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Coconut, Cinnamon And Rose Swerve Cookie Recipe

The baked Swerve cookie recipe cooking on a wire rack with some of the cooled cookies resting on a cake plate waiting to be decorated.

Ingredients

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Instructions

  1. Cream butter.
  2. Add Swerve Sweetener to the creamed butter and beat on medium speed until light and fluffy.
  3. Add the egg (be sure to break it into a bowl first especially if it is a farm fresh egg), coconut (affiliate link) extract, ground cinnamon and rose water.
  4. Beat until well mixed.
  5. Add in the baking powder (affiliate link), salt and 1/4 cup of cake flour (affiliate link). Beat on medium speed until combined.
  6. Add in half of the remaining flour (affiliate link). Continue mixing until the flour (affiliate link) is incorporated into the mixture.
  7. Add the rest of the flour (affiliate link) and beat again.  The dough for the Swerve cookie recipe in a stainless steel bowl.
  8. Once the flour (affiliate link) is well mixed into the cookie dough, shut the mixer off and scoop the cookie dough onto Saran Wrap and roll it up. An alternative is to scoop it into a Ziplock bag, press the air out and seal it.
  9. Put the wrapped cookie dough into the refrigerator so the flavors combine and the dough firms up.
  10. Remove the dough from the refrigerator.
  11. Roll it out so it is 1/8 inch thick.
  12. Run the dough through the Cricut Cake (affiliate link) Machine or use cookie cutters to cut out shapes.
  13. Bake the cookies at 350 degrees F for 10 to 12 minutes.
  14. Remove the cookies from the cookie sheet and cool.
  15. Frost or decorate the cookies as desired once they are completely cool.
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