friendly one.  To do this you use rum/brandy flavouring instead of the real alcohol. I wonder if he will like it??

Another way to have Eggnog is as a pancake for Christmas morning breakfast. Serve with a little dash of maple syrup (if you dare) and a dollop of whipped cream. YUM!

Sugar Free Eggnog

  • 4 eggs yolks
  • 2 1/3 cups milk
  • 1/3 cup dextrose
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon rum or brandy flavouring
  • 1 cup whipping cream

Have an ice bath ready by combining ice and cold water in your sink or a large bowl.

Beat the egg yolks with a whisk in a small bowl, until light and fluffy. Combine with the milk, dextrose, vanilla and flavourings in a medium saucepan.

Cook over medium heat, constantly stirring and scraping the bottom of the pan, until the mixture just starts to thicken and lightly coats the bottom of a spoon. Do not overcook or the eggs will scramble, and do not let it come to a boil!

Immediately place the bottom of the saucepan in the ice water bath (ie don't let the water get into your egg mixture). Stir the egg and milk mixture for 2 minutes, scraping down the sides and bottom of the pan as you stir. Mix in the cream. Transfer to a pitcher, cover and refrigerate for at least 4 hours before serving.

Sugar Free Eggnog Pancakes with cream

Sugar Free Eggnog Pancakes

  • 2 eggs
  • 1 cup milk
  • 1/2 cup pouring cream
  • 1 teaspoon brandy/rum flavouring
  • 1 teaspoon vanilla extract
  • 1/4 cup dextrose
  • 1/2 teaspoon ground nutmeg
  • 2 cups self-raising flour

Combine eggs, milk, cream, brandy, vanilla, dextrose and 1/4 teaspoon nutmeg in a large bowl. Whisk until frothy.
Sift flour over mixture. Whisk to combine.

Heat a non-stick frying pan over medium heat. Brush with melted butter. Pour tablespoons of batter into pan until pancake is desired size.

Cook for 2 minutes or until bubbles appear on surface. Turn and cook for 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm.

Serve topped with whipped cream. Drizzle with maple syrup (or leave it out for sugarfree). Sprinkle with remaining nutmeg. Enjoy!

sugar free ice cream

Homemade sugar free ice cream is easy and delicious! Try out these recipes on your family and see if they can tell the difference...

  • Cardamon and Orange
  • Rum and Raisin
  • Berry sorbet
  • Chocolate, vanilla
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These easy and sugar free desserts are simple enough for any night but special enough for a treat!

Pancakes, custards, puddings and sweet potato pie. Yum Yum!

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