Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Low Carb Keto Cookies Recipe
- Ingredients & Substitutions
- How To Make Keto Cream Cheese Cookies
- Tips For The Best Keto Cookies
- Variations
- Storage Instructions
- More Keto Cookie Recipes
- Tools To Make Low Carb Cookies
- Low Carb Keto Cookies (1.7g Net Carbs!) Recipe card
- Recipe Reviews
These keto cream cheese cookies are the keto cookies recipe that everyone at the table loves! With a few simple ingredients and kitchen tools, I’ll show you how to make the best delicate and buttery low carb cookies fit for any occasion — all with minutes of prep. Plus, get my top tips for helping your keto cookies bake perfectly every time!
Cream cheese makes great desserts (low carb cheesecake is my most popular!) and adds delicious tang to breakfasts, like cream cheese pancakes. To make a keto cookie recipe with cream cheese, though, I took inspiration from my keto shortbread cookies and made a few tweaks to give them more structure and complex flavor. These are perfect for holidays or anytime you need a little treat in your day.
Why You’ll Love This Low Carb Keto Cookies Recipe
- Subtle buttery and tangy flavor
- Soft centers with light, crisp edges
- Uses basic keto diet pantry staples
- 1 bowl and no special equipment needed
- Naturally gluten-free with no wheat flour
- 10 minutes prep
- 1.7 grams of net carbs per cookie
- Quick keto dessert that everyone loves with tea, coffee, or on a holiday cookie tray!
For a soft, chewy consistency and buttery flavor, these cream cheese keto cookies depend on two key ingredients: Besti Monk Fruit Allulose Blend and Wholesome Yum Almond Flour. Unlike other sugar substitutes that can make cookies brittle or give them an aftertaste, this one helps them bake up soft and taste just as sweet as regular cookies — all with 0 grams net carbs and no added sugar. Combine with this finely ground almond flour, and you get low carb sugar free cookies with perfect taste and texture!
Ingredients & Substitutions
This section explains how to choose the best ingredients for easy keto cream cheese cookies, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Butter – I prefer grass-fed butter in my low carb cookie recipes, but any unsalted variety will work. Make sure it is softened. Butter flavored coconut oil might work as a substitute to reduce dairy, but I haven’t tried it.
- Cream Cheese – A full-fat one adds the most flavor, but any plain kind should work. Soften it to room temperature, so it mixes easily. A dairy-free cream cheese should also work if needed.
- Besti Monk Fruit Allulose Blend – The secret to making chewy, mouthwatering keto friendly cookies without any sugar! If you’re craving a subtle brown sugar flavor in these low carb cookies, you can substitute a few tablespoons of Besti with Besti Brown instead. Other keto sugar substitutes may work, but the cookies will be more dry and can have an aftertaste. (In fact, some older comments complain about dryness, because this recipe used to use erythritol — this issue is fixed if you use Besti.) If you still want to substitute, check this sweeteners conversion calculator to get the correct amounts.
- Egg – Use a whole, large egg. Warm it to room temperature to help it combine easily with the cream cheese. A flax egg would probably work as an egg substitute, but I haven’t tried it.
- Vanilla Extract – A classic flavor addition to conventional and keto friendly cookies.
- Sea Salt – Helps round out the sweet flavor in keto cookies recipes.
- Sour Cream – A not-so-secret ingredient that adds an extra pop of flavor and moisture to this keto cookie recipe. It’s optional, but makes a huge difference in the texture.
- Wholesome Yum Almond Flour – A fine grind compared to other almond flours helps make this keto cookies recipe bake up perfectly — never mushy or gritty.
How To Make Keto Cream Cheese Cookies
This section shows how to make low carb cookies, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Cream butter, cream cheese, and Besti. With a hand mixer, beat butter, cream cheese, and Besti together in a large mixing bowl until pale yellow and fluffy.
- Add other wet ingredients. Add vanilla, salt, egg, and sour cream (if using), adding gradually and beating in between ingredients.
- Add almond flour. Beat until a soft dough forms.
- Scoop. Use a cookie scoop to spoon keto cream cheese cookie dough balls onto a lined cookie sheet. Flatten each ball with the palm of your hand.
- Bake. Cook in a 350 degree F oven until low carb cookies are golden.
- Cool. Let the cookies cool completely before moving them. Dust the finished keto cookies with powdered Besti, if desired.
Tips For The Best Keto Cookies
You can see that this keto cookies recipe is pretty straightforward, but here are a few tips for a great result:
- Bring ingredients to room temperature. Otherwise, they’ll be too hard to mix together and make a lumpy dough.
- Use a cookie scoop. The dough is very soft and fairly sticky, so a cookie scoop is easier than a spoon or using your hands. It also ensures that the cookies are uniform in size, so that they’ll cook evenly.
- Flatten the cookies. Keto cookies do not flatten or spread very much the way regular cookies with wheat flour would. So, make sure you flatten them to the right thickness before baking. Also, since they don’t spread a lot, having the cookies about 1 to 1.5 inches apart is sufficient.
- Account for wet dough if needed. If the dough is too wet and sticky to flatten easily, chill it in the fridge for 30 minutes. It can also help to wet your hands to flatten, which will prevent the dough from sticking to your hands.
Variations
- Chocolate Chips – You can fold them right into the batter, dip half of each baked keto cookie in melted chocolate, or add a melted chocolate drizzle at the end. This is my favorite brand of keto dark chocolate chips.
- Flavor Extracts – I used classic vanilla, but you can also try other flavors.
- Citrus – Add a little lemon or orange zest to the dough.
- Frosting – Spread cooled cookies with keto cream cheese frosting (and top with sugar-free sprinkles if you like!).
- Caramel – Add a drizzle of sugar-free caramel syrup and set in the fridge to harden. (You’ll want to eat them cold to keep the caramel firm.)
Storage Instructions
- Store: Cover low carb cookies in an airtight container at room temperature for up to 4 days, or up to a week in the fridge.
- Meal prep: You can make the dough ahead of time and store in the fridge or freezer until ready to use. If using frozen dough, thaw overnight and bring to room temperature before scooping.
- Freeze: Place the keto cookie recipe in an airtight container and store in the freezer for up to 3 months.
More Keto Cookie Recipes
If you like a quick and easy keto cookies that fit your macros, you’ll love these other popular low carb cookie recipes:
Tools To Make Low Carb Cookies
- Hand Mixer – This one is really powerful and I love the convenient storage.
- Cookie Scoop – A cookie scoop ensures that the keto cookies bake evenly. This one is the perfect size for this recipe.
- Baking Sheet – This one is sturdy and will last a long time.
Low Carb Keto Cookies (1.7g Net Carbs!)
Sweet, buttery low carb cream cheese cookies are one of the best keto cookies recipes! They're fast, easy, and need just 6 ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a large cookie sheet with parchment paper.
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Use a hand mixer or stand mixer to beat together the butter, cream cheese, and sweetener, until it's fluffy and light in color.
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Beat in the vanilla extract, salt and egg. Beat in sour cream, if using (optional).
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Beat in the almond flour, 1/2 cup (64 g) at a time. The dough will be soft. If it sticks to your hands when you touch it, refrigerate for 30 minutes.
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Use a medium cookie scoop (about 1 1/2 tbsp, 22 mL volume) to scoop balls of the dough onto the prepared cookie sheet. Flatten with your palm.
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Bake for about 12-15 minutes, until the edges are lightly golden. Allow to cool completely in the pan before handling (cookies will firm up as they cool, but are intended to be soft).
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 cookie
Nutrition info does not include optional sour cream.
If you prefer to buy pre-made cookies, these are delicious!
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
707 Comments
Lauie Whiting
0Hello- I Have Granulated Stevia Powder and not sure how much to use in place of the Monkfruit, have looked through the reviews and the conversion chart, however I am stil not sure what amount to use?
Wholesome Yum M
0Hi Lauie, The amount will vary depending on how sweet your stevia powder is. The intensity can vary from brand to brand, so please check with the manufacturer to determine how sweet your stevia powder is (eg. 400x sweeter than sugar, 1:1 with sugar, etc.). Once you know how sweet it is I can help you to determine the correct amount for the recipe. Thanks!
Joan Talley
0Just ate two of the keto cream cheese cookies I baked tonight and they are delicious❗️ The only change I made to the recipe was I used one teaspoon of vanilla extract and one teaspoon of almond extract. Excellent recipe. I have to stop myself from eating them all. I have been craving a sweet cookie so badly. I buy Pecan Sandies for my husband every week and these cookies have the same appearance and texture. Thank you for your keto genius.
Amanda Lynn
0These cookies are fantastic! We experimented with sugar free coconut flakes, pecans, and Lily’s sugar free chocolate to make an almond joy version. I will definitely try to add some of my 310 low carb chocolate protein powder and mix up the light indulgence options. Oh! Just to share for fun; I ran out of almond flour mid mix so I switched to coconut flour. I think it would be nice to put the coconut to almond flour ratio substitute just in case someone doesn’t have it. (Honestly either way it was super easy to find and the answer on the internet)
Chgogirl
0Wonderful recipe Maya! Made exactly as written and came out perfect! Thank you for a great sweet keto option.
nicole
0So glad I found this! I made some exactly as written and also added some Lilys chocolate chips to the second batch for fun. The texture of the dough was also perfect cookie dough texture and my kids all came to grab a spoon. I warned them it wasn’t the kind of cookie dough they are used to but even my 3-year-old came back for thirds lol The cookie itself was slightly more “bread-like” than I expected but they taste good and do the trick. We are making keto cookies here so I wasn’t expecting them to come out like regular cookies. I appreciate having decent options that aren’t all expensive and store bought. Thank you!
Elaine
0I liked these. They were quick and easy to make in one bowl. I found the taste hinted of the vanilla which I liked. New to low carb baking, I think I have to get used to the graininess of almond flour (I used fine). The texture was pretty good and I will make them again and perhaps add chopped walnuts to give them some crunch.
Holly
0I made this recipe twice, really really hoping this would work… I followed the directions closely, exactly each time. The first batch I admit I used Erythritol and those had horrible aftertaste. So I ordered Allulose and made a new batch… That batch didn’t have the awful aftertaste, but the texture was still strange. I’m guessing that was from the almond flour. I’m thinking maybe mixing coconut flour with almond might help with the texture. I’m an experienced baker but new to keto. I’m really hoping that I can find some cookie recipes that taste good by Christmas. Sorry I can’t leave you a better review… but after two tries and having to throw them both out, I felt inclined to share this. The ingredients were too expensive to try again!
Wholesome Yum M
0Hi Holly, Have you had other baked goods made with almond flour before? The texture is different from traditional wheat flour in baking. For the best results, please make sure you are using fine or superfine ground almond flour. Almond meal or coarse ground almond flour will make for dense and gritty cookies.
Shelly
0These were amazing! Best keto cookies I have made yet. I sprinkled a little cinnamon on the top of half of them. Next time I may use a flavored extract in place of the vanilla. Thanks for a great recipe!
Kelly W
0Wow, I’ve made a ton of cookies in my life and this is the first time I didn’t like them. They have absolutely no taste. I don’t like real sweet desserts but these are not sweet in the slightest. Almost like a biscuit rather than a cookie. They are also terribly dry and crumbly. Unfortunately, I made a double batch. I almost never do that the first time trying a recipe. But I tried another KETO cookie recipe for the first time several days ago and they were great (not from this site), so I figured what the heck. Now I wish I hadn’t! I did add walnuts. Which, again, is unfortunate because I’m throwing these out… raw. I dislike wasting food!! So disappointing!! I love cream cheese so I thought these would be awesome. I don’t even have any interest in trying another recipe from this site as is suggested to the other low rating reviewers. Yes, I definitely should have read those first. It would have saved me a lot of time and wasted ingredients.
Wholesome Yum M
0Hi Kelly, Did you happen to watch the video? What did your dough look like compared to the video? Due to the use of butter and cream cheese in the recipe, they shouldn’t be dry or crumbly. Is it possible that all the ingredients weren’t doubled?
Deborah
0For some reason the cookies cake out with a jelly-marshmallow like consistency on the outside. I did modify it a little but why I probably won’t try this recipe again
Wholesome Yum M
0Hi Deborah, I am sorry this recipe didn’t work out for you. This consistency you described is not correct for these cookies. What sort of modification did you make?
Rachel J
0I’m excited to make these, but I have to watch my NET carbs very carefully. I’m curious how you came up with the 1 net carb per cookie? Just the three cups of almond flour alone is 48 net carbs, which contributes to 2 net carbs per cookie. Any insights into what I’m doing wrong? Thanks so much! -Rachel
Wholesome Yum M
0Hi Rachel, Thank you for bringing this to my attention! I have re-adjusted the net carb count to 1.7 net carbs. Please keep in mind that the nutrition facts I give are according to the brands I use, which in this case is Wholesome Yum Almond Flour, so your preferred brand may cause the final count to vary a bit from my numbers. Best wishes!
Monica
0Not sure what I did wrong but they came out crumbly and super dense and not sweet at all. They don’t really looks like the picture either.
Wholesome Yum M
0Hi Monica, I am so sorry these didn’t turn out for you. Did you make any ingredient substitutions?
LYNDA DEHAVEN
0I added chopped pecans to this and it went from a 4 star to a five star!! I’ve used several recipes from this site and they’ve all been very good!
Carol L Kesterson
0I am so happy to have a low net carb cookie that tastes good. I added toasted coconut to the last bit of dough and also pressed some into the top then baked. They turned out yummy. I think I didnt bake the others long enough because they were a little soft but still very good. Thanks so much for the recipe.
Kelly
0I’m new to baking with almond flour. Are they suppose be grainy?
Maya | Wholesome Yum
0Hi Kelly, No, they are not supposed to be grainy. Almond flour quality and consistency varies widely – be sure you’re using super fine blanched almond flour like this.
Kelly Kamps
0Thank you! The sweetness and the taste were wonderful I did use monk fruit. I will try them again.
Christine
0I made these using swerve sweetener as thats what I had on hand. Added the optional sour cream and used almond extract in place of vanilla. They turned out wonderful. I baked them 13 min and didn’t flatten them until just before the timer went off.
Karen
0I tried this recipe and it was Delicious. Very simple (my kind of recipe).
Grace
0I love these cookies. they are delicious. Thank you for sharing your recipe.
Rhonda Menard
0I’ve used this recipe a couple of times and like it. It’s not an overly sweet cookie. One of the times, I added a tablespoon of lemon zest to the dough. Yum!!! Then I whisked together powdered monkfruit/erythritol blend with the fresh lemon juice for a glaze. This made a nice lemon frosted cookie.
Janet
0I love the recipe this is my third time making it. I followed the instructions and found it easy to make. I did add sour cream and pecan pieces but left out the salt since the butter I use is salted. I also used swerve sweetner using 1/2 cup.
Thank you
Carinne
0Turned out great. Soft and chewy. Used this cream cheese frosting on top. Perfection! Let them cool all the way before icing. My oven oven cooked faster – 12-13 min max!
2oz cream cheese, room temperature
2 tbsp butter
2 tbsp powdered erythritol
10 drops liquid stevia
1 tsp vanilla extract
Weezie
0I’m new to keto (1week) but I wanted a cookie, so I tried this recipe. I’m sorry to say I didn’t like it at all. I used granulated no calorie stevia and almond flour finely sifted. They were very crumbly and barely sweet. I also used the sour cream. I don’t know what went wrong, any suggestions would be appreciated.
Thanks
Wholesome Yum M
0Hi Weezie, I am sorry these didn’t turn out as expected. It sounds like you used the right kind of almond flour, but I’m not sure about the sweetener. Stevia brands can vary widely, so it’s possible you may have needed a different amount of sweetener for this recipe. It is also possible that it caused the dry, crumbly texture as well. I have a Keto Sweetener Calculator to use if you are wanting to make a recipe with a different brand of type of keto friendly sweetener. I hope this helps.
Carmen
0Can I replace the monk sweetener with Agave by using 2 tbsp of Agave?
Wholesome Yum M
0Hi Carmen, No, that won’t work in this recipe. Please use a dry sweetener if you are wanting to replace the Besti Monk Fruit Allulose Blend.
Dana Davidson
0Thank you for the recipe. I made them with a lil less almond flour. Frosted them with a coconut extract glaze. Very good.
Ben
0I really liked this recipe although a couple of comments… The video seems to suggest using egg whites separately? But this isn’t mentioned in the recipe. Also – I added some chopped macadamia nuts to my cookies for some added texture and taste.
Wholesome Yum M
0Hi Ben, The recipe has been updated since the video was made to incorporate a whole egg instead of just egg white.
Ben
0Ok, thanks that’s good to know. I couldn’t figure out whether I was making it right or not. They are tasty either way.
Alyson
0Came out with a cakey, chewy consistency. I even added a little extra ‘sugar’ to sweeten them more and they still barely have any sweetness. They’re barely comparable to a shortbread cookie, unfortunately. I’m not sure why so many people seem to like these as they taste super bland and have the consistency of a dinner roll and not a cookie.
Also, trying to find the recipe on this page was more difficult than the actual process of making the cookies.
Wholesome Yum M
0Hi Alyson, Sorry these cookies didn’t turn out as expected. They should be pretty sweet (not like a dinner roll), did you use the same sweetener? Of course everyone’s taste buds are different, so you could increase the sweetener a bit next time if you like. If you prefer a little extra sweetness for the batch you already made, you can frost them with keto cream cheese frosting. These are also a cream cheese cookie, not exactly a shortbread cookie. If you want those, try keto shortbread cookies instead.
Chelby
0I am making these now. Thank you for the recipe! The fact that I can still enjoy “sweets” makes it possible for me to stay consistent with my low-carb lifestyle.
Kara
0These look amazing and I’m going to make tonight to give to my friend who’s moving away Monday 🙁
Can I substitute greek yogurt for the sour cream and get the same result? I don’t want to mess them up and if there’s any doubt, I’ll just omit.
Wholesome Yum M
0Hi Kara, Yes, greek yogurt will work fine here.
Cheryl Phillips
0Hi, I’m sorry but I really disliked these. Mine were very dry, crumbled all up..I also thought the flavor wasn’t great. I wouldn’t make again.
Wholesome Yum M
0Hi Cheryl, I’m sorry this recipe didn’t turn out as expected. There are several other cookies recipes on the blog for you to try! If you are looking for a simple sweet treat, these Keto Sugar Cookies are excellent frosted or simply left plain.
Sandra Lim
0Can I use almond meal instead of almond flour?
Wholesome Yum M
0Hi Sandra, Almond meal will give these cookies a completely different taste and texture. It is not recommended for this recipe.
Lisa
0These came out perfect! Crisp on the bottom and a little chewy in the middle – I used the sour cream and substituted the vanilla extract for ALMOND extract – they are really good – not too sweet but really a delicious treat!
Mary
0I plan on making these after I hit the grocery store! I’ve been craving sweets and for some odd reason lavender, so I’m going to attempt to add some culinary lavender to these!
Mary E
0Can I use coconut flour and still get the same results?
Wholesome Yum M
0Hi Mary, Unfortunately not. Coconut flour and almond flour are not interchangeable.
Sherry Smith-Nguyen
0I used coconut flour and they came out great!
Kate
0Would you share the proportion please? Tyanks.
Coreen
0Easy to make and delicious… I topped mine with culinary lavender.
Mary
0I just saw this after posting about how I want to try using lavender for extra flavor! How’d yours turn out?
Lynda
0After being on Keto for two weeks I was really wanting a cookie! I tried this and thought they were very good! I used Swerve as a sweetener, same amount. I did have to bake mine 2 minutes longer to get them slightly brown around the edges and I did use the sour cream. Next time I will divide the dough in half and try adding chopped walnuts to one half and chopped pecans to the other. I think this would give a great crunch! I want to see which is best. The basic taste of these cookie reminds me of Pecan Sandies. I will definitely be making these again!
Brad
0Not sure what I’m doing wrong, but with all your great cookie recipes, I never get crunchy cookies. The peanut butter ones, the cream cheese ones, the raspberry cream cheese ones (a little bit of crunch) — none turn out crunchy. I’m wondering if it’s my oven. Maybe it’s not hot enough?? The only ingredient that I change is that I use regular almond flour and not blanched because I can’t get that where I live. I left them at room temperature till they were well cool. Great taste, but it would be nice to get some crunch. Any ideas???
Wholesome Yum M
0Hi Brad, Try leaving them out overnight. That should help them crisp up.
Leah
0These were really good! I think when I make them I’ll use the sour cream! But overall really good and definitely curves your sweet tooth.
Leona
0My younger sibling and I made the cookies, and they turned out wonderful. The dough was very easy to work with (and tasty). The cookies themself also turned out amazing! Definitely recommend this recipe!
Anna
0Question: net carbs says 2 on the cookie but the nutritional part says 1 net carb which is correct? Also do I use granular or powdered monk fruit blend? Thanks for the recipe!
Wholesome Yum M
0Hi Anna, The recipe is 1 net carb per cookie. You can use whichever sweetener you have on hand, but granular works great!
KM Davis
0The video shows only an egg white and the written recipe shows one egg. I made the the one egg version and it didn’t turn out like I expected, very caky and not crispy. Do you need egg white only to get a thinner cookie?
Wholesome Yum M
0Hi KM, Yes, if that is your preference, then just use the egg white in the recipe.
D
0This recipe was pretty good. I cooked one cookie with one with one cup of almond flour, then I cooked one cookie with two cups of almond flour. I think I like the one cup better. Note: this website is terrible. There so jump jumping around and ads. I think I’ll go back to books. Lol
Wholesome Yum M
0Hi D, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Raiza
0Made these, loved these! Should left overs be put in the fridge?
Wholesome Yum M
0Hi Raiza, Your cookies are fine to sit in an airtight container at room temperature for a few days. Any longer and you may want to consider freezing them.
Len
0Yes! My first keto cookie. I cannot say how much I detest fake sweetener. These are good!! Will make again. Thanks for the tips. I bought the cookie scoop and love it!! Did use the tbsp of sour cream. Thank you for this yummy recipe!! Cannot find option to post my pic.
Peter
0So easy to make these delicious cookies and I really enjoy the cream cheese creamy flavour, different, which is nice!
Caitlin
0You bloody legend! I have tried at least 10 different keto cookie recipes and this one is in a league of its own.
I live solo so 24 cookies is a whole lot. I halved the recipe, left out the egg entirely, and added about half a teaspoon of Xantham Gum to act as the binding agent, and a pinch of baking powder. I mean – I still don’t really know what baking powder does, but it felt right y’know?!
I made 6 x cookies instead of 12 so they were nice and thick and added keto choc chips. I did a test run of different cooking times at 150 degrees (Celcius). 25 minutes was perfecto!
This is it – the one recipe to rule them all.
I do wish the website was a little more user friendly. I had a lot of trouble with it on my phone!
Tulips
0Great idea, thanks for sharing. Very useful to be able to balance my macros and still enjoy a cookie when I cannot add the egg in the recipe 🙂
Smriti
0I just made it, I did the exact half of this recipe and it came out really good. Thank you for sharing your recipe.
Theresa Michelle Salerno
0Mine are in the oven now. Can I freeze half of the batter and use it at a later date to make a fresh batch?
Wholesome Yum M
0Hi Theresa, Yes, that should work just fine.
Amelia
0I think I am facing the same problem with Pat which posted on REPLYMAY 8, 2020
Is exactly what I am facing. (Oh I did add in the sour cream)
I am having trouble with my cookies that don’t cook inside. It’s kind of uncooked I am following the all instructions as recipes says including the oven temperature and time but still, I am having the same problem. If you can suggest any solution please let me know. Thanks.
Wholesome Yum M
0Hi Amelia, If that is the case, then you may want to do the same. Lower the oven temp and let your cookies bake longer in the oven.
Amelia
0Hi, this is 3rd time I am trying out. Somehow the cookies I baked came out very soft or soft in the Center. May I know why is that so??
Do I have to set aside the dough till next day then proceed to bake??
I notice this recipe do not add Baking Powder.
Appreciate your enlightenment. I am new in baking.
Thank you in advance
Wholesome Yum M
0Hi Amelia, It sounds like your cookies may not have been fully baked. Once they cool, they should be easy to pick up and should not be too soft in the center. I suggest you leave them in the oven for a couple of extra minutes to see if you get a better result. These cookies should be golden brown around the edges, and slightly soft in the center when you remove them from the oven. As they cool, they should harden and become crisper on the outside.
Drewanna
0Hello!! I am going to make these cookies and I am so excited! I have the confectioners erythritol sweetener. Is there a way to keep my cookies from being dry? The sour cream maybe? Thank you!
Wholesome Yum M
0Hi Drewanna, Yes please use the sour cream (listed as optional) if you are concerned about the cookies being dry.